If you've been following me at all, you'll probably have guessed that I LOVE pancakes! When I became gluten free, I was gutted that I couldn't eat them any more. I'm not someone who just has pancakes on shrove Tuesday, I have them weekly!
So I set about trying to find a recipe that was gluten free and didn't feel like paper in the mouth! What's more, these are packed with slow release carbohydrate (flour), protein (eggs and optional protein powder), vitamins/minerals (bananas) and antioxidants (cacao powder). This is yet another adaptation of that same recipe - this time with chocolate flavour... yum! If you are coeliac then you'll need to use gluten free oats, other wise, normal oats will be just fine. These versions aren't too sweet, you can sweeten them with some maple syrup. However, if you want to sweeten the batter, just add a tablespoon of syrup to the batter.
1 and 1/2 cups of oat flour (I use a nutribullet to make my own)
2 medium bananas (+ one for on top)
1/2 to 1 cup water
1 to 2 tbspn raw cacao powder
1 tbspn protein powder (optional)
Coconut oil (for greasing the pan)
Place the flour, eggs, banana, cacao powder (protein powder if using) and 1/2 cup of water in a blender and blend until smooth. The consistency should be pourable but not runny.
Grease a frying pan with coconut oil and place on low to medium heat. Pour the mixture into three separate small pancakes and slowly cook. When you can easily push a spatula underneath them, flip over and cook the other side. It's important to cook these fairly slowly so that the they cook through without burning.
When ready, serve with your toppings of choice. My favourite is banana, blueberries and maple syrup...
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