This recipe is pretty cool for a ton of people out there who are gluten sensitive. Doesn’t contain any flour. Just a raw base combination of oats, coconut milk and banana, couldn’t get better than that.
With added banana, the oatcakes may seem to come out a little soft and mushy. What helped me with that is letting them set and rest for a few minutes before serving. It helped the oatcakes firm up.
You can add whatever you want to the oatcakes once finished. If you don’t like blueberries, use strawberries. It’s your oatcakes and don’t you forget that. I chose to use blueberries, pecans, and topped it with almond butter. But again, the choice is yours.
- 2 Cups Oats
- 1 Ripe Banana
- 1 Can of Coconut Milk
- 1 Tbsp Cinnamon
- 2 Tbsp Pure Maple Syrup
- 1 Tsp Baking Powder
- Dash of Salt
- In a food processor, blend oats until they turn into a flour like texture.
- Add in coconut milk, ripe banana, baking powder, salt, cinnamon, and maple syrup. Pulse until all combined and smooth.
- Grease griddle and set to medium. I use a 1/4 measuring cup to measure my pancakes and lay them on the griddle.
- Cook pancakes until bubbles form in the middle. Add crushed pecans and blueberries.
- Flip and cook other side until brown.
- Set and let rest.
- Garnish and serve with your preferred toppings.
- Clean up after yourself.
Song: Honey Buns Interlude – Dom Kennedy