If you've been reading for a bit you may remember that I have a renewed goal to make pancakes on Saturday mornings. Because gluten and I are no longer friends, I'm always on the look out for GF recipes that are easy and delicious. This is one such recipe ...
I've been making this one on and off for three or four years, but I usually make it for just Addie and me on Late Start mornings (Thursday) and the boys never get any! For the first two years I had to look up the recipe on Pinterest, EACH time I wanted to make them. I finally wised up and typed up my own copy for my recipe binder. Note: I'm kinda still old fashioned in that I like printed recipes, most of the time! This recipe is from Mountain Mama Cooks. As stated above, it's easy and delicious and the only thing I've tweaked is that I leave out the honey, because I serve these with real maple syrup and they don't need any extra sweetness. The ripe banana does the trick.
I hope you enjoy these as much as we do!
Gluten Free Blender Pancakes
2 cups gluten free oats
1 1/4 cups vanilla almond milk
1 large ripe, organic banana
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt
1 teaspoon pure vanilla extract
1 1/2 teaspoons baking powder
1 large organic egg
coconut oil or butter for cooking
Place all ingredients (except the coconut oil) in the base of a blender and mix until smooth. Heat griddle over medium heat and melt the coconut oil. When oil is hot, pour the batter onto the griddle making small to medium sized pancakes. Cook approximately 2-3 minutes per side. Serve with maple syrup or apple butter or homemade jam.