Recipe: ALL PANCAKES
WET INGREDIENTS:
1 1/2 cup
1 1/2 cup
1 tsp
1 tbsp
Mashed Banana or Unsweetened Applesauce (histamine free version)
Dairy Free Milk or Water
Vanilla
Organic Coconut Oil or Avocado Oil
DIRECTIONS:
Note: A potato masher works really well to mash the bananas. You want the bananas to be like applesauce.
DIRECTIONS
Mix all ingredients really well & let sit for 10 minutes while the oat flour absorbs the DF milk or water. If needed, add extra water 1 tablespoon at a time until desired batter consistency. You want slightly runny. Heat frying pan on medium-low, coating with a bit of the oil. Re-coat the pan with a little oil before each batch of pancakes. For each pancake pour between 3 tbsp to a 1/4 cup onto the pan. Cook for approx. 3-4 minutes until the top of the pancake turns mostly matt, there may or may not be bubbles depending on how thick the batter is. Flip & cook for approx. 3-4 minutes on the other side. Serve topped with coconut butter, ghee or butter & maple syrup, honey or melted frozen berries. Store extra pancakes in freezer and pop into toaster for a quick and easy breakfast another day.
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A Lower Sugar Version- Top with coconut yogurt & melted frozen berries of choice which creates a delicious sweet berry sauce instead of maple syrup.
A Berry Good Version- Make pancake batter with mashed bananas and add a 1/4 cup chopped fresh strawberries for yummy strawberry banana pancakes.
A Low Histamine Berry Version- Make pancake batter with unsweetened applesauce and add a 1/4 cup fresh blueberries. Save some fresh blueberries to spread on top before enjoying.