Tuesday, November 27, 2012

Banana Oat Pancakes

This morning Stella and I had pancakes after the boys left for school.  We sat at the counter with a homemade snow globe between us.  I would shake the snow globe in between bites of pancakes and we would watch the silver snow float around the tree and finely settle on the bottom and then I would shake it again.  Lazy mornings with Stella, banana oat pancakes and snow globes are things to be grateful for.



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

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