Any given Saturday morning is likely to be Banana Oat Pancake mornings at my house!
Pancakes are my husband’s favorite, and Saturdays are a great time to make them. Many times, I will cook a double-batch and freeze the leftovers. They freeze very well and make a quick breakfast on some fast-paced mornings. Top them with any fruit you have on hand and enjoy!
Sometimes we top them with peaches and strawberries.
Other times it’s diced apples and strawberries. Or really just whatever fresh fruits we have on-hand.
Recipe from The Cancer Survivor’s Guide by Dr. Neal Barnard
- 1 cup oat flour easily made by blending old-fashioned oats in blender, dry
- 1/2 cup whole grain flour oat flour for Gluten-Free
- 1/2 tsp. baking soda
- 1/8 tsp. salt
- 1/4 cup chopped walnuts
- 1 ripe banana mashed
- 1 Tbsp. pure vanilla
- 1 Tbsp. maple syrup or, I used 1 tbsp. unrefined sucanat sugar
- 1-1/2 tsp. apple cider vinegar
- 1 cup vanilla almond milk plain will work fine too
Add all dry ingredients (flours, baking soda, salt, walnuts) to large bowl, and mix together.
Make sure to only use oat flour if gluten intolerant.
In another bowl, mash banana well with fork or potato masher. Add all other ingredients (vanilla, maple syrup (or unrefined sugar), apple cider vinegar, and almond milk). Whisk together thoroughly.
Combine both bowls–dry ingredients and wet ingredients, and stir well.
Heat large nonstick skillet. I use an Ozeri pan and am able to cook these with absolutely no oil.
Pour small amounts of batter onto the heated skillet and cook until the tops bubble and edges are dry.
Turn pancakes over and cook the other side for about 1 minute, until golden brown.
Serve immediately with maple syrup drizzled over the top.
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