Gluten-Free Pecan-Banana Pancake
This is one of my favorite breakfasts. Although I don’t eat it often, it’s great when I’m craving something naughty. This pancake is so tasty that I don’t even use maple syrup on it. I just enjoy it with fruit!
Ingredients
- 4 ripe bananas
- 2 eggs
- 1 3/4 cup oat bran certified gluten-free
- 1 cup pecan
- 2 tbsp flaxseeds grinded
- 1 tbsp arrowroot powder
- 1 tsp baking soda
- 1 1/2 cup milk non-dairy
Instructions
- Combine in the blender, eggs, banana, and process for about 1 minute
- Add the oat bran, pecan, flaxseed, arrowroot, baking soda, and nut- milk and blend until thoroughly combined.
- Heat the avocado oil in a large skillet over medium-low heat
- Cook each pancake until small bubbles form on the top. When the bubbles begin to open, flip the pancake. When fully cooked, transfer to the pancake plate
- Repeat the process with the remaining batter, then serve.
Notes
Note: This recipe makes 14 pancakes.
Oatmeal is naturally gluten-free. However, it can be processed in a mill that processes other food items with gluten. If you are celiac or have sensitivity to gluten, you need to buy certified gluten-free oatmeal product to avoid cross contamination.