Why You’ll Love This Recipe

• ✓Naturally gluten-free and dairy-free friendly.
• ✓No added sugar – sweetened entirely with ripe bananas!
• ✓Incredibly fluffy, moist, and satisfying.
• ✓Ready in under 30 minutes for a quick and easy breakfast.

Equipment You’ll Need

• ✓Large mixing bowl
• ✓Whisk or fork
• ✓Measuring cups and spoons
• ✓Large non-stick skillet or griddle
• ✓Spatula

Ingredients

• ✓1 1/2 cups oat flour (use certified gluten-free if necessary)
• ✓2 medium very ripe bananas, mashed well
• ✓2 large eggs
• ✓1/2 cup unsweetened almond milk (or any milk of choice)
• ✓1 teaspoon baking powder
• ✓1/2 teaspoon ground cinnamon
• ✓1 teaspoon vanilla extract
• ✓A pinch of salt
• ✓Coconut oil or butter, for cooking

Instructions

1. In a large bowl, whisk together the mashed bananas, eggs, almond milk, and vanilla extract until well combined.
2. In a separate small bowl, stir together the oat flour, baking powder, cinnamon, and salt.
3. Add the dry ingredients to the wet ingredients and stir gently until just combined. Do not overmix! A few lumps are perfectly fine. Let the batter rest for 5 minutes.
4. Heat a large non-stick skillet or griddle over medium-low heat and lightly grease with coconut oil or butter.
5. Pour about 1/4 cup of batter onto the hot skillet for each pancake. Cook for 2-3 minutes, or until you see bubbles forming on the surface and the edges look set.
6. Carefully flip the pancakes and cook for another 1-2 minutes on the other side, until golden brown and cooked through.
7. Repeat with the remaining batter, adding more oil or butter to the skillet as needed.
8. Serve immediately with your favorite toppings and enjoy!

Expert Cooking Tips

• ✓Use very ripe, spotty bananas. They are much sweeter and easier to mash, providing the best flavor and natural sweetness.
• ✓Let the batter rest for 5-10 minutes after mixing. This allows the oat flour to fully absorb the liquid, resulting in a thicker batter and fluffier pancakes.
• ✓Cook on medium-low heat. Oat flour pancakes can burn more quickly than regular pancakes. Low and slow is the key to getting them golden brown on the outside and perfectly cooked on the inside.
• ✓Don’t crowd the pan. Give your pancakes enough space to cook evenly and make them easier to flip.

Substitutions and Variations

For a vegan version, you can replace the two eggs with two ‘flax eggs’ (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 5 minutes). Any type of milk, dairy or plant-based, will work well in this recipe. Feel free to add a tablespoon of chia seeds or a scoop of your favorite protein powder to the batter for an extra nutritional boost.

Common Mistakes to Avoid

The most common mistake is overmixing the batter, which can lead to dense, tough pancakes. Mix only until the wet and dry ingredients are just combined. Another frequent error is having the heat too high; this will cook the outside too quickly while leaving the inside raw and gummy. Lastly, ensure your bananas are truly ripe for adequate sweetness, as this recipe contains no other added sugar.

Serving Suggestions

These pancakes are a perfect canvas for your favorite toppings! Create a beautiful stack and drizzle with pure maple syrup. For a fresh touch, add a dollop of Greek yogurt or coconut cream, a handful of fresh berries (like blueberries or raspberries), and sliced bananas. For a satisfying crunch, sprinkle with toasted pecans, walnuts, or a dash of hemp hearts.

Storage and Reheating Tips

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them! Arrange the cooled pancakes in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. They can be easily reheated in a toaster, toaster oven, or microwave for a super quick breakfast.

Frequently Asked Questions

Can I make my own oat flour?

Absolutely! It’s very easy. Just add old-fashioned or rolled oats to a high-speed blender and blend until you have a fine, flour-like consistency. For this recipe, you would blend about 1 3/4 cups of rolled oats.

Are these pancakes good for meal prep?

Yes, they are fantastic for meal prep. Make a big batch over the weekend and store them in the fridge or freezer for a quick and healthy breakfast throughout the week.

Why are my pancakes falling apart?

This can happen if the batter is too thin or if you try to flip them too soon. Make sure the batter has thickened during its rest period and wait until you see bubbles across the surface before flipping.

Conclusion

There you have it – a simple, delicious, and incredibly wholesome pancake recipe that doesn’t compromise on flavor or texture. These Oat Flour Banana Pancakes are sure to become a staple in your breakfast rotation. We hope you love them as much as we do!