I have to admit that when faced with a choice of waffles or pancakes, I'll choose waffles, nearly every time. So trying new pancake recipes isn't something I'm inclined to do. However, this recipe caught my eye a while back and since I have some over ripe bananas sitting on the counter, I decided to indulge myself this morning and give this recipe a try. This is also a great option to regular pancakes if you have dietary considerations that prevent you from eating gluten or dairy products.
You can purchase oat flour from Bob's Red Mill in most grocery stores. If your store doesn't carry oat flour, no worries, you can make your own by putting old fashioned oats into your blender and grinding them into flour. This is quick and easy and is something we can do to help add more whole grain to our diets.
|Flour - After Grinding|
1 cup oat flour
2 Tablespoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 very ripe banana, mashed
1 Tablespoon plus 1 teaspoon brown sugar
1 large egg
3/4 cup coconut milk
1 Tablespoon canola oil
Toasted Chopped Pecans
- Mix the oat flour with the baking powder, cinnamon and salt in a small bowl and set aside.
- In a medium bowl, mix the banana and brown sugar. Add the oil and egg and coconut milk and mix well.
- Fold the flour mixture into the wet ingredients and stir to combine. Do not overmix.
- Heat a cast iron or other heavy skillet over medium heat. You may want to make a test pancake to test the heat of your skillet. I found these to burn easily, so be sure to not get your skillet too hot.
- Cook pancakes 3- 4 minutes per side, until browned and cooked through.
- Stack them up, top with butter, sliced bananas, chopped pecans and maple syrup.