cooked • 6 pancakes
MY DAD USED TO MAKE my sisters and me Mickey Mouse pancakes on Saturday mornings. For the layman, that’s one big pancake with two smaller pancakes attached as ears. They were topped with chocolate chip eyes, a maraschino cherry nose, and a whipped cream smile. They were big fluffy plates of nostalgia in the making. Ours were usually just made out of Bisquick mix, so this version would have been a solid upgrade. These pancakes are packed with fiber, omegas, protein, and potassium, but beyond that they have a light sweetness from the banana and coconut oil, a nuttiness from the oat flour, and a light and fluffy mouthfeel.
Active time: 15 minutes
Inactive time: 15 minutes
2 ripe bananas
¼ cup ground flaxseeds soaked in ¾ cup water for 15 minutes to 1 hour
¼ cup coconut oil, plus more for cooking
½ cup almond milk
1½ cups gluten-free oat flour (or other gluten-free flour)
1 teaspoon baking soda
1 teaspoon cinnamon
Pinch of salt
Optional toppings: maple syrup, fruit, coconut whipped cream (see here), chocolate chips
1. Mash the bananas in a small bowl, then add the flaxseed-water mixture, coconut oil, and almond milk. Mix well.
2. In another medium bowl, whisk all the dry ingredients together.
3. Fold in the wet ingredients, using a spatula to mix until well incorporated.
4. Preheat a cast-iron skillet over medium heat and coat with coconut oil.
5. Ladle ¼ cup of the batter at a time into your medium-hot skillet. After 2 to 3 minutes, you’ll see bubbles pop and then form holes that stay open on the surface of the pancake. Slide a thin spatula under each pancake and then flip with a quick flick of the wrist.
6. Cook for another 1 to 2 minutes, until the underside is golden brown. Remove from the skillet when fully cooked.
7. Top with maple syrup, fruit, coconut whipped cream, or chocolate chips!