Gluten Free Pancakes

Name: Gluten Free Pancakes
Prep time: PTM
Ingredients: 3 small or 2 large ripe bananas; 2 tablespoons coconut oil or butter, melted; 1 cup old fashioned large flake oatmeal; u00bd teaspoon baking soda; u00bd teaspoon salt; u00bd teaspoon ground cinnamon; 1 teaspoon honey or maple syrup (optional); 2 eggs; 1 cup of water or milk of choice; 1 tablespoon melted coconut oil

By admin Breakfast, Lacto-Ovo Vegetarian dairy free, gluten free

April 23, 2016

This delicious, nutritious pancake mix can be whirled up in less than a minute in the blender.
Store unused batter in the refrigerator in an airtight container for up to 3 days.

Directions

1Melt coconut oil (if it's not already) on stove top or in toaster oven (avoid microwave)

2Using a blender, add oat flakes and blend until it is oat flour

3Add all dry ingredients, blend for 10 seconds

4Add all wet ingredients, (bananas, coconut oil, eggs, honey) blend until smooth, 20 - 30 seconds

5Scrape sides of blender to make sure it is well-blended

6Let batter sit for 10 minutes. You may want to thin out the batter a bit with a touch of milk or water.

7Heat a pan over medium-low heat. Lightly oil the surface with coconut oil or butter. Cook pancakes for about 3 – 5 minutes flipping until cooked through.

8Keep in the fridge for up to 3 days in an airtight container.

Ingredients

3 small or 2 large ripe bananas

2 tablespoons coconut oil or butter, melted

1 cup old fashioned large flake oatmeal

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon ground cinnamon

1 teaspoon honey or maple syrup (optional)

2 eggs

1 cup of water or milk of choice

1 tablespoon melted coconut oil

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