Gluten-free Banana Oat Pancakes

For a hot breakfast any day of the week, here’s a simple pancake recipe that comes together almost as quickly as your morning smoothie! Photo by Amy Robb.

Makes 6-8 pancakes

Ingredients

2 medium bananas

2 whole eggs

1/2 cup gluten-free rolled oats*

1/2 teaspoon baking powder

2 pinches salt

Instructions

In a blender container or with a stick blender, blend all ingredients together until smooth. Allow to stand 10 minutes to thicken slightly before cooking. Heat skillet on medium-low. Coat lightly with pan spray or cooking oil (I like to use coconut oil for the flavor). Drop batter onto preheated skillet in 2-tablespoon portions. When surface begins to bubble and set, flip and finish cooking. These brown and cook quickly due to the natural sugar content of bananas, so keep a close eye on them! Serve with real maple syrup or your favorite pancake topping.

*Always look for certified gluten-free oats to be sure they are not cross-contaminated with wheat.