Banana & Oatmeal Pancakes (Gluten Free, Dairy Free & Refined Sugar Free)
Aditi Mammen GuptaFood Product Formulator & Food Content Creator
1 min read
- Ripe bananas (mashed): 2
- Melted butter (or coconut oil for dairy free option): 2tbsp
- Coconut milk: ½ cup
- Vinegar: 1tsp
- Honey or maple syrup: 1tbsp
- Eggs: 2
- Oats flour: 1 cup
- Almond flour: ¼ cup
- Baking powder: ½tsp
- Salt: ½tsp
- Cinnamon powder: ½tsp
Step 1 :
To make dairy free buttermilk, mix the coconut milk with vinegar and set aside for 5 minutes. Whisk the oat flour, almond flour, baking powder, salt and cinnamon together in a bowl. Make sure it is blended well.
Step 2 :
In another mixing bowl, beat your eggs till they are frothy. Then add in the banana, coconut oil or butter, dairy-free buttermilk and honey or maple syrup. Mix together.
Step 3 :
Combine both the dry and wet ingredients together. Stir until it is just mixed. DO NOT OVERMIX! Your batter should be thick but pourable at the same time. It is a good idea to let it sit for 10 minutes before making the pancakes. In case your batter gets too thick, thin it out with a little water.
Heat your pan over medium heat. Melt a little butter or oil in the pan and wait for it to become hot. Pour in the batter using a 1/4 cup for an ideal pancake size. Let it cook until bubbles form on the outer surface of the pancake. This should take approximately 2 to 3 minutes. Flip it with a spatula for another 90 seconds to ensure an even golden brown on both sides. Serve the pancakes immediately!