I love this pancake recipe because it is simple to make and it is made with just a few ingredients, all of them being REAL food ingredients.  I also love that this recipe contains no white flour or white sugar.

I just finished reading the book Wheat Belly by William Davis, and while it did not fully convince me to go 100% gluten free, it did reinforce my belief that we should strive to minimize our consumption of products made with white flour.

My daughters do prefer traditional pancakes over these, but I do enjoy these and my 9-year old daughter does as well.  Enjoy!

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Banana Oatmeal Pancakes

Serves: 2 pancakes

Ingredients

• 2 eggs
• ⅓ cup rolled oats
• ½ banana, sliced
• ½ teaspoon cinnamon
• ½ tablespoon butter or coconut oil, for cooking
• Pure maple syrup, for serving

Instructions

1. In a food processor, grind oats until fine. Add eggs, cinnamon, and banana, and grind until smooth.
2. Heat butter or coconut oil over medium heat in a skillet.
3. Add half of the batter (about ½ cup) pancake mix to the skillet.
4. Cook until you are able to slip a spatula underneath the pancake and lift it without the pancake breaking. Flip the pancake.
5. Cook until lightly brown.
6. Repeat with remaining batter. Serve with pure maple syrup.

Notes

This recipe only makes two pancakes. I only have a mini food processor, so it doesn’t hold a lot of batter. You may want to double the recipe for more servings. Also, the pancakes are thinner than traditional pancakes.

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