Gluten-free Guilt-free Oat-Banana Pancakes!

UPDATE: I have made this recipe even better than when I first posted this discovery a while back! Yum!!

Finally! I figured out a pancake recipe that's great tasting - and as healthy as I could make it - for the times when I crave them! Typically on certain Sundays, don't ask me why.

I've been on a quest for a healthy pancake recipe like this for a looooong time, and on those Sunday mornings when I got out of bed salivating with the idea of making pancakes, I was always disappointed with the result of my experiments.

Well... disappointment is now a thing of the past!

Neither of us has a problem with gluten, though we prefer to stay away from bleached and wheat processed flour for general health reasons. I also stay away from using boxed mixes of any kind because of the many undesirable ingredients I can't pronounce.

So, if you wish you could eat pancakes but haven't let yourself for similar reasons, read on! You're going to love them!

A bit about "Gluten-free" oats.

Before I tell you how to make them, let me be clear: If you have a serious sensitivity to gluten, like Celiac disease, you may want to check out this article about the difference in what constitutes "gluten-free" in the U.S. vs. in other countries, such as New Zealand.

Typically, oats in the U.S. are considered gluten-free, except for some possible contamination from wheat, barley, etc. in the factories where they are processed. There are several brands, like Bob's Red Mill Gluten-Free Oats, that "have been thoroughly segregated, tested, and re-tested to confirm their gluten free status."

For this recipe, I personally use regular rolled oats.

OK, ready? Here we go...

It's so simple!

I'll tell you about how to make the pancakes first, then the delicious and healthy mixed berry topping I developed — much tastier and better than any syrup!

Pancakes (about 6-8)

INGREDIENTS:

1 1/2 c. organic rolled oats, blended to a powder

1 banana (not too ripe) (second banana is OPTIONAL for topping)

1/2 c. coconut or almond milk (may need a bit extra for right texture)

2 eggs (from pasture-raised hens, if possible)

1/2 tsp. almond extract (optional, but highly recommended)

1/2 tsp. vanilla extract (optional, but highly recommended)

1/2 tsp. baking powder (I use Aluminum-Free version)

cinnamon to taste (about 1/2 tsp.)

ginger powder to taste (about 1/2 tsp.)

a bit of shredded, unsweetened coconut (or coconut chips) Optional.

Lily's Dark Chocolate Chips (sweetened with Stevia) Optional

1/2 cup raw walnuts

As a side note, walnuts, dark chocolate, eggs and berries (for sauce) are considered to be great "brain" foods, too!

TO DO:

BLEND oats and set "flour" in a large bowl. Add cinnamon and ginger powders, and baking powder.

BLEND banana, eggs, nut milk, vanilla and almond extracts (if using.)

Pour liquid onto powdered oat mix and stir with wooden spoon, till you have a nice batter.

Add shredded coconut and Lily's stevia-sweetened chocolate chips, if you're using it.

Ladle batter unto greased griddle or skillet (I use Ghee.) Keep it on medium, so they don't burn!

When it bubbles slightly, flip it for a few moments.

Place the pancakes in a warm toaster-oven so they stay nice and warm.

That's it!