Gluten Free Pancakes

Have you ever had gluten free pancakes that just taste like eggs? Or how about GF pancakes that are a bit too springy? There are so many pitfalls when it comes to GF baking.

But — Gluten free pancakes don’t have to be painful to eat. No, really, you won’t even miss the gluten in these delicious pancakes made with oatmeal and banana.

I first made oatmeal pancakes a few years ago when my sister sent me a recipe. I was naturally a bit skeptical of another GF pancake recipe because I have made some icky ones… But I liked the recipe, and thought it had potential. I’ve continued to experiment and make adjustments and today I’m ready to share my results.

IMHO these are tasty enough for a Saturday morning treat, but also quick and “healthy” enough for a weekday breakfast as well. It will only take about 5 minutes to make the batter, and another 5-10 to cook the pancakes, and chances are you already have the ingredients on hand.

Sound too good to be true? Well, don’t just take my word for it, go ahead and give them a try. You’ll be happy you did!

Ingredients:

2 ripe bananas

3.5 cups gluten free old fashioned oats

1 1/4 cups almond milk

2 eggs

Pinch salt

1 tsp. Cinnamon (optional, but highly recommended!)

Directions:

Mash your bananas – I toss mine in the bowl of my KitchenAid mixer and flip it on for a minute.
Add in the eggs and mix again.
Using a food processor or NutriBullet, grind the 3.5 cups of oatmeal until you have a coarse flour. (This will only take 30 seconds to a minute). Alternatively, you could use 3 cups of oat flour purchased from the store, but I like the slightly more coarse flour I get from blending the oats at home.
Add ground oats, pinch of salt and cinnamon to your banana and egg mixture and begin mixing on low.
Gradually add in the of almond milk. You may need slightly more milk if the batter is too thick. (I have found that the amount of milk varies depending on the size and ripeness of the bananas, so use your best judgement here.)
Heat a large pan or griddle to 300 degrees F, Melt some butter in the pan, or use non-stick cooking spray to keep the pancakes from sticking. Spoon about half a cup of batter onto the griddle, and cook until the sides of the pancake are starting to look dry (about 3 minutes). Flip the pancakes and cook on the other side 1 -2 minutes or until desired crispness. If you prefer very done pancakes, keep them on for a few extra minutes. Personally, I like my pancakes to be juuust done, so I pull them off as soon as they are cooked through.

Makes 10-12 pancakes

Serve with fresh fruit, a bit of salted butter and maple syrup, or however you would like.