Banana Oat Pancakes are made with oat flour, eggs, mashed bananas and few additional ingredients.
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I have not been paid to endorse pictured products.
Delighted to share the ingredients I purchased and used to make these delicious pancakes.
All comments are my own.
INGREDIENTS
I found this bag of oat flour on the baking aisle of my local grocery store.
ARE OATS AND OAT-FLOUR GLUTEN-FREE?
Unlike wheat, barley, and rye, oats are not considered a source of gluten in many countries. Read more on Gluten.org.
SIFT, SPOON & LEVEL OAT FLOUR
This recipe calls for 1-1/2 cups of oat flour.
To get an accurate measurement, pour 2 cups of oat flour into a medium bowl.
Lightly spoon into a measuring cup.
Do not pack flour down into the cup.
Level off with the smooth end of a knife.
Return excess to the bag. Seal tight. Store in refrigerator.
USE 1/3 CUP OF BATTER FOR EACH PANCAKE
This measurement makes about 6 pancakes.
Three pancakes (1/3 cup each) will fit into a large skillet.
This pancake batter is a bit thick which means cooking time is a bit longer than traditional pancakes.
Cook 3 to 4 minutes over low-medium heat until edges look dry.
Flip over and cook 3 to 4 more minutes.
SERVING SUGGESTION
Drizzle a serving of hot pancakes with maple syrup or buttery pancake syrup.
Top with sliced bananas.
ENJOY!
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