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Flourless Pancakes


Flourless Pancakes

Cushioned Flourless Pancakes stir up rapidly in a blender, have a delicate, light banana cereal surface, and are normally gluten free. This sound formula is anything but difficult to put together and they have the look and taste of REAL hotcakes. 

A relative uses this soft Flourless Banana Pancakes formula as a major aspect of her perfect eating diet. Given my doubt for plans portrayed as "perfect," I wasn't persuaded they would really taste great. 

Turns out "clean" isn't exactly interchangeable with "bland." These Flourless Pancakes don't pose a flavor like they ought to be beneficial for you. 

In actuality, I basically can't survive without them now. 

I generally have Banana Oat Flourless Pancakes accumulated in my cooler for weekday morning meals, sound, to-go snacks for the children, thus I generally have gluten free flapjacks prepared and hanging tight for me.

Ingredients

  • 2 1/2 cups milk, or non-dairy milk
  • 4 cups old fashioned rolled oats, use certified gluten free oats for gluten free
  • 2 large ripe bananas
  • 2 heaping tablespoons honey
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 teaspoons baking powder
  • 2 teaspoons pure vanilla extract
  • 2 large eggs

Instructions

  1. Place all ingredients in a large bowl. Use an immersion blender to blend everything together until oats are ground and there are no chunks of bananas, about 1 minute. If you don't have an immersion blender, you can also put everything in a blender or food processor.
  2. Ideally, let the batter sit for 15-30 minutes to allow the oats to hydrate. I have cooked them right away, but the pancakes turn out better and fluffier if it sits. So just sit down with your coffee and read the paper. (Tell everyone it's mandatory...part of the recipe!)
  3. Heat a nonstick griddle or large nonstick pan over medium heat. When hot pour batter onto griddle* and cook about 2-3 minutes per side. Makes about 30 pancakes.

Recipe Notes

  • For peanut butter oatmeal banana pancakes, add 1/4 cup - 1/2 creamy peanut butter to the batter before blending
  • Great add-ins while cooking: chocolate chips, blueberries, raspberries, banana slices, or white chocolate chips
  • Top with maple syrup, homemade blueberry syrup, or spread with peanut butter or Nutella
  • My griddle works without using any oil to cook the pancakes. If you find your pancakes sticking, you can use butter, cooking spray, or coconut oil.
  • You can halve the recipe if you don't need as many. I like to put the extras in a gallon freezer bag to use for weekday breakfasts.

 This article is adapted from this site.
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