This is another recipe that I’ve had in the drawer for about 6 months – I make them almost once a week, and they go over SUPER well with everyone who’s sat at my table. (The other possibility is that the kids have all just been super polite & asked for 2nds & 3rds just to suck up, but considering they’ve been mostly 2 & 3 year olds, I highly doubt that situation.)
I came across the simple banana egg pancake last fall and tried it out, but it was just too…. sweet & banana-y for me, and not nearly filling enough. I also found that the batter didn’t cook well or flip well, so I made some adjustments. This recipe doesn’t taste nearly as much like bananas, but is sweet enough that you don’t need to add syrup to it. If I have mini semi-sweet chocolate chips in the house, I’ll usually add a small handful of them just for the heck of it. They’re not light & fluffy, like ‘normal’ pancakes, but we do like them an awful lot in this house!
{GF Banana Oat Pancakes
Makes ~12 4″ pancakes.
Ingredients:
- 6 eggs
- 3 bananas – spotty to brown
- 3/4-1 cup oats, ground in a coffee grinder or blender
- 1/2 tsp vanilla
- 1/2 tsp salt
- a dash of cinnamon
- handful of mini chocolate chips, if desired
- 1tbsp coconut oil or butter
- Mash bananas in a large bowl. Or, if using a KitchenAid, just put bananas in your bowl & run on high for a few minutes with whisk attachment.
- Add remaining ingredients & mix on medium until very well blended. Let batter sit for 5-10 minutes.
- Heat pan on stove over medium-low heat, add some coconut oil or butter.
- Pour batter onto heated greased pan in 1/4 cup portions. Let cook for about 3 minutes, then flip & cook for another 3 minutes.
- Serve with butter or coconut oil. If you like it sweeter, add a touch of syrup.
Jenn vanOosten
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I’m going to try these. They look up my family’s alley.
Enjoy! Thanks for stopping by!