I am trying to encourage my reluctant baby to start consuming pieces of finger foods. He is NOT overly ecstatic about textured things thus far, but I am ready to have more variety on his plate. In this attempt, I went looking for some very basic pancakes with minimal ingredients, and these adapted from The Whole Life Nutrition Cookbook fit the bill (can you tell I LOVE this cookbook!). Simple and delicious. If you prefer another fruit or vegetable instead of banana, that should work well too, I might try winter squash next time, or pureed apples.
LUNCHBOX TIP: Make extras of these for a special peanut butter and jelly sandwich with pancake bread!! Kids love novel things and are sure to be enjoy the novelty of pancakes as bread!
BUSY MORNING TIP: Make a double batch of these and freeze the extras for toaster pancakes (or microwave!). I like to make a few extras every time I make pancakes for this purpose!
Serves 2-3
Banana Oat Pancakes - Gluten Free & Vegan
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3
Ingredients
- 1 cup rolled oats or oat flour (see directions)
- 2 tablespoons ground chia seeds or flax meal
- 1 teaspoon baking powder my local store had bulk made with potato starch rather than corn: in the bulk section!
- 1/2 teaspoon baking soda
- 1 cup vanilla hemp milk or other
- 2 tablespoons melted coconut oil or canola
- 1 tablespoon maple syrup honey, or agave
- 1 banana smooshed
- Optional add in's: berries grated coconut, finely diced apples, diced bananas, mini chocolate chips
Instructions
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In a mixing bowl, mash the banana lightly.
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Add in the remaining wet ingredients, mixing well (I used an immersion blender, but this is not necessary).
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If using rolled oats, grind them in a coffee/spice mill until a flour-like consistency is reached.
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Whisk the oat flour in with the the rest of the dry ingredients and add to the banana mixture.
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Add more milk to thin if necessary.
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In a preheated stainless steel pan, medium heat, (I prefer this to get a crispy pancake exterior), add some coconut oil to grease.
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Decide which size of pancakes you'd like to make, and pour.
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When bubbles appear, it is time to flip!
This Recipe was shared on Gluten Free Wednesdays,
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Hi there,
Loved these pancakes. So delicious. Though I’m just wondering, do you have trouble flipping them? I found they didn’t hold together and stuck a bit (in a near new stone fry pan) I ended up adding an egg. The things I changed were using almond milk instead of hemp milk and half a cup of ground millet with half a cup of ground rolled oats. Any hints? As the ones without egg were much nicer so would love to avoid having to add the egg.
I have never had these stick Sarah, so it has to be the pan or the moisture content. Maybe a bit more banana next time? It is the. Binder in these pancakes,so increasing the banana might work too. Did you oil the pan,and let the oil preheat, all over a medium-low or medium heat?
can i use whole wheat flour instead of oat flour?
That should work great Chalynda! Let us know!
Forgot to mention that an over-ripe banana is probably key. Like the ones saved for banana bread.-K
I'm enjoying every morsel of these as I type! So good! I substituted cow milk for the hemp milk and added a touch of vanilla. Everyone in the family loves them. Makes for a happy mama. :)-Kirsten