My boyfriend had a few ripe bananas sitting around and I hate wasting food (did you know we throw away 40% of our food in this country?!) so I gathered some kitchen staples and impromptu cooked some pancakes for a little Sunday brunch. They turned out really yummy!
If you keep ingredients in your kitchen like flour (or gluten-free flour), sugar and brown sugar, maple syrup, baking soda and add-ins like walnuts, chocolate chips, dried cranberries, oatmeal and more- you can easily whip up recipes like cookies, breads and more.
Makes 6 pancakes
- 1 cup gluten-free quick oats
- 1/3 cup gluten-free all purpose flour
- 1 tbsp brown sugar
- 1 tbsp chia seeds
- 1/2 tsp baking soda
- 1 tbsp coconut oil
- 1 cup almond milk
- 3 tbsp chopped walnuts
- 1 ripe banana
- Maple syrup
In a mixing bowl, add oats, flour, brown sugar, chia seeds and baking soda. Mix all ingredients. Melt the 1 tbsp of coconut oil in a small dish, then add to the dry mixture and stir well. Add almond milk and let the batter sit for 5 minutes. Add walnuts, chocolate chips and sliced raw banana and mix well.
Heat your skillet or frying pan on the stove at medium- high heat. Spray with a nonstick vegetable oil cooking spray and using 1/2 cup measurements (I poured using a measuring cup) pour batter onto the pan. Cook like normal pancakes (wait for the rim to become cooked and the center to bubble, then using a spatula- flip the pancakes and cook the other side). Top with maple syrup and enjoy!