Magic Pancakes with Bananas, Eggs and Yogurt

MAKES 12 PANCAKES

INGREDIENTS

1 very ripe banana

2 cups gluten-free oat flour

(see Note)

1 cup gluten-free rolled oats 1 tbsp baking soda

½ tsp sea salt

2 cups goat or sheep milk yogurt 4 large eggs

2 tsp pure vanilla extract

2 tbsp coconut oil, melted, plus more for greasing

Sliced fresh berries, to serve (optional)

Date syrup, warmed, to serve (optional)

INSTRUCTIONS

1 In a large bowl, mash the banana, then add the oat flour, oats, baking soda and salt and stir to combine. In a medium bowl, whisk the yogurt, eggs, vanilla and the 2 tablespoons of coconut oil until smooth. Add the egg mixture to the flour mixture and gently mix until just combined.

2 Heat a griddle or nonstick sauté pan over medium heat and grease with 2 teaspoons coconut oil. Pour ¼ cup batter onto the pan (try to pour in one spot for the most circular result) for each pancake, filling the pan with as many as you can while making sure to leave an inch between each so they have room to spread without touching. Cook until golden brown on one side and bubbles begin to form on the top, 2 to 3 minutes. Flip and cook until golden brown on the other side, another 2 minutes. Remove the cooked pancakes and serve topped with fresh fruit and warm date syrup, if using. Continue working through the batter to make all pancakes, greasing with additional coconut oil as necessary. If you’re cooking for a crowd, you can keep previous batches warm on a sheet pan in a 200-degree oven as you work through the batter for up to 20 minutes or they risk drying out.

If you want to make your own NOTE oat flour, simply add the glutenfree rolled oats to a high-speed blender and pulverize until a fine powder forms. Voilà!