BANANA-OAT PANCAKES.

Bananas. Banana bread. Banana muffins. Banana pancakes. And syrup.

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serves 2-3 people || makes 9-10 5” pancakes

GF. DF. LowFODMAP.

- ingredients -

• 1 1/4 C. all purpose flour / GF one-to-one flour*

• 1/2 C. oats (rolled or instant)

• 1 T. baking powder

• 1 banana

• 1 tsp. vanilla extract

• 1 T. sugar

• 1 tsp. salt

• 1 large egg

• 3 T. unsalted butter, melted and cooled (plus more for griddle and serving)

• 1 C. almond milk (or milk of choice)

- method -

• In a medium sized bowl, mash the banana until pureed.

• Add vanilla, sugar, salt, egg, and melted butter - stir until smooth.

• Add flour, oats, and baking powder, stir slightly and then add almond milk. Stir again until smooth.

• While the batter rests, heat a large skillet over medium heat. Add approximately 1/2 T. butter to the skillet and let melt.

• Using a 1/4 C. scoop*, quickly pour batter into the hot skillet (don’t let the butter brown too much) - flipping to cook the other side when you begin to see holes appear in the batter. (They should be a dark golden brown. This is how you achieve pancakes with crispy edges!)

• While you cook the remaining batter, cover the cooked pancakes with a tea towel to keep them warm.

• Serve immediately with butter and maple syrup - and more bananas!

  - baker’s notes -

• We prefer Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
  
  1/4 C. scoop can be a #14 (2 5/16th diameter) cookie scoop or a dry measuring 1/4 C. or just a spoon, scooping around a 1/4 C. worth of batter. Don’t take it too seriously if you don’t have the scoop. 
  
  If you have leftovers the next day, these do lovely in the toaster. 

recipe by : sara kathryn saty

arise bakehouse