This is my go-to pancake recipe! No flour, no gluten super healthy!
- 1 cup old-fashioned rolled oats (gluten-free & organic)
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon fine salt
- 1/4 teaspoon freshly ground nutmeg
- 2 ripe bananas
- 3 large eggs, lightly beaten
- 2 teaspoons honey
- 1 teaspoon vanilla extract
- 1 cup blueberries
- 1/2 cup toasted coconut flakes, optional
- Warm maple syrup
- Sliced banana
Preheat the oven to 200 degrees F.
Add the oats to a food processor and process until they resemble coarse flour. Add the baking soda, cinnamon, salt, and nutmeg. Pulse a few more time to mix together.
Mash the bananas in a large bowl until smooth. Add in the eggs and mix well, then add the honey and vanilla and stir. Add the dry mixture to the wet and fold with a rubber spatula until batter forms.
Put a griddle on medium heat. Drop 1/4 cup of the batter per pancake onto the griddle. Cook the
pancakes on each side until golden brown, 2 to 3 minutes per side. Transfer to the warm oven and continue with the remaining batter.
To make the berries, set a dry saute pan over high heat. Add the blueberries and swirl the pan to avoid sticking. Heat until the berries are just starting to change to a deep purple color and beginning to blister and open.
Pour the berries over the pancakes and sprinkle with the coconut if using. Drizzle with the syrup. Serve immediately.