Strawberry banana oat pancakes recipe from Califia Farms
A quick and simple recipe for gluten-free pancakes! Whip up these delicious strawberry banana oat pancakes for a fruity twist on a classic.
Strawberry banana oat pancakes
Ingredients
- 90 g gluten-free rolled oats
- 60 ml Califia Farms Unsweetened Almond Milk
- 2 bananas, peeled
- 1 tbsp apple cider vinegar
- 1 tbsp gluten-free baking powder
- 1/2 tsp cinnamon
- 75 g strawberries, plus extra for serving
- maple syrup, for serving
Instructions
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In a blender, add the rolled oats and blend until flour-like. Remove the oat flour from the blender and set aside. Add the almond milk, bananas and apple cider vinegar to the blender, then blend until the mixture is smooth with no big lumps.
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Transfer the oat flour to the blender, then add the baking powder, cinnamon and strawberries. Pulse a few times to combine, being careful not to over-blend.
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Heat a non-stick griddle pan over a medium-low heat. Spray with coconut oil cooking spray or leave the pan dry.
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Pour a third of a cup of the batter into the griddle. Place the sliced strawberries on top. Cook for 3-4 minutes, until the edges firm up and you can slide a spatula under the pancake. Flip the pancake and cook for another 1-2 minutes until the pancake is cooked through. Repeat with the remaining batter. Serve immediately with fresh strawberries and maple syrup, if desired.
As featured in the August 2019 issue of Gluten-Free Heaven magazine
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