Description
Simple, fluffy pancakes made with banana and oat flour. Gluten-free, freezer- and vegan-friendly!
Ingredients
- ¼ cups Yogurt (or Dairy-free Yogurt For Vegan Option)
- 1 Tablespoon Apple Cider Vinegar
- 1 whole Extra Ripe Banana
- 1 teaspoon Vanilla Extract
- 1 cup Oat Flour
- ½ teaspoons Cinnamon
- ¼ teaspoons Sea Salt
- ½ teaspoons Baking Powder
- ¼ teaspoons Baking Soda
- 1 Tablespoon Butter Or Oil, For The Pan
Preparation
Whisk yogurt and apple cider vinegar in a small bowl and set aside. In a separate bowl, mash banana and stir in yogurt mixture and vanilla extract. Set aside.
Combine dry ingredients, adding the baking powder and soda last.
Heat a large nonstick pan over medium heat and coat lightly with butter or oil.
Slowly pour wet mixture into the dry and stir until just combined. Scoop spoonfuls, about 1/4 cup, of the pancake batter onto the pan and cook. Flip when bubbles form and pop (they are ready to flip when the bubbles pop!). Cook on the other side until lightly golden brown and crispy around the rim.
Transfer to a plate and serve with maple syrup, peanut butter, fruit, etc. Get creative! Store leftovers in an airtight container in the freezer for about 1 month or in the fridge for a week. Enjoy!
