Oat Flour Pancakes

Ingredients

• 2 eggs (may swap for vegan eggs, see note)
• 1 medium ripe banana, peeled and smashed
• 1 1/4 cup almond milk, if batter is too thick add 1-2 tbsp more
• 4 tbsp melted coconut oil
• 1/4 tsp vanilla extract
• 2 cups oat flour (about 2 1/4 cups oats ground in blender)
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt

Directions

1. Preheat a skillet (I use an iron pan) over medium-low heat, use a dab of coconut oil to prevent sticking.
2. In a large bowl, add the eggs, smashed banana, milk of choice, coconut oil, and vanilla extract. Using a whisk, mix well.
3. In a medium bowl, add the oat flour, baking powder, cinnamon, and salt. Stir to combine.
4. Now add the dry ingredients to the wet ingredients and stir to combine.
5. On the heated pan, pour 1/4 cup of batter. Allow it to cook for 1-2 minutes on each side. The pancake will start to bubble, that is when it is time to turn it over to cook the other side.
6. Repeat until the batter is finished. Results in approximately 10 pancakes.
7. Serve immediately while warm. Top with nuts, fresh cut fruit and/or pure maple syrup.

Recipe notes:

For gluten-free be sure to use gluten-free oats -- For vegan, swap eggs for flax eggs and add approximately 1/4 cup extra almond milk.

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