Thursday, October 20, 2011

Oaty Banana Walnut Pancakes

I have been wanting to experiment with different types of flours for a while now. Although I love my whole wheat pastry flour, my eyes kept drifting to all the other options while strolling down the baking asile at Whole Foods. There's quinoa flour, spelt flour, garbanzo flour, barley flour, and oat flour (to name a few!). Last week I finally bought a small package of oat flour and was determined to use it. I also happened to have some over-ripe bananas sitting on my counter and a brand new container of Oat Milk that I have had my eyes on as well. I couldn't think of a better way to use my oat flour than with my toddler's favorite breakfast: Pancakes!

What's the deal with oat flour & oat milk? Oat flour is simply made from ground oats. It is gluten free for those with allergies or simply want to avoid gluten, and is a great source of protein and fiber. Oat milk has more calories and protein than my standard almond milk that I tend to use for pancakes. It doesn't have quite as much calcium as the almond milk I buy, but I thought it would be a perfect addition to my oat flour!

Ingredients
1 cup oat flour
1 1/2 tsp baking powder
1/2 tsp cinnamon
dash salt
1 medium sized over-ripe banana, mashed
3/4 cup oat milk
1 TB grade B maple syrup
1/2 tsp vanilla extract
water (if needed to thin out batter)

Directions
Combine oat flour, baking powder, cinnamon and salt in a medium sized mixing bowl. Form a well in the center and add your banana, oat milk, maple syrup and vanilla. Whisk or stir to combine until smooth (some lumps are okay). If batter seems too thick, add a little water until desired consistency is reached.

Preheat a pan over medium heat for at least 2 minutes. Melt 1 tsp of vegan butter (Earth Balance) or spray with cooking spray. Add 1/4 cup of batter per pancake. Cook for 3-4 minutes on one side, flip and cook an additional 2.

They were delicious and Kaden ate 3! Score for Mommy!

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