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–+ servings

GF Banana Oat Pancakes

Course: Breakfast, Pancakes
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 6 pancakes
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Equipment

  • small mixing bowl
  • medium mixing bowl
  • 2 cups or small bowls
  • silicone oil brush

Ingredients

FLAX EGG

  • 2 T flax seed or meal
  • 1/2 c purified water; cold

WET INGREDIENTS

  • 3 medium banana
  • 2 T unrefined coconut oil
  • 1 T lemon juice
  • 1 tsp real maple syrup

DRY INGREDIENTS

  • 1 c oat flour to make, grind 1 c oats in vitamix/blendtec
  • 1/2 tsp baking soda
  • 1/2 tsp Himalayan sea salt
  • 1 tsp pumpkin pie spice

Instructions

FLAX EGG

  • Mix flax egg ingredients together in a small cup, and allow 5 minutes to incorporate.

WET INGREDIENTS

  • In a small mixing bowl, mix the mashed bananas, coconut oil, lemon juice and maple syrup.
  • Add in the flax egg once it is set up. Mix together.

DRY INGREDIENTS

  • In a medium bowl, whisk the oat flour, baking soda, salt and spices
  • Pour the wet ingredients into the dry ingredients and mix lightly. Don't overmix!
  • Let the batter sit for 10 minutes to incorporate.
  • If the batter seems too thick you can add a couple Tbs of water.

COOK

  • Heat electric griddle or Cast Iron skillet to medium or 350° F.
  • Put 1/4 cup coconut oil in a small cup or bowl.
  • Use the silicone oil brush to grease the surface with the coconut oil.
  • Put a drop of water on the surface to test if it is ready for the batter.
  • Pour 1/4 c of batter onto the pan. Allow the pancake to cook for about 3 minutes, until you see bubbles forming around all the edges.
  • Flip the pancake with a spatula and cook for 2 minutes.
  • Serve pancakes immedietely or keep warm in the oven at 200° F.
  • ENJOY!