- In a large bowl add banana and mash. Then baking powder, oil and salt and whisk to combine. Then add non-dairy milk, vanilla extract , oil and cinnamon. *Microwave coconut oil if solid
- Combine oats and almond flour. Gently stir (being careful not to over-mix) to combine. It should be thick but not clumpy. If too thin, add more almond flour. If too thick, thin with a little non-dairy milk.
- Heat a large nonstick skillet, griddle, or cast-iron skillet over medium heat. Carefully rub skillet with a little coconut oil.
- Once hot, lower heat to medium low and spoon small amount of the batter onto skillet. Cook until surface of pancakes have some bubbles and the edges appear dry about 3 minutes. These take longer than your typical pancake. Flip and cook on the other side. The gluten-free flour blend benefits from a slightly longer cooking time, so don’t be shy to get a nice golden brown color on both sides.
Will keep in the refrigerator for a couple days. I just layered mine cooled off in a ziplock.
Makes about 12 pancakes
2 cups old fashioned oats,
1c almond flour,
½ tsp salt,
2 tsp cinnamon,
1tbsp coconut oil and 1tsp for cooking
2 tsp baking powder,
¾ cup nondairy milk,
2 banana (large, extra ripe),
1 tsp Pure vanilla extract
And get yourself some grade A maple syrup not the big brand stuff!