Banana Oat Pancakes
These fluffy, naturally sweetened pancakes serve as a wholesome morning meal. The recipe relies on oat flour rather than wheat, making the dish inherently gluten-free.
Ingrédients
- 1 cup oat flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 1/4 cup mashed bananas
- 2 tbsp unsalted butter or coconut oil · melted
- 2 tbsp maple syrup
- 1 tbsp lemon juice
- 2 eggs
Préparation
- 1
Whisk together the oat flour, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
- 2
In a separate small mixing bowl, combine the mashed bananas, melted butter, maple syrup, and lemon juice. Add the eggs and whisk until the mixture is blended.
- 3
Create a well in the dry ingredients and pour in the wet mixture. Stir gently with a large spoon just until the dry ingredients are moistened; ensure not to overmix.
- 4
Allow the batter to rest for 10 minutes to reach the desired consistency.
- 5
Heat a large skillet or nonstick pan over medium-low heat. Add a small amount of butter or oil if necessary.
- 6
Scoop ¼ cup of batter onto the hot surface for each pancake. Cook until small bubbles appear on the surface and the underside is golden, approximately 2 to 3 minutes.
- 7
Flip the pancakes and cook for an additional 1 to 2 minutes until golden on both sides.