One thing my family can’t get enough of are pancakes. And while I never object to pancakes, they are not something I can eat a lot of. Traditional pancakes are full of butter and flour and leave me feeling heavy and tired after the indulgence. As an alternative, I’ve started making these oatmeal pancakes which use oatmeal flour and very little oil (only to grease the grill), so they are a guilt-free version that I can enjoy long after the last bite. But being guilt-free does not mean they are taste-free! Quite the opposite–they are tasty, sweet, and hearty. Perfect to be topped with fresh strawberries and maple syrup as part of a special Sunday brunch or any regular Tuesday!
Ingredients, makes about 8 medium pancakes
- 2 cups rolled oats
- 1 teaspoon baking powder
- pinch of salt
- 1 teaspoon ground cinnamon
- 2 ripe bananas, mashed
- 2 eggs lightly beaten
- 1/2 cup unsweetened almond milk
- 2 teaspoons vanilla
- 2 tablespoons maple syrup
- Coconut oil, butter, or fat of your choice to cook
- Grind the oats in a food processor until they are smooth and flour-like
- Transfer the oats into a medium bowl and add the other dry ingredients
- In a separate bowl, mash the bananas and then combine with the wet ingredients
- Then slowly incorporate the dry ingredients into the wet until just combined, being careful to not over mix. Even though there is no gluten in these pancakes, I find they are the fluffiest when I do just the minimal amount of mixing.
- If you want to make these the easy peasy way, just combine everything in your food processor. They are less fluffy but still delicious!
- If you have a griddle, heat it on the stove with a generous amount of coconut oil or fat of choice. If you don’t have a griddle, a large skillet or pan works as well
- Once the griddle / pan is hot, scoop 1/4 cup of batter onto your cooking surface. Flip after 2-3 minutes and cook for another 3-4 minutes on the other side
- Continue until your batter is done, adding more coconut oil or butter as needed.
- Top with your favorite toppings!
This recipe is gluten-free (if using certified gluten-free oats), and can also easily be made vegan by substituting the eggs for your favorite egg substitute (applesauce, aquafaba, additional bananas).