Tuesday, February 25, 2014

RECIPE || Banana Oat Pancakes (Gluten Free)




Golden and fluffy whole grain, wheat-free banana pancakes with sweet, creamy interiors. A delicious and healthy, naturally sweetened breakfast for lazy mornings (or any morning, noon, or night).

INGREDIENTS:
 2-3 small bananas (9.5 ounces), mashed
 2 tablespoons of butter, melted
 1 tablespoon lemon juice
 1 teaspoon honey or maple syrup (depends on what kind of sweet taste you are looking for)
 2 eggs
 1 cup oat flour*
 ½ teaspoon baking soda
 ½ teaspoon salt
 ½ teaspoon ground cinnamon
 ¼ teaspoon ground nutmeg
INSTRUCTIONS:
  1. In a small mixing bowl, stir together the mashed bananas, butter, lemon juice, and honey or maple syrup.
  2. Beat in the eggs.
  3. In a medium bowl, whisk together the oat flour, baking soda, salt, and spices.
  4. Pour wet mixture into the dry mixture. With a big spoon, stir just until the dry ingredients are thoroughly moistened. Do not overmix!
  5. Let the batter sit for 10 minutes. You may want to thin out the batter a bit with a touch of milk or water. << I added about ¼cup of Almond milk to my mixture.
  6. Heat a heavy cast iron skillet/non-stick pan over medium-low heat, or heat an electric griddle to 350 (medium) degrees Fahrenheit. Lightly oil the surface with coconut oil, butter or cooking spray. Even if you're using a non-stick pan, adding a little butter (my choice of "oil") to the pan is a good idea because it creates a really pleasant buttery outside to your pancakes.
  7. Once the surface of the pan is hot enough that a drop of water sizzles on it, pour ¼ cup of batter onto the pan/griddle. Let the pancake cook for about 3 minutes, until bubbles begin to form around the edges of the cake.
  8. Once the underside of the pancake is lightly golden, flip it with a spatula and cook for another 90 seconds or so, until golden brown on both sides. You may need to adjust the heat up or down at this point.
  9. Serve the pancakes immediately! 
:: NOTES ::
♦ Adapted from Cookie + Kate.♦ Yields about 9-10 pancakes.
♦ These pancakes are gluten-free, in so much as you use certified gluten-free oat flour or certified gluten-free old-fashioned oats.
♦ *To make oat flour out of old-fashioned oats (or quick oats), simply pour your selected amount of oats into a food processor or blender and blend until it is ground well. One cup before and after grinding measures just about the same. << An interesting tip I picked up from experience. This oat flour batter is definitely thicker than most, so it’s more difficult to gauge when the pancakes are ready to flip. A note from Kate: I learned that it’s easier to go by the timer: set it for for 3 minutes for the first side, then flip and wait another 90 seconds for the other side to finish. The time will vary depending on your temperature setting, but that’s about the time it should take for pancakes that are fully cooked and golden on each side. The consistency and outcome of your pancakes depends on what system you use to cook it with/on (griddle, pan, oven etc). I used a pan the first time making these, and they turned out not quite as fluffy as when I used a griddle. The importance with these pancakes is the heat they are cooked on. Medium-low to low heat is best for a pan, and medium for a griddle. There is always room for improvement when baking, so if you've learned any new or interesting tips for this recipe I'd love to hear them!


Enjoy these fluffy, sweet and spiced, delicious pancakes!

All text © 2014 Footprints in the Sand | All Images © 2013 Charity Klicka Photography

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