Description
Fluffy and naturally sweet banana pancakes made with oat flour for a wholesome gluten-free breakfast. Quick to prepare and perfect for a cozy morning meal.
Ingredients
- 1/2 cup oat flour (certified gluten free, if necessary)
- 1/2 teaspoon baking powder
- 1/8 teaspoon kosher salt
- 2 eggs (at room temperature, beaten well)
- 1 ripe banana (mashed until smooth)
- Butter (for cooking, optional)
Instructions
- In a medium bowl or measuring cup with a pour spout, whisk together the oat flour, baking powder, and salt.
- Add the mashed banana and beaten eggs. Whisk until smooth, then let the batter rest for 5 minutes to thicken.
- Heat a nonstick skillet over medium heat or a griddle to 325°F and lightly grease with butter or oil.
- Pour the batter in scant 1/4-cup portions onto the skillet. Cook for about 3 minutes until the underside is golden and edges look set.
- Flip and cook for 1 minute more until the center is set. Serve warm.
Notes
- Ensure oat flour is certified gluten free if needed for dietary restrictions.
- You can substitute oil for butter to keep it dairy-free.
- Serve with fresh fruit, maple syrup, or yogurt for added flavor.
- Batter thickens as it rests; add a splash of milk if needed.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan Fry
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 6 g
- Sodium: 140 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 95 mg
