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!
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
- In a food processor, grind oats until fine. Add eggs, cinnamon, and banana, and grind until smooth.
- Heat butter or coconut oil over medium heat in a skillet.
- Add half of the batter (about ½ cup) pancake mix to the skillet.
- Cook until you are able to slip a spatula underneath the pancake and lift it without the pancake breaking. Flip the pancake.
- Cook until lightly brown.
- 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.