3 small bananas (9.5 ounces), mashed
2 tablespoons butter, melted
1 tablespoon lemon juice (about 1 small lemon, juiced)
1 teaspoon honey or maple syrup
1 cup oat flour*
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Optional: chopped walnuts
*To make oat flour out of old-fashioned oats, simply pour one cup of oats into a food processor and process until it is ground well. One cup before and after grinding measures just about the same.
We have tried many, many, many gluten free pancakes and most of them just fall short. They have ranged from almost inedible to not very satisfying. A lot of gluten free recipes also require purchasing special flours which I never have on hand so I loved that you can make your own oat flour for these. These pancakes were not only delicious but also healthy and don’t put you into a sugar coma. I even served them to wheat-eating friends by choice. I have also tried them in the waffle maker, which definitely worked but they didn’t get super crispy (mostly because there are so moist from the bananas.) They taste great with peanut butter on top, and I’ve also added chopped walnuts for some crunch. So thank you, Cookie + Kate for making a delicious, healthy, gluten free pancake recipe that I actually look forward to! Check out their blog for some beautiful pictures and other delicious whole food recipes. And as always, you can get much more thorough directions there, as opposed to my lazy man methods (i.e. combine and cook).