August 20, 2018

Thick + Fluffy Oat Pancake Stacks!

INGREDIENTS

1.5 C oats
2 T coconut flour
2 tsp (packed) Aluminum free baking powder
1/2 tsp vanilla
1 tsp cinnamon (optional)
2 medium sized ripe bananas
3 eggs
2-4T water
Add all the ingredients to a good* blender (mine is linked below!) and blend until everything is well combined, for my blender that’s about 1 minute. It’s that easy!
*Depending on the strength of your blender I recommend pre grinding the oats into flour, and/or starting with just the banana and the eggs and blending those before adding the other ingredients. But if you have a good high powered blender you can add everything in.
Once the batter is smooth, add in 2-4 tablespoons of water. You want to add enough so that the batter can be easily scooped, but it’s still thick and too thick to easily pour! The amount of water I add varies because bananas are different sizes, but it will work with 2, 3 or 4T so don’t worry.
Heat a cast iron skillet (linked below!) to a low to medium heat and brush with coconut oil (I use a silicon brush). Don’t heat it too high. These are thicker pancakes and you need them to cook more slowly to cook through, if the pan is hot they will burn on the edge and be batter in the middle!
Every pan is different but cook until you can start to see the edge cooking around the base of the pancake, they begin to rise, and a few bubbles are forming (but they’ll be small cos it’s a thick pancake.) Then flip them over.
Cook until they have risen to be thick and fluffy and there is no liquid batter visible in the centre. Transfer onto a plate to serve, or cool and store for the next day. These store much better as they are thicker and less prone to drying out. I seal them in a stasher bag and then heat them in a skillet briefly then in the oven on a low heat in a cast iron pan sealed with foil.
Enjoy!

SHARE THIS POST

Related Posts

Sticky Sourdough Cinnamon Rolls

Breads, Breakfast ideas, Cakes

We have about 4 breakfasts over here that we rotate without any extra creativity. We always eat it, and we always eat it together before the day starts but it’s a…

Time Saving Pre Prepped Smoothies with KitchenAid!

Breakfast ideas, Paleo, Vegan

This post was created in partnership with KitchenAid, a brand we love! They supplied us with the Artisan® Mini Stand mixer and Food Processor Attachment, but all opinions are fully our own. I’ve…

Breakfast for Breakfast, Lunch and Dinner! (Grain free, gluten free, dairy free option)

Breakfast ideas

This is one of three meals I put together to help people create budget friendly meals! Each one in the series costs less than $3 per serving, and the recipe…

Zucchini Chickpea Fritters

Breads, Breakfast ideas, Vegan

If you’ve never met chickpea flour (garbanzo bean flour) you’re about to fall in love. I hope. If you’re vegan or don’t eat eggs then you are seriously in for…

Easy DIY Oat Milk

Breakfast ideas, Vegan

I’ve been dairy free in my coffee for a decade. I mostly drink it black but sometimes I want creamy and a bit more indulgent. (Also milking it up is…

Irish Sweet Potato Bread

Breads, Breakfast ideas, Guest Post, Vegan

Joy and Heather Harrison of Curly Tops Cuisine are an Irish Mother and Daughter blogging duo based in Belfast, Northern Ireland.  They’ve been on their own journeys with food using nutrition to…