These would make the ultimate lazy weekend breakfast. Or you can make the batter ahead of time to quickly make pancakes throughout the week. Alternatively, you can make a batch, freeze them, then pop a few in the toaster before you head off to work. They are not only absolutely satisfying but are also:
Wholesome + Nutritious
Simple to make
and pretty much perfect
And don’t forgetIf you try this recipe, let us know! Leave a comment and be sure to tag a photo #wellnessbymod on Instagram so we can see your tower of pancakes.
- 2 cups gluten-free oat flour
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 cup almond flour (not almond meal, OR sub more gluten-free blend)
- 1 1/2 Tbsp baking powder
- 1 tsp sea salt
- 1 1/2 tsp ground cinnamon
- 2 medium ripe bananas (the riper the better)
- 3 Tbsp melted coconut oil* (plus more for cooking)
- 1 1/2 Tbsp vanilla extract
- 2 1/4 cups non-dairy milk (I used plain unsweetened almond milk)
FOR SERVING optional
- Nut butter
- Large flake or desiccated coconut
- Sliced bananas
- To a large bowl, add oat flour, gluten-free flour, almond flour, baking powder, salt and cinnamon. Whisk to combine and set aside.
- To a separate mixing bowl, add bananas and mash. Then add melted coconut oil, vanilla extract and non-dairy milk and whisk to combine. If the coconut oil hardens or clumps, it’s not a big deal. You can microwave (for 45 seconds – 1 minute) to remelt – otherwise proceed.
- Add the wet ingredients to the dry ingredients and gently fold everything together. It should be thick but pourable/scoopable.
- Heat a large nonstick skillet over medium heat. Carefully rub skillet with coconut oil or vegan butter.
- Once hot, spoon 1/4 – 1/3 cup of the batter onto skillet. Cook until surface of pancakes have some bubbles and the edges appear dry (~2 minutes). Carefully flip pancakes and cook until browned on the underside (~2 minutes more).
- Transfer cooked pancakes to a baking sheet or plate and keep warm in a 200-degree F (94 C) oven. Continue cooking until all batter is used up – about 14-16 pancakes (as original recipe is written).
*If you can’t tolerate oats, you can try subbing a blend of gluten-free flour and almond flour, but I haven’t tested it that way and can’t guarantee the results.
*If nut-free, sub the almond milk for rice or light coconut milk. And sub the almond flour for additional gluten-free flour blend.
*If oil-free, try subbing with applesauce or 1 Tbsp nut butter.