It’s PANCAKE TIME. *Breaks out dance moves*
As much as I did enjoy these pancakes we are actually dancing because Pakistan had a glorious first session against England today. Only 13 sessions left. Who doesn’t love test cricket?
Back to food: so oldest of sisters, I have tried time and time again to make oat pancakes that all Fizzles approve of, and been unsuccessful every time. Poor brother has suffered through many of these attempts and I’ve decided it’s not worth the struggle. Instead, I found another way!
My two main problems with my oat pancakes were a) taste – which I tried to combat with honey but eventually it gets a bit ridiculous – and b) texture – which explains why you included white flour in your recipe, I didn’t do that and it never really worked that well.
But here are pancakes that taste wonderful and remain wheat-free. The not-so-secret secret is Bananas: aka our tropical BFF.
This recipe on Cookie + Kate required zero modifications but I will grace you with my commentary regardless.
- Mash 3 bananas. I imagine this is quite a crucial step so mash away.
- Mix in 2 tbs coconut oil, or butter for all you cold-weather-so-my-coconut-oil-is-solid folks
- Add lemon juice, ½ tbs if it’s the concentrated stuff
- If you want it sweet add honey, with just 1 tbs these were good enough to eat by themselves.
- Beat in 2 eggs.
- Mix the dry ingredients: 1 cup oat flour (try not to drop the entire cup on the floor. It really isn’t a good idea), ½ tsp baking soda, ½ tsp salt, cinnamon and nutmeg.
- Mix it all together and leave it be for 10 minutes. Don’t ask why just follow the instructions ok.
- Add milk or water as needed. I put about ¼ cup of water.
- Now make your pancakes.
These turn out beautifully fluffy without falling apart when you flip them.
Pakistan have since dropped a catch (again) and gotten a wicket off one of Wahab Riaz’s six no balls. So I suppose I should start planning tomorrow’s recovery food. Just in case.