Gluten and Dairy-Free Coconut Banana Pancakes
Slightly adapted from In the Small Kitchen: 100 Recipes from Our Year of Cooking in the Real World
Servings: 0
Ingredients
- * 1 cup oat flour these can be purchased from Bob's Red Mill , or you can pulverize organic rolled oats in a blender until finely ground; make sure to use certified gluten-free oats if you have celiac disease
- * 2 teaspoons baking powder
- * 1/2 teaspoon ground cinnamon
- * 1/4 teaspoon fine sea salt
- * 1 very ripe banana
- * 1 tablespoon plus 1 teaspoon raw cane sugar or muscovado sugar
- * 1 large egg preferably organic and free-range
- * 3/4 cup coconut milk I use organic, whole coconut milk
- *1 tablespoon organic coconut oil plus more for cooking the pancakes
- * Butter for serving
- * Maple syrup for serving
- * sliced banana for garnish-optional
Instructions
- 1. Mix oat flour with baking powder, cinnamon, and salt in a small bowl.
- 2. In another bowl, mash the banana with the brown sugar. Add egg, coconut milk and 1 tablespoon of the oil.
- 3. Fold flour mixture into banana mixture. Stir to combine (don't overmix).
- 4. Heat a cast-iron or other heavy skillet over medium heat. Brush lightly with the coconut oil (or cook the pancakes in butter). Phoebe and Cara recommend making a test pancake to see if the temperature of the skillet is correct. Clearly I should have followed their directions, as my pancakes got slightly burned from me overheating the pan. Make sure to lower the heat of the pan if the pancake(s) brown too quickly (on the other hand, if your pancake(s) don't flip easily, then your pan isn't hot enough).
- 5. Cook pancakes for 3-4 minutes on each side, until brown and cooked through. Top with butter, if you like, as well as sliced banana and maple syrup.