Oat Bran And Banana Pancakes * (DF)

Makes 12 pancakes (Serves 6)

Ingredients

• 1 cup (100g) wheat free rolled oats  (suitable for gluten sensitivity but not r Celiac)
• 1/3 cup (40g) wheat free unprocessed oat bran
• 3/4 cup (100g) rice flour 
• 2 medium eggs
• 1½ Banana (150g) not over ripe (can contain high amines)
• 1/2 to 3/4 cup of rice milk (can use lactose free milk or standard milk if dairy is tolerated)
• 2 tsp GF baking powder 
• 1 small pinch salt
• suitable df spread, oil (or butter if tolerated) for cooking.
• optional 1/2 tsp cinnamon (medium salicylates/serve)

Instructions

1. Blend dry ingredients in a food processor or blender.
2. Add the bananas, eggs and mix.
3. Gradually pour in the rice milk (or Milk choice if dairy tolerated) whilst blending. Stop when the mixture has a slightly runny consistency. Add more milk or rice milk if required.
4. Rest batter for 15 mins. Note that the mixture will thicken during resting so add more milk if it is too thick to spoon into a frypan.
5. Heat suitable dairy free spread, oil (or butter) in a frypan over a medium heat.
6. Spoon the mixture (about 2 tbsp per pancake) into the frypan
7. Cook until bubbles start to form on the top (reduce the heat if required to prevent burning).
8. Flip and cook ~ 1 min on the other side (pancakes should be golden on both sides).

Notes

• * Bananas can be high amine especially when over ripe. At levels per serve amines are relatively low.
• ** Do not add cinnamon for low salicylate diet.