Banana-Oat Pancakes

These dairy-free pancakes are cooked in coconut oil. Try orange pieces and honey on top instead of maple syrup.

  • Servings: 2

Photography: Bryan Gardner

Source: Whole Living, January/February January/February 2013

Ingredients

  • 1/2 mashed banana
  • 1/2 cup unsweetened almond milk
  • 3 tablespoons flaxmeal
  • 4 teaspoons coconut oil, divided
  • 1/2 cup oat flour
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup orange juice
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • Pinch coarse salt
  • Orange segments for serving
  • Honey for serving

Directions

  1. In a bowl, combine banana, almond milk, flaxmeal, and 2 teaspoons oil and let stand until thick, about 10 minutes.

  2. Whisk in oat flour, coconut, orange juice, baking powder, cinnamon, and a pinch salt. (Batter will be thick.)

  3. Heat 2 teaspoons oil in a cast-iron skillet over medium heat. Working in batches, spoon in 1/4 cup batter and flatten into 3-inch rounds with a spatula. Cook until golden, flipping once, about 6 minutes per side. Serve with orange segments and honey.

Cook's Notes

Refrigerate pancakes in an airtight container up to 3 days.

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