- half of a ripe banana
- one egg
- 3 Tablespoons soaked oats
- teaspoon cinnamon
- pinch of nutmeg
- few drops of vanilla extract
The night (or several days) before, add the oats and 6-10 Tablespoons of water and some acid (lemon juice or Apple Cider Vinegar) in a bowl and place on the counter. Feel free to cover the bowl if it makes you uneasy. The idea of this step is to leach out the Phytic acid in the grains to make them easier to digest. Here is a nice post explaining the matter written by Kitchen Stewardship.
I also tried making these pancakes the other day without soaked grains, and they didn't taste as good. If using unsoaked grains I would suggest doubling the amount used, but just keep in mind they won't be as tasty.
The next morning, add some oil to a pan and preheat to medium-low heat, around 3. I like to use coconut oil to cook these sweet treats. Drain the water from the bowl and add the banana and mash it. Then add the egg and spices. Mix well and pour the pancake mix into the warmed pan.
*Note: These don't flip well. I make them small to stop them from making a mess.
Put a lid on the pan and let the pancake cook for about 2 minutes. Remove lid, flip, and cook for another 2 minutes until brown.
Serve topped with honey or etc.
Makes three small pancakes, serves 1 person.
*Another Note! When cooking for Gluten-intolerant individuals be sure to use Gluten-Free oat brands. Oats are frequently contaminated with wheat and can cause reactions. Also some people can just have reactions to pure oats. The soaking step should minimize these adverse effects.
Recipe adapted from Rabbit Food for My Bunny Teeth.