What to do with that overly ripe banana? Why not make these fantastic banana pancakes? Not only are these delicious, they are also gluten free and use a simple oat flour by blending oats in your food processor. With a touch of cinnamon and nutmeg, your whole house will smell AMAZING as you whip these up for friends and family!
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Passive Time | 10 minutes |
| Servings |
people
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Ingredients
- 2 Medium banana overly ripe
- 2 Tbsp coconut oil melted, or melted butter
- 2 tsp lemon juice fresh
- 2 tsp pure vanilla extract
- 2 Whole eggs
- 1/2 Cup rolled oats
- 1/2 tsp baking soda
- 1/2 tsp salt sea
- 1 Tbsp cinnamon
- 1/4 tsp nutmeg
- 1 Cup oat flour (process oats in a blender/ food processor until ground fine - measure after it is in flour form
Ingredients
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Instructions
- In a large bowl, combine the wet ingredients (bananas through eggs) and stir until well combined.
- In a medium bowl, mix together the remaining ingredients.
- Pour the dry ingredients over the wet and stir just until combined. There might still be some lumps.
- Let the mixture sit for 10 minutes.
- Meanwhile, heat a non-stick pan over medium-low heat. Spray it lightly with cooking spray or lightly butter it.
- Pour ¼ cups of batter onto the pan and cook for 3-4 minutes until bubbles start to form around the edges of the pancake.
- Flip it and cook for another 90 seconds or until golden brown on the bottom.
- Continue with the remaining batter and serve the pancakes immediately.
- Cover and refrigerate any leftovers for up to 4 days.
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