“…I’ll make you banana pancakes, pretend like it’s the weekend…”
Who doesn’t love pancakes? I grew up in the kind of house where weekend brunch was a really big deal. Pancakes have always been a favourite of mine and am so happy that I have found a gluten-free way of enjoying them.
Makes 5-7 Pancakes
- 1 ½ cups thick rolled oats (certified gluten free, if available)
- 1 teaspoon baking powder
- ½ teaspoon baking soda (aluminum free)
- 1 ¼ cups rice, almond, or hemp milk
- 2 tablespoons of melted virgin coconut oil
- 1 tablespoon maple syrup
- 1 banana, lightly mashed
- virgin coconut oil for cooking
- Grind oats to a fine powder in an electric grinder or coffee grinder. Place ground oats, baking powder, and baking soda in a medium sized mixing bowl and stir together.
- In a separate bowl, combine milk, coconut oil, maple syrup, and mashed banana and stir together. Pour the wet ingredient into the dry and mix together. Be sure not to over mix the batter! Gently fold in the blueberries. Add more milk if batter seems too thick.
- Heat skillet over medium-low heat. Add a little coconut oil to the pan and drop the batter by the ½ cup full into the pan. Cook for about two minutes on each side. Watch temperature very carefully to avoid burning. Add more coconut oil to the pan before you make the next pancake. Repeat this process until all the batter has been used.
Serve with almond butter or pure maple syrup and enjoy every delicious (and healthy!) morsel.