Gluten-Free Pancakes

I’m not usually one to make fancy breakfasts, but I’ve been making an effort to eat healthily this spring. There was a time last year in which I pretty much ate coffee shop breakfast, Seamless lunch, Seamless dinner… repeat. I had strings of days when I did this. Maybe even weeks.

It was bad. I’m trying to go for better choices these days.

One morning I got up and was inspired to make Blogliates Banana Pancakes (

video here). All you need is two eggs, a banana and some coconut oil or butter. My recipe ended up having an additional ingredient, so it was really Blogilates Banana Pancakes with a twist.

I mashed the banana, then mixed in the eggs. The eggs I used must have been size extra extra large, because my batter came out too runny. Luckily I had some overnight oats on hand (I make mine with about 1/2 cup gluten-free oatmeal, 3/4 cup vanilla almond milk and a dash of cinnamon). I mixed 1 cup of overnight oats into my pancake batter, which then thickened enough to hold its shape on the griddle.

Cooking the pancakes on medium-high heat for 3-4 minutes on each side was perfect. They were done very quickly and it’s easy to burn them (or very dark brown them), so I checked the bottoms frequently.

I dusted my pancakes with cinnamon and garnished with some orange slices. Don’t they look delicious? But even with the oats, the pancakes turned out a lot sweeter than I expected. I’m not sure if I would make these again. The recipe is great for someone who really likes sweet food, but I’d want to modify it. A higher proportion of overnight oats made with unsweetened almond milk might be better for me.

Have you ever tried a pancake recipe like this one? If yours turned out great, let me know what you did!

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