One of our favorite Sunday morning traditions is a big pancake breakfast. I like to rotate our grains so that we aren’t always eating wheat and these pancakes use oats as the base. I throw everything in the Vitamix (including the oatmeal), blend and we’re good to go!
Gluten Free Oatmeal Banana Pancakes
Makes about 12-15 pancakes depending on desired size.
Heat electric griddle to 300 degrees.
Add to blender and blend on high 30 seconds or until oats are thoroughly ground:
2 cups oatmeal or oat flour
1.5 cups buttermilk (if you don’t have buttermilk, add a table spoon of white vinegar to the milk and let sit for 5-10 minutes; works great with regular milk, too!)
1/2 tsp baking soda
1/2 tsp salt (or to taste)
2 large eggs
6 Tablespoons butter, melted
2 Tablespoons honey
1 Tablespoon vanilla extract
2 very ripe bananas (the spotted ones are best!)
Blend thoroughly and scrape down sides. If you have time, let the batter sit for 10 minutes – it will thicken as it sits and create a fluffier pancake. However, it’s fine to use it right away, the first batch will just have a slightly flatter appearance.
After pouring batter onto griddle (we do ours about 6 inches in diameter), sprinkle toasted pecans or blueberries and allow to cook 2-3 minutes or until nicely browned; flip and continue cooking until browned.
2/3 C. toasted pecans
Fresh or frozen blueberries