Banana Oat Pancakes * [DF]

This wheat free and dairy free pancake can be enjoyed for breakfast or dessert!

Serves 4

• 1 cup (250 mL) rolled oats (minor gluten) 
• 2 eggs
• 1 ripe BANANA (Note 1) 
• 1/2 cup (125 mL) rice milk
• 1/4 cup (60 mL) canola oil, divided
• 1 1/2 tsp (7.5 mL)baking powder
• 1/2 tsp (2.5 mL)vanilla extract
• 1/4 – 1/2 tsp (1.25 mL) ground CINNAMON  optional  (Note 2)

Instructions

1. Place oats, eggs, banana, rice milk, 1 tbsp (15 mL) oil, the baking powder, vanilla and cinnamon in blender; purée until smooth. Let stand for 10 minutes.

2. Preheat large fry pan over medium heat; brush with some of remaining oil. In batches, pour about 1/4 cup (60 mL) batter per pancake into skillet, spacing well apart; cook, turning once, for 3 to 5 minutes or until golden brown. Wipe skillet between batches and brush with more oil as needed.

3. Serve pancakes with suitable choice of toppings, if desired.

Note 1 – the riper the banana the more amines it will contain 

Note 2 leave cinnamon out if on a strict low salicylate diet.