It’s sleeting here and I used all the eggs from our chickens to make that last batch of chewy ginger molasses cookies (Gimme Some Oven). I don’t feel like having oatmeal for breakfast today and clearly we can’t have egg on toast, so more often than not I’ll opt for pancakes. I like to switch up the flavors. Today, I’m making Banana Pancakes. Cue the Jack Johnson.
1 Mashed Banana
1 & 1/4 cup Water
2 Tbs Chia Seeds
1/4 cup Old Fashioned Rolled Oats
3 Tbs Sunflower Oil or melted Coconut Oil
1 & 1/4 cup AP Flour*
3 & 1/2 Tbs Baking Powder
1/2 tsp Salt
1/4 cup Sugar
Optional Add - ins
Spices such as Cinnamon(1/2 tsp), Anise(a pinch) and Ginger(1/4 tsp)
Mash a ripe (preferable) banana with a fork. The more ripe it is, the less sugar you will need to add. Add the chia seeds, water and oats. Stir. Whisk in the oil. While that sits for a few minutes the chia seeds will expand and the oats will soften. In a seperate bowl, it’s time to whisk the remaining (dry) ingredients & spices if using. Add the wet mixture to the dry and combine using a whisk. Turn the burner slightly above medium heat and melt butter or coconut oil. Using a large cookie scoop or 1/3 measuring cup add your pancake batter to the pan. Flip once bubbles begin to appear and pop. Pancakes should be fluffy and lightly browned. Top with honey or maple syrup and enjoy!
*I used King Arthur’s Gluten Free All Purpose Flour and have also used Bob’s Red Mill Gluten Free Flour with success.