Ingredients
1¼cupbananas9.5 oz or about 3 small bananas, mashed
2tbspcoconut oilor butter, melted
1tbsplemon juiceabout 1 small lemon, juiced
1tsphoneyor maple syrup
2eggs
1cupoat flour
½tspbaking soda
½tspsalt
½tspground cinnamon
¼tspground nutmeg
Preparation
In a small mixing bowl, stir together the mashed bananas, coconut oil, lemon juice and honey.
Beat in the eggs.
In a medium bowl, whisk together the oat flour, baking soda, salt, ground cinnamon, and ground nutmeg.
Form a well in the center of the flour mix, then pour in the the mashed bananas mixture.
With a big spoon, stir just until the dry ingredients are thoroughly moistened.
Let the batter sit for 10 minutes.
Heat a heavy cast-iron skillet or non-stick pan over medium-low heat.
Lightly oil the surface with coconut oil, butter or cooking spray.
Once the surface of the pan is hot, pour ¼ cup of batter onto the pan.
Let the pancake cook for about 3 minutes, until bubbles begin to form around the edges.
Once the underside of the pancake is lightly golden, flip it with a spatula and cook for another 90 seconds or so, until golden brown on both sides.
Serve, and enjoy!
