Banana Oat Pancakes

 

Our fam has been (mostly) gluten free for over a year now. Philip and the girls aren't as strict as I am (I am the one with the intolerance), but they have jumped on the band wagon for the most part. This is largely due to the fact that I don't like to cook two different meals!

It was difficult at first to eat GF (What? No cereal for breakfast or PBJs for lunch?), but we tried to focus on what we COULD have instead of what we couldn't. Our food horizons broadened, and the increasing popularity of Pinterest played a large part in introducing us to new recipes.

One thing that we all missed and (until recently) had not been able to adequately replace was Saturday Morning Pancakes. It was a tradition that had been around awhile at our house, but neither Aunt Jemima butter-flavored "syrup" nor Bisquick pancakes were going to cut it with our new lifestyle. I am happy to say that we have found a deliciously satisfactory NEW Saturday morning tradition, Banana Oat Pancakes.  As an added bonus, this recipe also takes care of the surplus of overly ripe bananas hanging out in my freezer, which formerly were used to make the world's best banana bread but have been piling up since the ban on gluten ensued.

Now, these are not a item-for-item pancake replacement. They are made with three bananas and oat flour (made by running oats through a food processor). Both the consistency and flavor are different from buttermilk pancakes. However, they are delicious in their own right. We all four love them. Load 'em up with diced pecans, sliced banana, and a bit o' maple syrup. Yum!

 

Don't you just love Lu's morning hair?