Nothing I love more than some delicious fluffy pancakes! After having to follow some dietary restrictions due to my severe eczema, I remembered an easy recipe I used to make when I had bought too many bananas and didn’t want them to go to waste. That’s when I came up with this recipe that is super simple to make and doesn’t require much ingredients at all, especially coming from a girl who is the queen of takeout and does NOT cook.
Things You Will Need:
1 cup of oat flour (I made my own by blending old-fashioned oats in my Nutribullet)
1 ripe banana
3/4 rice milk (any milk substitute will do, I chose to use the Rice Dream brand)
Olive oil or cooking spray (butter is optional)
1/2 cup blueberries or strawberries for garnish
Maple syrup, agave, honey, or other sweeteners of your choice to taste
Whisk or fork
Cast iron or non-stick griddle or skillet
Very thin, wide spatula
Let’s Get Cooking!
I absolutely adore this alpaca mixing bowl my friend Crystal gave me as part of my Christmas present last year! Thank you for encouraging me to branch out and try new things! (Like cooking!)
Shall we begin?
1. First, I used my Nutribullet to blend 1 cup of whole rolled oats to make the oat flour.
2. Peel one banana and break it up into several chunks in the blender with the oat flour, and blend thoroughly. If you do not have a Nutribullet or blender, use your mixing bowl and a dinner fork or whisk to mash the banana until it has a pudding-like consistency with no large lumps remaining. A few chunks are okay.
3. Heat your non-stick pan or skillet over medium heat. Add a small amount of oil in the pan if desired. I used a bit of olive oil in mine.
4. Place your batter into the skillet. The smaller your pancake droppings, the better it will work. Repeat with dropping more of the batter into the pan, leaving an inch or two between the pancakes.
5. Cook the pancakes until the bottoms are browned and golden. When you notice air bubbles forming, the pancake is solidifying. The edges should set quicker, but the center might still be moist. You can check if the center is cooked by gently patting on the center.
6. Flip the pancakes gently and slowly. Gently slide your spatula half way under the pancake, then lift until the unsupported half of the pancake is just barely lifted off of the skillet. Yay! You flipped your pancake! If you mess up it’s okay. Not to worry, I’ve broken a few pancakes, but there will be plenty of batter to practice with!
7. Cook for another minute or until the other side is just as golden or brown. You can flip the pancakes a few times if they are not golden or browning.
8. Transfer the cooked pancakes into a serving plate and continue to cook the rest of your batter.
9. Serve warm. These pancakes are best when consumed fresh and warm! Garnish with blueberries or strawberries. Then serve with maple syrup, agave, honey, or any toppings you wish. I chose to top mine off with blueberries and honey drizzle.
10. If you have leftover pancakes that you didn’t finish, be sure to saran wrap them and keep them refrigerated. They can be eaten again for another meal or the next day if you place them in the microwave for 30 second bursts until hot.
I am pleased that I am finally able to use my Disney china! This one is Ariel’s Castle, one of my favorite plates from the collection.
I hope you enjoy these pancakes just as much as I’ve enjoyed making them and sharing them with you all. Please feel free to leave me a comment or send me an email and let me know what you thought. I really enjoy receiving your emails and reading your comments. It truly means a lot!