I love using my extra time on the weekends to make some fun meals that are just a bit too much work during the week.
Pancakes are a go-to for me because who has the time to stand over a hot stove flipping pancakes on a weekday? 🥞
These are no-guilt, gluten-free, dairy-free, and mostly naturally sweetened with banana (just a little honey). A perfect Saturday or Sunday brunch!
Just make sure you find certified gluten-free oats if you’re sensitive to gluten 😊
Recipe makes 1-2 servings (4 ~4-inch pancakes)
- 1 large (120g) banana, ripe
- 1 tbsp honey
- 1 egg
- ½ tsp vanilla extract
- 1 cup (80g) rolled oats
- ¼ tsp baking soda
- ¼ tsp salt
- Ghee or coconut oil
- Banana, sliced
- Walnuts, toasted
- Maple syrup
- Mash banana in a bowl until smooth. Add honey, egg, and vanilla extract.
- In your mixer, combine the oats, baking soda, and salt. Blend until the oats are a flour consistency.
- Add the dry ingredients to the wet ingredients and mix until combined.
- Heat a non-stick pan on low-med heat and add some ghee or coconut oil. Scoop about ¼ cup of batter onto the pan (a muffin scoop works wonderfully if you have one!). The batter is thicker, which makes the pancakes hold up really well, but you may need to use a spoon to flatten the batter out to about a 4″ wide pancake in the pan.
- Cover and let cook for about a minute or until the bottom is cooked through. Gently loosen the edges and flip. Let cook again for 30-60 seconds. Repeat with the remainder of the batter.
- Serve topped with toasted walnuts, sliced banana, and maple syrup. Enjoy!