Pancakes and me have a love/hate relationship. Don’t get me wrong. I love eating them, but trying to find the right recipe proved to be challenging. Oh and major tip: Get yourself a good, non stick fry pan. I definitely need to invest in a new one because there is nothing worse than having your pancakes stick to the pan. I have two favourite pancake batter recipes now and I won’t be trying anything new for a while yet. As the saying goes; “Don’t change what doesn’t need fixing” Or something like that anyways!
I usually wiz this recipe up in the nutribullet. It’s quick and simple. I add all the ingredients into it, check it and see what the consistency looks like and if it’s too runny I just add about a couple pinches of more oats. If it’s too running it sticks to the pan easier and it’s just harder to work with.
I like to heat the pan up to a higher level to get it nice and hot as I put my first pancake in. I like to measure them out with 1/4 cup because that’s the size I like them to be and it’s consistent. Once the pans quite hot I will then turn it down to just below a medium heat and cook it for about 4-5 minutes on one side, flip and cook for another 2 minutes on the other side.
For the batter you literally only need 3 ingredients! It’s ridiculous how simple it is:
- 1 ripe banana
- 1/2 cup of gluten free oats
- 1/2 cup of almond milk
And voila! Add whatever toppings/syrup you like on your pancakes. I use an organic, refined sugar free maple syrup. These are seriously so yummy and banana’y. I love them, they’re my serious go to. I will also share my other go to pancake recipe in another post soon…