Print This Recipe

Print
Banana-Oat Pancakes

Banana-Oat Pancakes

Whole Living, January/February January/February 2013 http://www.marthastewart.com/216571/banana-oat-pancakes
5
Rated
100100(21)21
  • Yield Serves 2

Ingredients

    • 1/2 mashed banana
    • 1/2 cup unsweetened almond milk
    • 3 Tbsp flaxmeal
    • 4 tsp coconut oil, divided
    • 1/2 cup oat flour
    • 1/2 cup unsweetened shredded coconut
    • 1/4 cup orange juice
    • 1/2 tsp baking powder
    • 1/2 tsp ground cinnamon
    • Pinch coarse salt
    • Orange segments for serving
    • Honey for serving

Directions

  1. In a bowl, combine banana, almond milk, flaxmeal, and 2 tsp oil and let stand until thick, about 10 minutes.
  2. Whisk in oat flour, coconut, orange juice, baking powder, cinnamon, and a pinch salt. (Batter will be thick.)
  3. Heat 2 tsp oil in a cast-iron skillet over medium heat. Working in batches, spoon in 1/4 cup batter and flatten into 3-inch rounds with a spatula. Cook until golden, flipping once, about 6 minutes per side. Serve with orange segments and honey.

Cook's Note

Refrigerate pancakes in an airtight container up to three days.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.