gluten free banana & oat pancakes
Every once in a while, pancakes just fit the bill for a weekend breakfast. I’m not much of a carb heavy breakfast lover – I’d opt for protein heavy over carb heavy – but when you’re avoiding gluten, you start to appreciate the carbohydrates that are available. In the past, sourdough pancakes were always my favorite. I like the tangy flavor and that it doesn’t have that pancake mix, odd floury flavor. But I think this recipe has surpassed the sourdough pancakes as my new favorite pancake recipe. I love it because is full of flavor and has a combination of flavors I love – bananas, oats, and cinnamon. These pancakes are fluffy, flavorful, and satisfying. Give them a try next weekend!
Gluten Free Banana Oat Pancakes
This has become our "go-to" pancake recipe. It happens to be gluten free and has two flavors that I love with breakfast - bananas and cinnamon. These pancakes are fluffy and very flavorful!
Ingredients
- 2 cups rolled oats
- 1 cup water
- 1 banana (the riper the better)
- 2 eggs
- 2 TBSP maple syrup
- 2 TBSP melted butter
- 2 1/2 TSP baking powder
- 1 TSP vanilla
- 1/2 TSP cinnamon
- 1/2 TSP sea salt
Instructions
Preheat your griddle or pan for cooking the pancakes.
Add all ingredients to a blender and blend on medium-high until smooth, about 1 minute. Once the batter is blended, cook in preferred way and top with syrup and butter.
Notes
Inspired by: Cookie & Kate "Blender Oatmeal Pancakes"