Have you tried these pancakes yet? Dairy free, sugar free, gluten-free.
I learned how to make these in Belize. The original recipe is just egg & banana but I didn’t find it filling enough and I wanted a bit more substance. I am gluten-intolerant but can still handle rolled oats. If you can’t eat rolled oats then simply omit them. The pancake will still hold together.
The key to cooking pancakes is low heat, patience and butter. Don’t use oil to cook them in, unless it’s pure coconut oil. Regular oil makes pancakes taste odd, so use only butter. Once they bubble on top they’re ready to flip. Cook another minute or two, depending on the heat of your element.
A little tweaking from the original recipe, but still Healthy, Filling, Delicious!!
Banana Oatmeal Pancake
- 1 Ripe banana
- 1 Large egg, beaten
- 1/8 Tsp Ground Cinnamon
- Pinch sea salt
- 2 Tbsp Quick rolled oats
- Add dab of butter to frying pan and on low heat spoon out 1/8 cup batter. When pancake bubbles on top, about 5 min, flip cook additional 1 minute
- Top with maple syrup, agave nectar or honey