fresh berries, coconut whip, or sliced bananas (all of these toppings are optional, but highly recommended!)
Heat oven to the "warm" setting. If your oven does not have a warm setting, set to 200 degrees. This is so you can place your cooked pancakes in the over after they finish so they stay warm.
Whisk milk, pureed banana, vanilla, coconut oil, and ground flax seeds in a small bowl, whisking enough to incorporate the flax seeds. Set aside and let sit for 5-minutes.
Lightly coat surface of pan with a very small amount of oil (I use a cast iron skillet, so oiling is not necessary if you use one too)
Heat the skillet to medium-high heat.
Add oat flour, baking powder, cinnamon, and salt to a large bowl. Mix until combined.
Slowly add wet ingredients to the dry ingredients, mixing well until incorporated.
Ladle about 1/3 cup of the pancake mixture into the center your pan.
As each pancake finishes, place it in the heated oven to keep warm.
Continue making until the batter is done, placing pancakes on a covered oven-safe plate in the oven as they finish to keep them warm.
Serve with maple syrup and optional fresh berries and/or slices bananas.
Be sure that your baking powder is fresh when making this recipe. This is a very important ingredient because oat flour pancakes need as much "lift" as possible. Not sure how to test your baking powder? Click to learn how to tell if your baking powder is still good.
Everyone's pan will heat and cook differently. I use a thick, cast-iron pan, and I usually turn mine after about a minute, when the edges start to look dry. Some experimentation may be necessary until you get a feel for it.
This recipe was printed from Delightful Adventures / www.delightfuladventures.com