Sunday, January 27, 2013

Oatmeal and Banana Dairy Free Pancakes

This is an old recipe, from back when I was dairy free for Josh. I found it here.

  • 2 cups rice, almond, or oat milk 
  • 1-1/2 cups old-fashioned rolled oats 
  • 1/2 cup all-purpose flour 
  • 1/2 cup whole wheat flour 
  • 1/4 cup wheat germ 
  • 2 tablespoons brown sugar 
  • 1 tablespoon baking powder 
  • 1/2 teaspoon salt 
  • 2 eggs — beaten 
  • 1/4 cup vegetable oil [use canola, extra-ligh olive, coconut, or grapeseed oil for soy-free] 
  • 1 ripe banana — mashed with a fork

  1. In bowl, pour milk over rolled oats; let stand for 5 to 10 minutes. 
  2. In another bowl, stir together flours, wheat germ, sugar, baking powder, and salt. 
  3. Beat eggs, oil, and banana together; add to dry ingredients along with milk/oats mixture, stirring just until mixed (if batter is too thick, add a little more milk). 
  4. Heat a large greased skillet over medium to medium-high heat or a griddle to 350ºF. 
  5. Pour in about 1/4 cup batter for each pancake and cook for about 3 minutes or until bubbles on top break but do not fill in, and bottoms are golden and set. 
  6. Turn over and cook for about 30-60 seconds longer, or until nicely set and golden brown. 
  7. Hold pancakes in a 200ºF oven until ready to serve.

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