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–+ servings

Gluten-Free Banana & Soy Pancakes

Fluffy, protein-rich pancakes from GF oat and soy flour with mashed banana. A simple weekend breakfast — just use certified GF oat flour. Contains egg and soy.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 pancakes
Course: Breakfast
Ingredients Method Notes

Ingredients
  

  • 120 g GF oat flour certified gluten-free — see notes
  • 30 g soy flour ⚠ allergen
  • 2 tbsp coconut sugar
  • 1 tsp baking powder see notes
  • 0.5 tsp baking soda
  • Salt a pinch
  • 2 ripe bananas mashed
  • 2 eggs
  • 1 tsp vanilla
  • 240 ml milk almond or dairy — reduce by ~10%
  • 1 tbsp coconut oil melted

Method
 

  1. Whisk the oat and soy flours with the coconut sugar, baking powder, soda and salt.
  2. In a separate bowl, blend the banana, eggs, milk, vanilla and melted oil until smooth.
  3. Fold the wet into the dry and rest 5 minutes.
  4. Lightly oil a nonstick pan and heat to medium. Pour ~60 ml per pancake; cook until bubbles form on top, then flip and cook through.

Notes

Coeliac notes
• Oat flour must be certified gluten-free — oats are a major cross-contact risk and some coeliacs react to oats themselves.
• Soy allergen: contains soy flour.
• Baking powder: some use wheat starch — choose a gluten-free one.
• Contains egg and dairy (use almond milk for dairy-free). When a label is unclear, treat it as "not for me".

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