Monday, September 22, 2014
My brother in law is staying with us for a while since he is in the process of moving his family from Arizona to Minnesota - YAY!! That means that I get to work on a whole new style of cooking and baking - Gluten Free! We do a lot of "meat" meals in our house anyhow, so that isn't that big of a deal but breakfast for us is usually carb city! :) That means finding something yummy for him to eat at the same time we are eating... I found this gluten free pancake recipe and had to give it a whirl. He thought it was pretty tasty, even though I forgot that he has a slight allergy to bananas. Whoops! Luckily it isn't that bad and it only happens sometimes - whew! Next time we will give it a try with blueberries instead so we don't take the chance of a reaction! He also mentioned that the texture was pretty good also, so all in all this is a repeat recipe!
Banana Oat Greek Yogurt Pancakes
(recipe found on pinterest via runningwithspoons.com)
1/2 cup rolled oats
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 medium banana, sliced
2 egg whites
1/4 cup plain greek yogurt
1-2 tablespoons almond milk
1/2 teaspoon vanilla extract
Preheat a skillet over medium heat and coat it with cooking spray or oil. You want to make sure that it's very hot before you start cooking your pancakes.
Add ingredients to a blender in the order listed and blend until oats are broken down and batter is frothy. Using a ladle or 1/4 cup measuring cup, drop batter onto skillet until desired size of pancakes is reached. Cook until the edges begin to look dry and bubbles start to form on the top of the pancake, about 1 minute. Using a spatula, flip and cook about 2 more minutes on the other side. Repeat with remaining batter, making sure to coat your skillet again with oil between each batch. Remove from heat and serve with your favorite toppings.