Banana Oat Pancakes

 

I am trying to encourage my reluctant baby to start consuming pieces of finger foods.  He is NOT overly ecstatic about textured things thus far, but I am ready to have more variety on his plate.  In this attempt, I went looking for some very basic pancakes with minimal ingredients, and these adapted from The Whole Life Nutrition Cookbook fit the bill (can you tell I LOVE this cookbook!).  Simple and delicious.  If you prefer another fruit or vegetable instead of banana, that should work well too,  I might try winter squash next time, or pureed apples.

LUNCHBOX TIP:  Make extras of these for a special peanut butter and jelly sandwich with pancake bread!!  Kids love novel things and are sure to be enjoy the novelty of pancakes as bread!

BUSY MORNING TIP:  Make a double batch of these and freeze the extras for toaster pancakes (or microwave!). I like to make a few extras every time I make pancakes for this purpose!

Serves 2-3

1 cup rolled oats, or oat flour (see directions)
2 tablespoons ground chia seeds or flax meal
1 teaspoon baking powder (my local store had bulk made with potato starch rather than corn: in the bulk section!)
1/2 teaspoon baking soda
1 cup vanilla hemp milk (or other)
2 tablespoons melted coconut oil, or canola
1 tablespoon maple syrup,honey, or agave
1 banana, smooshed
Optional add in's: berries,  grated coconut, finely diced apples, diced bananas, mini chocolate chips

In a mixing bowl, mash the banana lightly.  Add in the remaining wet ingredients, mixing well (I used an immersion blender, but this is not necessary).
If using rolled oats, grind them in a coffee/spice mill until a flour-like consistency is reached.  Whisk the oat flour in with the the rest of the dry ingredients and add to the banana mixture.
  Add more milk to thin as necessary.  In a preheated stainless steel pan (I prefer this to get a crispy pancake exterior), add some coconut oil to grease.  Decide which size of pancakes you'd like to make, and pour.  When bubbles appear, it is time to flip!

This Recipe was shared on Gluten Free Wednesdays,