Banana Oat Pancakes

Makes 11 pancakes | Serves about 3

Ingredients

• 2 cups oat flour
• ¼ cup potato starch
• 2 tbsp tapioca starch
• ¾ cup coconut sugar or maple sugar 
• 3 tsp baking powder
• 2 tsp cinnamon
• 1 tsp vanilla bean powder or vanilla extract
• 2 ripe bananas
• ½ cup full-fat coconut milk 
• Juice of ½ lemon

Coconut Fruit Maple Syrup (optional) 

• Fruit of choice (like strawberries, wild blueberries, or mixed berries)
• Maple syrup
• 2–3 Tbsp coconut milk

Instructions

1. In a large bowl, mix the oat flour, potato starch, tapioca starch, coconut sugar, baking powder, cinnamon, and vanilla bean powder. 
2. In a blender, combine the bananas, coconut milk, lemon juice and blend until smooth. 
3. Pour the wet mixture into the dry ingredients and mix well until combined. 
4. Preheat a nonstick pan over medium-low heat for 3-5 minutes. 
5. Scoop ¼ cup of the batter onto the pan and gently spread it in circular motions to shape into even round pancakes.
6. Cook for 2–3 minutes, until bubbles form. Flip and cook for another 30–60 seconds, until golden.
7. (Optional) In a small pan, combine the maple syrup, a splash of coconut milk, and your fruit of choice. Heat for about 10 minutes, it’s fully reduced to a thick syrup. Pour over the pancakes while still hot and enjoy!

Notes

• Using lower-fat milks like almond milk instead of full-fat coconut milk can make the pancakes stick. The fat in coconut milk keeps them from sticking, so if you swap it, you can try reducing the liquid, and aim for a thicker batter to prevent this. They may or may not still stick since I haven’t tested it. If so, add more potato starch.