Banana Oat-Walnut Pancakes
It’s usually pretty tough to do baking that is GF. But I was able to alter a recipe that gave me enough pancakes to save in portions (about 24 for breakfast. Obviously this one is not spicy, but it is nonetheless tasty for sure!
Banana Oat-Walnut Pancakes
2 cups (480 g) certified GF oatmeal
2 cups (480 g) GF all purpose flour
1/2 cup (120 g) brown sugar
1 tbsp (15 g) baking powder
1 tsp (5 g) baking soda
1 tsp (5 g) xanthan gum
1 tsp (5 g) ground cinnamon
1 1/2 cup (360 g) plain yogurt
1 1/2 cup (375 ml) skim milk
4 eggs
1 tbsp (15 ml) vanilla extract
6 ripe bananas, mashed
1/2 cup (125 g) butter, melted
1/2 cup (120 g) walnuts
- Mix all the wet ingredients using a stand mixer. Start with the mashed bananas, then follow with the yogurt and the rest.
- Add in the flour and all the other dry ingredients except for the chocolate chips.
- Don’t put your griddle much higher than 300 degrees F. Use a quarter cup measure for each pancake – add the chocolate chips in about half of the pancakes. The pancakes need to be set very well before flipping otherwise they will tear.
Ingredient Notes-
Bob’s Red Mill GF All Purpose Flour is what I used to use, hence the need for xanthan gum. Remember to check the ingredients for gluten – you’ll probably have to get the oatmeal, walnuts and xanthan gum at a specialty grocery store.
I now use the Sobey’s generic brand of GF flour, which already has xantham gum included.