I want to tell you that these banana oat pancakes were a cinch to make. And they would be perhaps, if you, unlike me, knew how to properly assemble your new blender to avoid almond milk spilling all over your kitchen from the start. Next time though, these will be a cinch to make.
The ingredients are simple, but you will need a blending device as just mixing the oats and bananas will lead to pretty lumpy pancakes. Yes, I tried it. And if you’re on the gluten free train they fit into that, too.
Speaking of gluten free, did anyone else get a kick out of this Jimmy Kimmel bit as much as I did?
I have some friends with serious gluten allergies so I have to laugh when people use it as a diet fad and don’t really know what it means. Now don’t get me wrong, I do think there is something wrong in the way we process wheat here in the U.S., but that’s another story. Of course cutting out gluten will change your body. You’ve been shoving it full of starchy carbs for so long it’s bound to react to the absence of it. Bottom line is sometimes you need a little cornbread in your life. Not that I’m speaking of experience based on last night or anything. What was I talking about? Oh right, pancakes.
Banana Oat Pancakes
- 2 ripe bananas (plus more for topping)
- 1 1/4 C unsweetened vanilla almond milk
- 2 C old fashioned oats
- 1 tsp vanilla
- 1 1/4 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp kosher salt
- 1 TBL honey (plus more for topping)
- 1 egg
In a large bowl mix all ingredients except egg. Whip egg into mixture and transfer to food processor (or blender). Blend until smooth.
Heat griddle pan or cast iron skillet over medium heat. Scoop 1/4 C of batter onto pan and cook until bubbly. Flip and cook other side.
Serve with fresh banana slices and honey or freeze for later.
Have a great weekend!