NIGHT BEFORE (combine)
1 1/4 cups
( or vanilla soymilk, reg milk works too!)
gluten free rolled oats
( Bob's Red Mill makes gluten free oats)
DRY MIX (Opt Make Ahead)
brown rice flour
garfava bean flour
ripe mashed banana
( ~1 medium banana)
( or 1 whole egg and 1 egg white)
- The night before, mix milk and oats and let sit in fridge overnight (if you don't do this, it is okay, just do it first thing, before you start the rest of the recipe and the oats will just not be as soft).
- Heat an 8-inch or smaller non-stick skillet just slightly under medium-low heat. (Using a small skillet where the batter runs to the edge will create perfectly round pancakes every time).
- In a medium sized bowl, combine dry ingredients and mix well with a wire whisk (Make Ahead: Mix these ingredients ahead of time in plastic baggies and store in pantry, fridge or freezer).
- In a small bowl, mash the ripe banana with a fork for at least 1 minute so there are no clumps and it becomes shiny and almost soupy (if you want to taste it, mash it less).
- Add the banana, eggs, vanilla extract and milk/oats mixture to the dry mix.
- Mix thoroughly with a whisk or fork, scraping the bottom of the bowl, for at least 1 minute or until fully combined.
- Be sure your skillet has fully preheated.
- Pour about a 1/2 cup of the batter into the dry pan (no oil/butter necessary). Set a timer for 3 minutes, then flip and cook another 3 minutes on the other side (if your first pancake does not flip easily after 3 minutes, leave it on for another minute - if the next one does the same thing, you may need to raise the heat a bit).
- Repeat until done.
- Makes about 6 pancakes. Surprisingly a single pancake is filling enough for most people.
- Serve warm with a bowl of Cool Whip or vanilla yogurt for dipping, or try pouring hot soymilk over them instead. Store leftovers in the refrigerator for up to a week and reheat in the microwave for ~30 seconds per pancake.