Banana pancakes with oat flour are naturally gluten-free, lactose-free, and sugar-free, sweetened only with banana puree. A tablespoon is used for the ingredient quantities, and both the batter and already cooked pancakes can be prepared the day before. These banana pancakes have a very soft and moist texture that makes them delicious. Do you like pancakes? You’ll find quite a few, my favorites are the pumpkin and chocolate and thebaked apple ones.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 10 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, Spring, Summer
Ingredients
- 1 egg
- 1 banana (ripe)
- 4 tablespoons coconut milk (canned, gluten-free)
- 10 tablespoons oat flour (gluten-free)
- 1 oz dark chocolate without sugar (gluten-free and lactose-free)
- 1 tablespoon baking powder for desserts (gluten-free)
Tools
- 1 Bowl
- 1 Pan
- 1 Fork
- 1 Tablespoon
Steps
In a bowl, break the egg, beat well for 1 minute and add the coconut milk. Add the flour with the baking powder and mix.
Mash the banana with a fork and add it to the batter along with the chopped dark chocolate. Mix well.
Grease a pan or griddle with a little coconut oil. Wipe with a paper towel and preheat.
Pour a ladle of batter to form a pancake. Continue with the remaining batter.
Cook for 2 minutes per side. Serve either cold or hot.
WARNING: consult the Celiac Association’s guide and carefully read the ingredients to ensure they are free from gluten contamination.
Tips
They can be stored either already cooked in the fridge in a closed container for 3 days, or the batter can be stored for up to 1 day in the fridge.
FAQ (Questions and Answers)
Can I use another type of flour?
Yes, you can use all-purpose flour or rice flour in the same quantities as oat flour.
