Grapeseed oiloptional, for non-stick skillet, or coconut oil
Pure Maple syrupfor serving
Instructions
Combine almond milk with apple cider vinegar, let sit for 5 to 10 minutes.
Combine oat flour, whole wheat flour, organic cane sugar, baking powder, and salt in a medium bowl.
Mash banana with a fork. Add vanilla extract and mashed banana to the milk mixture and combine with whisk.
Add liquid mixture to dry mixture and mix with a whisk. Let sit for 10 minutes.
Heat non-stick skillet on medium to medium-low heat for 3 minutes. Put a small amount of grapeseed oil on the pan. Pour ¼ to ⅓ cup pancake batter on the pan and cook for 2 to 3 minutes. on one side until bubbles start forming in the middle, then flip and cook for another minute or two.
Serve with maple syrup and your favorite toppings.
Notes
Reduce heat as needed, so pancakes do not over-brown. Test the cooking time with the first pancake and adjust as needed.
The calorie count does not include oil or maple syrup.
You may replace both flours with 1 ½ cup gluten-free rolled oats, ground in a blender to a fine-medium consistency.
If you wish to serve the pancakes all at once, keep them in a single layer on a baking sheet with parchment paper or a silicone mat in a preheated oven set to 200°F.