In episode 22 learn how to make the fluffiest flourless pancakes, which kids and adults prefer over traditional ones! They mix up quickly in a blender, have a tender, light banana oatmeal texture, and are naturally gluten free. This healthy recipe is easy to throw together and they have the look and taste of REAL pancakes. Join Melissa, gluten-free cookbook author, as she shares many easy, pro tips to make this audio recipe for flourless pancakes and you won’t have to miss out any longer!
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Transcript
Hey everyone, I’m Melissa Erdelac, host of the Gluten Free Recipe Challenge podcast and creator behind the gluten free website, Mamagourmand. Here we take beloved recipes you thought you never enjoy again and transform them into easy copycat versions just as good as the originals.
Just so we’re all in the up and up here, I might sound a little different because I have a cold, and since I’m not firing on all cylinders today, we’re going to talk about one of my easiest recipes on the site.
But, it’s also one of the most highly reviewed ones, and a breakfast I make on the reg, flourless pancakes.
When people can’t figure out what to eat for breakfast now that they’re gluten free, or what to feed their celiac child, this is the recipe I always send their way.
I have close to a thousand comments between the blog and Pinterest on these flourless pancakes, and it’s unanimous, these things are the shit.
Why do people love them? Well, first of all, they don’t require anything special to make.
In fact, you could probably go into any Dick, John or Harry’s kitchen and they will have all the ingredients, but only if Dick, John or Harry like bananas because you have to have some ripe bananas laying around.
They also don’t have the texture of flourless pancakes, meaning that they’re really fluffy and also people prefer the taste of these over regular pancakes, especially kids. They’re made up of oats, so they have this naturally sweet flavor to it. And side note, some people with Celiac cannot tolerate oats. So if you can’t tolerate oats, this isn’t the recipe for you. If you do have Celiac, then I would recommend getting certified gluten free oats, meaning that they weren’t cross contaminated during processing.
Okay, so moving on why they’re so great. They are super simple to throw together. You just put everything in a blender, throw all the shit in, blend it, pour it, and cook. If you don’t have a blender, you’ll need something similar to grind down the oats to a oat flour consistency.
Before I had my Vitamix, I would use an immersion blender, which are pretty affordable, or if you have a food processor, that would work too. But honestly, the better quality your blender is, the fluffier they are, because it grinds the oats more smoothly. So you could still make these if you don’t have a high speed blender, but just know that they’ll be a little bit more rustic of a texture.
I personally recommend these because they’re great for an on-the-go breakfast. I make them, , cool, them, and freeze them, so on weekdays, I will thaw one out and spread it with peanut butter and bananas.
And of course, you could also serve them as you would pancakes, too. You could throw in some chocolate chips, which my kids will no longer ingest a pancake without chocolate chips, and I’m blaming that on my sweet, fanatic husband. Or, you can add fresh or frozen berries.
What you’ll need, first you’ll need oatmeal. You can use old fashioned oats or quick oats, but just like I said earlier, make sure they’re certified gluten free oats .
You could get those at the grocery store or I buy mine off of Amazon. I use Bob’s Red Mill brand.
You’ll need bananas, and while I’ve done this with unripe bananas, the brown, riper bananas get the best flavor.
You’ll need eggs, which acts as a binder for the ingredients since there’s no flour. For flavoring, I use vanilla extract and ground cinnamon.
For the sweetener, I personally use honey, but you could use maple syrup, you could use brown sugar, or even a sugar free substitute. Baking powder gives them their loftiness, and then milk. And for a dairy free recipe, use any preferred dairy free alternative.
Before I tell you how to make them and the ingredient amounts, I want to let you know that this… recipe kind of makes a lot, because I have a larger family, and like I said, I make them and freeze them. You can also half the recipe, too, if you’re doing it for a smaller crowd.
In the blender, you place 4 cups of gluten free oatmeal, either old fashioned or quick oats, 2 1/2 cups of milk or non dairy milk, 2 ripe bananas, 1 teaspoon of ground cinnamon, two heaping tablespoons of honey or any preferred sweetener or you could just leave the sweetener out too.
A half a teaspoon of salt, two teaspoons of vanilla extract, three teaspoons of baking powder, and two eggs. Once that’s all in there, then you just process it until it’s really, really smooth.
Now, what I’ve learned from making this recipe so many times is that as the batter sits, the pancakes get better and better. And that’s because the oats, as they sit, absorb the liquid to hydrate and soften them. So you can cook these right away. The pancakes will be pretty thin. I recommend just letting the batter sit for 15 to 30 minutes before you cook them.
When it’s towards the end of the resting time go ahead and heat a nonstick griddle or a large nonstick pan over medium heat. When it’s hot, I recommend greasing the pan with a little bit of oil. I use coconut oil personally, but you could use canola oil, or butter. Pour the batter on, cook it for about two to three minutes, flip it over, cook it for two to three minutes more, and that is it.
Like I said, it makes a lot of pancakes. It makes about 30 pancakes, but it can easily be halved, or you could just freeze the leftovers. For peanut butter banana pancakes, you could add a 1/4 of a cup to a 1/2 a cup of creamy peanut butter in before blending. Some other add ins that I recommend are chocolate chips, blueberries, raspberries. You could do banana slices or white chocolate chips.
And I’ve even turned this recipe into a waffle recipe, too. To do that, I’ll link to the waffle recipe. It’s… Same ingredients, just the process for it is a little bit different.
So remember, you could always find the full printable recipe on the show notes page, and to get to it, click on the link provided in whatever podcast app you’re listening on, or go to my recipe website, which is mamagourmand.com, and click on the podcast tab. The show notes includes the full recipe, tips, along with recommended ingredients or any equipment I’ve mentioned.
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