This is take 2 on my Peanut Butter Pancakes recipe. I was all set to make it for dinner (we LOVE breakfast for dinner), and I thought I’d try to make it gluten-free since I personally avoid gluten. I usually make these pancakes with whole wheat pastry flour, but the oat flour worked wonderfully!
This recipe is a FAVORITE in my family. No one goes hungry when these are on the menu.
1 cup oat flour
1 tbsp baking powder (make sure it’s a gluten-free brand)
½ tsp salt
1 cup plus 2 tbsp almond milk
½ cup organic creamy peanut butter (I like no salt added)
1 large ripe banana, mashed
1 ½ tbsp organic maple syrup
2 tbsp coconut oil, melted
To make oat flour, process gluten-free rolled oats in a food processor or high-speed blender until flour consistency.
Mix flour, baking powder and salt in large bowl.
Add remaining ingredients slowly until combined.
Let stand 5 minutes.
Spoon batter onto hot griddle for desired pancake size.
Flip when bubbles pop, or when the underside is golden brown.
Repeat with remaining batter.
Serve with maple syrup or heated whole-fruit jam.
This recipe makes a dozen medium-sized pancakes. Yummy! Let me know if you make these. I promise your kids (and you) will love them! If you have a peanut allergy in your home, you could experiment with almond or sunflower seed butter.