Tuesday, April 17, 2012

Banana Oat Pancakes

Lately, I must admit I have been a huge fan of crepes- they are light and delicate and lend themselves to infinite possibilities when it comes to fillings.

However, there is something about pancakes that is comforting and nourishing and dare I say, even nostalgic. One of my earliest childhood food memories is of my Mom actually allowing us to have pancakes for dinner! It was indeed a highlight that all of us enjoyed. My Dad is still a great pancake maker and nobody can beat his pancakes especially when we have a huge crowd! Sadly, Dad's recipe is not GF so, I have devised one here that will get the test at the next family breakfast gathering.

Below is my gluten-free spin on this age old breakfast classic. Please feel free to tweak to your own interpretation as far as the spices and toppings go- I used both cinnamon and nutmeg but you might like to add vanilla or use blueberry compote as a topping. There is yogurt in the batter, but you might want to add a dollop on top. Whatever you do, I think you will really enjoy these!

Banana Oat Pancakes


1 1/4 cups oats ( I used Bob's Red Mill gluten-free)
1/2 buckwheat flour
1 tsp baking soda
1/2 tsp sea salt
1 tsp sugar, honey or agave
1 cup yogurt ( I used goat milk yogurt)
1 cup milk ( almond, coconut, etc can be substituted)
2 eggs lightly beaten
dash of cinnamon
dash of nutmeg
sliced banana and a handful of toasted walnuts for topping
Maple or Agave syrup for finishing


1. Place the rolled oats in a food processor and pulse until you get a shaggy flour. Mix oat flour with the rest of the dry ingredients in a bowl. Mix wet ingredients in a separate bowl. Combine and stir until incorporated.
2. Let batter sit in the refrigerator for 30 minutes. This helps to get them to rise high and light.
3. Cook on a griddle until browned on both sides.
4. Serve with topped with bananas and walnuts and a drizzle of maple syrup or agave syrup.