Banana Oat Pancakes
3 small bananas, mashed
2 tablespoons coconut oil, melted
1 tablespoon fresh lemon juice
1 tablespoon pure maple syrup or honey
2 eggs, room temperature
1 cup oat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon fresh ground nutmeg
In a small bowl, stir together the mashed bananas, coconut oil, lemon juice and maple syrup. Beat in the eggs. In a medium bowl, whisk together the oat flour, baking soda, salt and spices. Form a well in the center of the dry ingredients and pour in the wet ingredients. With a wooden spoon, stir until the dry ingredients are just moistened. Let the batter sit for 10 minutes (I forgot to do this).
Heat a heavy cast iron skillet or nonstick griddle over medium-low heat. Lightly oil surface of pan or griddle with cooking spray. Once the surface is hot, pour batter (about 1/4 cup) onto the pan. Let pancakes cook for 3 to 4 minutes, until bubbles begin to form around the edges of the pancake.
When the pancake is just beginning to set, flip it with a spatula and cook for an additional 90 seconds or until golden brown. Serve pancakes immediately with sliced bananas, toasted unsweetened coconut and a little maple syrup.
*To make oat flour out of old-fashioned oats, pour one cup into a food processor and process until it is ground into flour.
Recipe slightly adapted from cookiesandkate.com