Oat flour pancakes

18 Jul

Blog name notwithstanding (I love that word), I haven’t posted a recipe in ages.  This has something to do with mud runs and crossfit and paleo diets and being completely disgusted with tapioca flour.  I have been baking.  Of course.  But nothing has been particularly … delicious.

I’ve been on the search for a decent gluten and dairy free pancake batter.  I think I’ve found one.  At least, it tastes good enough to be worth sharing.  You can make this without the egg — but I like eggs, and having the egg in there makes the batter much nicer.


1 cup oat flour (I use Bob’s Red Mill gluten-free oat flour)
1/2 t baking powder
salt, cinnammon, and nutmeg to taste
1 egg
1 large banana (overripe is perfect)
1/2 cup coconut milk
2 t maple syrup (the real kind!)
1 T coconut oil
1 t vanilla extract

Combine the dry ingredients in one bowl, wet in another, then whisk together until smooth.  If the batter seems too thick, add a bit of water (teaspoon at a time) to get it to the desired consistency.   Pour by 1/4 cups into a greased hot griddle and cook like any other pancake.  This recipe makes about a dozen pancakes.

These are easy!  And taste like banana bread!  I’m freezing up a batch so I can pull one or two out in the mornings or for an afternoon snack.  Happy baking.


4 Responses to “Oat flour pancakes”

  1. Zazamataz July 18, 2013 at 4:16 pm #

    I’m wanting to play with some different flours. Those pancakes look delicious so maybe oat flour is a good place to start.

    • Monique August 13, 2013 at 7:52 am #

      Oat flour seems to give me some flexibility with recipes, and I like the taste. Experimentation is key. 🙂


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