Banana Oat Flour Pancakes
Banana Oat Flour Pancakes are made using oat flour instead of traditional all-purpose flour, for a gluten-free breakfast or brunch option with less carbs!
Servings 8 pancakes
In a high speed blender, place the oats, and blend until the oats become powder-like. Add the baking powder, cinnamon and salt to the blender and pulse once to combine. Transfer to a small bowl and set aside.
In the same blender, add the almond milk, egg, banana and vanilla extract, and blend until well combined.
Add the dry ingredients and mix until everything is well incorporated with no flour streaks. Some lumps in the batter are ok. Transfer batter to a bowl and fold in chocolate chips.
Scoop about 1/3 cup batter onto hot pan prepared with coconut oil and cook on medium heat for 2-3 minutes per side. Repeat for the remaining pancake batter.
Top with bananas and maple syrup, if desired and enjoy warm.
Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
Substitutions: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
Freezing Instructions: Cool the pancakes, then place them between layers of wax paper, then place in an airtight container or freezer-safe bag. Freeze for up to 3 months. To reheat, place in a toaster or microwave for 1-2 minutes or in the oven at 350ºF until they're hot and heated through, about 5-7 minutes.
- Instead of egg, you can substitute a flax egg or one more banana.
- Instead of bananas, you can use other fruit purees like banana or pumpkin.
- Instead of diary-free milk, you can use regular cow's milk.
Calories: 142kcal | Carbohydrates: 22g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 22mg | Sodium: 94mg | Potassium: 216mg | Fiber: 2g | Sugar: 9g | Vitamin A: 64IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 1mg