These gluten-free banana almond oatmeal pancakes are easy to put together, and they’re a wonderful and healthy option for breakfast. Pass the syrup, please!
Gluten Free Banana Almond Oatmeal Pancakes
Author: Gluten-Free Prairie
Recipe type: Breakfast
Cuisine: American
Prep time:
Cook time:
Total time:
These gluten-free banana almond oatmeal pancakes are easy to put together, and they’re a wonderful and healthy option for breakfast. Pass the syrup, please!
Ingredients
- 1 cup gluten-free flour blend
- 1 cup Gluten-Free Prairie Oats
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 egg
- 1 teaspoon cinnamon
- 1 tablespoon honey
- 1 to 1½ milk (cow, soy, etc.)
- 1 teaspoon vanilla
- 1 banana, diced
- Cooking spray for pan
- ¼ cup almonds
- 1 banana, sliced
Instructions
- Spread oats onto a baking sheet and toast in your oven at 350 for 15 minutes.
- In a bowl, mix the flour, oats, baking powder, salt, egg, cinnamon, and honey. Stir in the milk to the desired consistency. The batter will thicken at bit as it sits.
- Stir in the diced bananas.
- Place a skillet on medium-low heat.
- After spraying the pan, pour batter into 4-inch circles (using about ¼ cup of batter).
- While the pancakes are cooking, hand chop the almonds on a cutting board with a sharp knife.
- Once the pancakes begin to bubble, flip them and cook for another minute or so on the other side until golden brown.
- Serve three pancakes with sliced bananas and chopped almonds. They're delicious like this, or for a sweeter breakfast, pour on two tablespoons of real maple syrup.
- Makes 12 pancakes (four servings).
