Oat and banana pancakes

Sweet, healthy pancakes that are gluten free and perfect for topping with yoghurt and berries!

Course Breakfast, Brunch

Keyword Brunch, Gluten-free, Pancakes

Prep Time 10 minutes

Cook Time 10 minutes

Resting time 10 minutes

Total Time 20 minutes

Servings 8 pancakes

3 small Bananas mashed
2 Tbs Coconut oil melted
1 Tbs Lemon juice about 1/2 lemon
2 Tbs Plantbased milk Almond or soy work well
2 Flaxseed eggs To make one flax egg, mix 1Tbs ground flaxseed with 3Tbs water and leave to thicken for 10 minutes
1 cup Oat flour You can make this by grinding oats in a blender, or buy as flour (oat flour is sometimes hard to find and can be expensive)
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg

Make flax eggs by mixing 2x Tbs ground flaxseed with 6 Tbs water and leaving to thicken for 10 minutes
Mash bananas in a mixing bowl and add coconut oil, lemon juice and plantbased milk
WET INGREDIENTS: Add flax eggs to the banana mixture stir well
DRY INGREDIENTS: In a separate bowl, whisk together the dry ingredients - oat flour, baking soda, salt and spices
Create a well in the middle of the dry ingredients and pour in the wet ingredients. Stir until just combined - don't over mix as this will affect the consistency of the pancakes
Let the batter sit for about 10 minutes. If it needs thinning, add some more milk or water
Heat a non-stick frying pan over medium heat and add oil (coconut or grapeseed work well), then wait until the pan is hot
Pour about 1/4 cup of batter into the pan and smooth into a round pancake shape with the back of a wet spoon. Cook for around 3 minutes until bubbles begin to show around the edge of the pancake
Flip the pancake over and cook for another 2 minutes until golden on both sides
Keep pancakes warm in the oven until ready to serve (around 100 degrees celsius)

These pancakes are great served with a big dollop of coconut yoghurt, some fruit or compote, toasted coconut and maple syrup