Gluten-free | Vegan
Sometimes I wake up and while I want to default to a healthy smoothie or bowl of (insert healthy breakfast bowl dish here)… sometimes, honestly, only a heaping plate of flapjacks will do the trick. I think you know what I’m talking about. Since I had an excess of brown-spotted bananas (when don’t I?!)… and I was foregoing a smoothie, banana flapjacks made a lot of sense! Using oat flour and almond milk, the batter is practically a smoothie in itself, don’t believe me? Go ahead and lick it why don’t you. I get double points for that.
A blender will do, minimum dish washing required here. I also can’t say enough about how much I love my coconut oil spray… I sometimes wonder why I don’t use it as hairspray. That was my long winded way of saying, you can leave out the butter and use coconut oil. Also – there are no eggs in these, the banana takes care of that for you. They’re sweet, have a nice balance of fluffy and dense going on, and get the job done. Adding blackberries gives it a nice tang! Get out your griddle/cast-iron/flattest pan you own and have fun with these guilt-free goodies.
makes approx. 6
- 1 ripe banana (chopped)
- 1/2 cup oat flour (gluten-free)
- 1 tsp baking powder
- 1/2 cup almond milk (my fave)
- pinch of salt
- (1 tsp or spritz of coconut oil for the pan)
Toppings pictured: blackberries, maple syrup, flax seed, coconut flakes
- Blend all ingredients together until you have a smooth batter.
- Heat oil on a non-stick skillet/griddle/cast-iron, etc. over medium heat.
- Spoon batter onto your skillet (I like to use a ladle) into small circles, once you see bubbles arise towards the middle of the flapjack and the bottoms are lightly browned, flip over using a spatula (a couple of minutes on each side).
- Serve with toppings and enjoy!