Friday, March 24, 2017

Gluten-Free Oatmeal Banana Pancakes

My family gobbles up these delicious pancakes every Saturday morning — it’s become a favorite family tradition. These are gluten-free and can easily be made dairy-free (we use cashew milk in our house). You can also mix grassfed collagen peptides into the batter for extra protein (we like this one by Vital Proteins).




Sanity-Saving Tip: This recipe is intentionally large, so that you can make a big batch and then reheat the leftovers throughout the week.

Ingredients
  • 4 cups rolled oats
  • 2 bananas
  • 2 1/4 cups milk of choice (we use cashew milk - click here to see how I make my own)
  • 1 1/2 tsp baking power
  • 1/8 to 1/4 cup whole flax seeds (optional, and hemp or chia seeds work as well)
  • 1 tbsp cinnamon
  • 1 tbsp vanilla extract
  • 1/4 tsp salt
  • 2 heaping tbsp raw honey
  • 2 eggs
  • Avocado or coconut oil

Optional toppings

  • Maple Syrup
  • Peanut or almond butter
  • Fresh fruit, like strawberries, berries, bananas, peaches...you name it


Supplies
Blender (if you’re using flax seeds, you’ll need something heavy duty, like a Vitamix)


Add all ingredients to blender -- except for eggs and oil -- and blend until desired consistency is reached. I like my batter to stay a little chunky and rustic, but my family prefers the batter super smooth. Add eggs, and pulse until incorporated. If your batter is too thick (which may be the case if you use chia seeds), add more milk. If batter seems too loose, add more oats. You want it to be on the thicker side, but still pour-able. 


Heat skillet on medium heat until super hot. Lightly grease pan with avocado or coconut oil. Using a large spoon, pour batter into rounds on pan, flipping once the bottom side becomes golden brown (approx 2-3 minutes per side, depending on the thickness of your batter).

Serve with  maple syrup. Or serve the way my family does: with peanut butter, fresh strawberries, and maple syrup.



Here are a few different variations you can try as well!

During the fall, we like to pumpkin spice up these bad boys by adding 1 tsp each of ground ginger and ground cloves to the batter. 

And shhhh...you didn't hear this from me, but a friend of mine sprinkles chocolate chips onto these pancakes while they are sizzling on the griddle. Can't go wrong with chocolate!

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