Banana Oatmeal Pancakes | fluffy, gluten-free pancakes!

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while maintaining moisture.

cooking oil

🥗Healthier: coconut oil

💰Cheaper: butter

Coconut oil adds flavor while being a healthier fat.

Add 1 medium-sized banana with lots of brown spots to a blender.

Add 2 eggs, 2 tablespoons of olive oil, 2 tablespoons of maple syrup, 1/4 cup of water, 1 1/2 cups of old fashioned rolled oats, 2 teaspoons of baking powder, and 1/4 teaspoon of salt to the blender.

Blend the mixture until the batter looks smooth and set it aside.

Heat a 10-inch cast iron skillet over medium heat.

Test the skillet's readiness by splashing a drop of water on it; it should sizzle instantly.

Grease the skillet with cooking spray or butter.

Pour about 1/4 cup of pancake batter into the center of the skillet.

Cook for about 2 minutes or until a few bubbles form on top of the pancake.

Slide a spatula underneath and flip the pancake to cook until the other side is golden, about 1 to 2 more minutes.

If the batter thickens while sitting, use the back of a spoon to spread it out without adding too much liquid.

Repeat the process with another 1/4 cup of batter, adjusting the heat if the pancakes brown too quickly.

For baked pancakes, preheat the oven to 350ºF and line 2 large baking sheets with parchment paper.

Drop the batter in 1/4 cup puddles on the baking sheets, leaving 1 to 2 inches of space between each pancake.

Bake at 350ºF for 10 to 12 minutes or until the pancakes feel firm in the center.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens