It really is true, that when you can’t have something, that’s when you want it most. That’s me and pancakes. I’ve never been a huge sweet breakfast fan. I know I’ve written in the past about my weekly Saturday pancake breakfasts growing up, which resulted in boycotting pancakes for years. Then, when I finally had the ability to stomach them again, I found I didn’t really need them. Savory eggs with bacon and potatoes became my breakfast of choice. For years I would occasionally order pancakes at brunch–the menu description just sounded so tempting–eat a bit and be done. Too much sweet.
When I switched to a gluten-free lifestyle, the option of pancakes was no longer on the table. Suddenly I wanted nothing else. I found myself constantly searching for brunch spots that might serve gluten-free pancakes. I’ve tried and tasted at least a dozen recipes over the past few months, some with gluten-free mixes, some with alternate flours, some with just bananas and eggs.
I actually can’t remember the origins of these banana oat pancakes, but I’m in love. The banana flavor is subtle and if you want to add any fruit or toppings, the banana recedes to a supporting role, but still makes a delicious base. My favorite part of these recipes is the ease of mixing. Gather your ingredients and toss them into a blender. Puree until smooth. Make and enjoy. They’re even fast enough for a quick weekday meal but delicious for a leisurely brunch, complemented with good strong coffee and apple sausage or crisp bacon.
Banana Oat Pancakes (Makes 10-12 4-inch pancakes)
- 1/2 c almond milk, or other milk of choice
- 2 very ripe bananas
- 2 eggs
- 1 tsp baking powder
- 1 1/2 c oat flour
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp honey