I found this wonderful recipe on COOKIE+kate, it was adapted from King Arthur Flour Whole Grain Baking. Both my husband and I loved them. Served with “peanutbutter cream”, sugar-free jams and nuts.
3 small ripe bananas, mashed
2 tablespoons coconut oil or butter, melted
1 tablespoon lemon juice (about 1 small lemon, juiced)
1 teaspoon honey (this could easily be dropped or use agave instead)
1 cup gluten free oat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
The oat flour I made by food processing 1 cup of gluten free oats. Mix the dry ingredients in one bowl. Mash the bananas and mix inn the wet ingredients. Add the wet ingredients to the dry and mix carefully. Let sit for 10 minutes. Fry them in a pan for a couple of minutes each side, approx 1/4 cup for each pancake.
- Peanutbutter cream
3 tbsp peanutbutter
2 tbsp dairy free milk