American pancakes are my all-time favourite breakfast when I’m on holiday in the U.S. or for in the weekends at home. After eating these high-carb pancakes I often have a bloated feeling and after an hour my blood sugar level is spiking and makes me feel terribly sluggish.
Once in a while I still indulge myself with these pancakes, but I feel much better after a batch of pancakes when I make them with oats and gives them a delicious different flavour. Bye bloat, hello satisfying feeling!
BANANA OAT PANCAKES. – +/- 12 pancakes
2 cups gluten free oats
1 1/4 cups milk
1 large ripe banana
1 tsp cinnamon
1 tbsp honey
1/4 tsp sea salt
1 tsp pure vanilla extract
2 tsp baking powder
1 large egg
coconut oil or butter
Place all ingredients, except egg and coconut oil in the base of a blender and blend until smooth. Add egg and pulse a few times until egg is fully incorporated. Don’t overmix!
Heat a large saute pan over medium heat and melt a teaspoon or two of coconut oil. When hot, pour or scoop the batter into the pan, using approximately 1/4 cup for each pancake. Brown on both sides (about 2-3 minutes per side) and serve warm.
note: I preferably work with a thicker batter than a runny batter, but if it’s too thick, add a bit of milk to thin.
OPTIONAL TOPPINGS – walnuts, honey and/or (maple) syrup.