GLUTEN-FREE OATMEAL PANCAKES

Ingredients

1 cup (123gm) banana flour 1/2 cup (40gm) pure oats 1/4 tsp salt 2tsp baking powder 1tsp cinnamon, ground 2 egg whites 1 cup (240ml) skimmed milk 2tsp dark brown sugar 1/4 cup (63gm) yogurt 1tsp vanilla extract

1/2 cup blueberries (optional)

Method

Mix the dry ingredients — banana flour, pure oats, salt, baking powder, and cinnamon together in a large bowl. Set aside. In a separate medium bowl, whisk egg whites and milk together. Whisk in the brown sugar and yogurt until no lumps remain. Whisk in the vanilla until combined.

Mix the dry ingredients and pour the wet ingredients in. Stir gently until just combined. Do not overmix the batter or the pancakes will be tough and very dense. Add the blueberries or any other ingredient like chocolate chips or hazelnut bits. But again, do not overmix the batter.

Heat a griddle or skillet over medium heat. Coat generously with olive oil or butter. Once hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the center or sides, which will take about 1 minute. Flip and cook on the other side until cooked through, for about 2 more minutes. Coat the griddle or skillet again with nonstick spray for each pancake or batch of pancakes.

Serve immediately. Pancakes taste best right after they are made.