Banana and oats pancakes 🥞🍌

For a year or two now, I've got into the habit of intermittent fasting, so I don't normally eat breakfast before 11-12am. Nevertheless, I still sometimes want to treat myself to breakfast at the weekend. And when I say treat, I mean pancakes! These banana and oat pancakes are super soft, sweet and comforting, and all without dairy, gluten or refined sugar!

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This recipe makes about 7 small-medium sized pancakes

Ingredients :

• 1 cup oat flour (or ~80 grams) or oats (GF if needed)

• 4 tbsp tapioca starch

• 1 tsp baking powder

• 2 bananas

• 2 eggs

• 4 tbsp melted coconut oil

Directions :

1. If you don't have any oat flour, place your oats in a powerful blender, and blend until you get your oat flour (make sure your oat flour is fine without pieces of oat in it)

2. Mix all the dry ingredients together until everything is well combined.

3. In another bowl, mash the bananas with a fork until they become well-mashed (but don't over-mash them). Then add the other wet ingredients and use a whisk to combine them well.

4. Make a well in the dry ingredient bowl and add the wet ingredients. Whisk the batter until everything is combined, and make sure there's no clump of flour (small chunks of banana is fine). The batter should be pretty thick, it's normal (if you feel like it's too thick, just add a splash of any milk).

5. On a heated pan (heated on medium-high heat), grease your pan and add some of the batter (I usually use an ice cream scoop to make them even). Let them cook until you see some tiny bubbles on top (pretty quick if you're using a well-heated pan, about 2-3 minutes), and then flip it over. Let it cook another 1-2 minutes and then remove the pancake from the pan.

6. Place your pancake on a plate and cover it. Doing so will trap the steam and make the pancakes super soft.

7. Repeat steps 5 and 6 until you've no batter left.

8. When your pancakes are done, enjoy them with some butter and maple syrup or with some fresh fruits, as your heart desires ☺️!