I must admit that I was pretty excited when I heard that Shrove Tuesday was coming up! Not familiar with this holiday? It’s otherwise known as National Pancake Day. AKA the day you can get free pancakes at iHop and Denny’s. Unfortunately for me and others who cannot eat gluten, going out for pancakes is a rare treat. At home, however, it is not so rare and can still be delicious!
Pancakes have always been one of my favorite things to not only eat, but make as well. If I would have had my way when I was a kid, I definitely would have had them every morning for breakfast! I must admit before going gluten free, I relied heavily on boxed pancake mixes because they were tasty and easy to whip up. Yes, I can still find gluten free mixes out there, but they are quite expensive and not really worth their price tag in my opinion. I’ve experimented with many different kinds of pancake recipes and have come up with a few winning combinations, but this one is definitely one of my favorites!
Banana Bread Pancakes
- • 1 c oat flour (freshly ground using gluten free oats)
- 1t baking powder
- 1/4 c rolled oats
- 1/4c ground flax
- 2 bananas, mashed
- 1/2 c unsweetened vanilla almond milk
- 2 eggs
- 1. Mix together all the dry ingredients in a large bowl.
- In a smaller bowl, mash the banana and then add that, the milk, eggs and vanilla to the dry ingredients.
- Stir everything together, let rest for about 5 minutes, and then cook on a preheated griddle until golden brown.
This recipe is perfect topped with a little peanut butter and maple syrup. You could even add in some chocolate chips to the batter to make them even more special :). These will be delicious no matter when you make them, whether you enjoy these over the weekend, or make them on National Pancake Day. Enjoy!