This
morning Stella and I had pancakes after the boys left for school. We sat
at the counter with a homemade snow globe between us. I would shake the
snow globe in between bites of pancakes and we would watch the silver snow
float around the tree and finely settle on the bottom and then I would shake it
again. Lazy mornings with Stella, banana oat pancakes and snow globes are
things to be grateful for.
Banana Oat Pancakes
3 small bananas, mashed
2 tablespoons coconut oil, melted
1 tablespoon fresh lemon juice
1 tablespoon pure maple syrup or honey
2 eggs, room temperature
1 cup oat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon fresh ground nutmeg
In a small bowl, stir together the mashed bananas, coconut oil,
lemon juice and maple syrup. Beat in the eggs. In a medium bowl,
whisk together the oat flour, baking soda, salt and spices. Form a well
in the center of the dry ingredients and pour in the wet ingredients.
With a wooden spoon, stir until the dry ingredients are just moistened. Let the
batter sit for 10 minutes (I forgot to do this).
Heat a heavy cast iron skillet or nonstick griddle over
medium-low heat. Lightly oil surface of pan or griddle with cooking spray.
Once the surface is hot, pour batter (about 1/4 cup) onto the pan. Let
pancakes cook for 3 to 4 minutes, until bubbles begin to form around the edges
of the pancake.
When the pancake is just beginning to set, flip it with a
spatula and cook for an additional 90 seconds or until golden brown.
Serve pancakes immediately with sliced bananas, toasted unsweetened coconut and
a little maple syrup.
*To make oat flour out of old-fashioned oats, pour one cup into
a food processor and process until it is ground into flour.
Recipe slightly adapted from cookiesandkate.com
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