With gluten-free oat flour!
2 cups Gluten-free oat flour
1 cup Gluten-free rolled oats
1 tbsp Baking soda
1/2 tsp Sea salt
2 cups Goat or sheep milk yogurt
4 Large eggs
2 tsp Pure vanilla extract
2 tbsp Coconut oil, melted + more for greasing
Sliced fresh berries, to serve (optional)
Date syrup, warmed, to serve (optional)
In a large bowl, mash the banana, then add the oat flour, oats, baking soda, and salt and stir to combine. In a medium bowl, whisk the yogurt, eggs, vanilla, and the 2 tablespoons coconut oil until smooth. Add the egg mixture to the flour mixture and gently mix until just combined.
Heat a griddle or nonstick saute pan over medium heat and grease with 2 teaspoons coconut oil. Pour 1/4 cup batter onto the pan (try to pour in one spot for the most circular result) for each pancake, filling the pan with as many as you can while making sure to leave an inch between each so they have room to spread without touching. Cook until golden brown on one side and bubbles begin to form on the top, 2 to 3 minutes. Flip and cook until golden brown on the other side, another 2 minutes.
Remove the cooked pancakes and serve topped with fresh fruit and warm date syrup if using. Continue working through the batter to make all the pancakes, greasing with additional coconut oil as necessary. If you’re cooking for a crowd, you can keep previous batches warm on a sheet pan in a 200 degree F oven as you work through the batter, up to 20 minutes but no longer or they risk drying out.
This wonderful recipe comes from Daphne's new cookbook "Eat Your Heart Out: All-Fun, No-Fuss Food to Celebrate Eating." These pure pancakes begin with gluten-free oat flour and mixed with yogurt and mashed banana. Daphne suggests topping them with fresh berries and date syrup for a delightful weekend breakfast for the whole family!
Pro Tip: If you want to make your own oat flour, simply add the gluten free rolled oats to a high-speed blender and pulverize until a fine powder forms. Voila!