Oat Flour Pancakes
Prepare for a MASSIVE breakfast upgrade... because these oat-rageous banana Oat Flour Pancakes are about to dazzle and delight every last one of your taste buds! Just 5 minutes for prep and another 10 minutes to cook... and your fluffy pancakes will be hot and ready!
Servings: 1 dozen
Ingredients
- 1 1/4 cups Oat Flour (or use this homemade Oat Flour Recipe )
- 2 Medium Bananas (very ripe)
- 2/3 cup 2% or Whole Milk (heated to warm) - egg whites can be substituted
- 2 Large Eggs
- 1 tbsp. Butter (melted)
- 2 tsp. Sugar
- 1 1/2 tsp. Baking Powder
- 1 tsp. Ground Cinnamon
- 3/4 tsp. Vanilla Extract
- 1/2 tsp. Salt
Instructions
- Gather your ingredients.
- Add all ingredients to blender & blend on medium speed for 1 minute, until well combined.
- Heat Cast Iron or Nonstick Skillet or Griddle to medium heat, spray or drizzle with cooking oil (I use Avocado Oil), and pour circles of batter straight from the blender.
- Cook low and slow to avoid burning.
- Once several bubbles begin to appear on a pancake, flip to brown other side.
- Top with butter and maple syrup, and ENJOY!
Notes
- Refrigerator Storage Tip: Leftovers can be stored in the refrigerator up to 2 days.
- Make Ahead Freezer Storage Tip: After baking, flash freeze pancakes for 1 hour on a cookie sheet in a single layer, then transfer to a gallon freezer bag and store up to 2 months in the freezer.
- Reheating Tip: If frozen, thaw in refrigerator before reheating. When you're ready to enjoy, simply pop pancakes in the toaster straight from the refrigerator, and ENJOY!
- FAQ's: For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
