Oat Flour Banana Pancakes with Blueberries (Small Batch)

This small batch oat flour banana pancake recipe is naturally gluten free and stuffed with blueberries.

Although my blog has always been about spelt flour, sometimes I refrain from eating anything with gluten. If I eat too much, it can make me feel sluggish, bloated and heavy. Spelt flour has always been an excellent substitution for regular flour. Although it still contains gluten, it feels easier on my body. This is probably because I am making my own food with spelt (mainly because spelt goods are very hard to come by here in Sweden), rather than eating mass-produced bread.

Sometimes, though, I want to skip the gluten all together. And this is where these oat flour banana pancakes come in. Oat flour is amazing. Okay, it isn’t the best when you want a soft, risen end result, like bread. However, it is beyond perfect for things that need no rise. Like pancakes. These are so fluffy, delicious and easy to make. They also contain no sugar. We all know how awesome bananas are for adding natural sweetness to baked goods, and they work like a dream in this recipe.

I also added some ground almonds, a liberal dashing of cinnamon, and succulent blueberries. This recipe can be adapted in so many ways. Use any kind of flour you like. Omit the ground almonds. Switch up the berries and use whatever is seasonal. Adapt it to suit you. And, don’t forget a healthy drizzle of maple syrup. 

This small batch oat flour banana pancake recipe is so quick, which makes it an ideal week day breakfast. The ingredients make one large, very filling, pancake which could be divided into two (for smaller mouths). I like to make one big pancake because it is easier to cook, but you could use the batter to make smaller ones. Or, alternatively, you can just double to ingredients to make more. 

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Oat Flour Banana Pancakes with Blueberries (Small Batch)

Ingredients

Ingredients for one large pancake (see note 1):

• 1 egg (medium)
• 1 ripe banana (small-medium)
• 30g (¼ cup) oat flour (see note 2)
• 1 tbsp ground almonds (see note 3)
• 1 tsp cinnamon
• handful of blueberries (see note 4)
• 1 tbsp butter
• additional fresh fruit (optional)
• maple syrup (optional)

Instructions

• In a medium-sized bowl, whisk the egg.
• Add the banana and either using a whisk or fork, smush the banana until everything is well-combined.
• Add the oat flour, ground almonds and cinnamon, and whisk until everything is well mixed.
• Stir in the blueberries.
• Heat the butter in a pan.
• Pour in the batter and spread out until it is an even thickness. You can make it as thin or as thick as you like.
• Cook for a couple of minutes, until browned on one side. Flip over, and cook the other side.
• Serve immediately with a drizzle of maple syrup and fresh fruit. Enjoy!

Notes

This recipe for pancakes does not include baking powder. However, if you would like your pancakes to be a little fluffier, add one teaspoon. 

1. The ingredients make one large pancake which can be divided into two for those with a smaller appetite. If you'd like to make more, simply double the recipe.
2. Use any kind of flour you like.
3. Ground almonds can be omitted (just add an extra tablespoon of flour).
4. Use any fruit you like (or omit it completely, if you prefer).

 

Disclaimer:

I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made the recipe with imperial measurements.

In addition, many ingredients are different in Europe compared to North America. I do all I can to offer possible alternatives and to ensure the best possible outcomes for everyone. However, results cannot always be guaranteed if you have not used the same ingredients, measurements or methods as me.

Lastly, I do everything I can to ensure that my recipes (and instructions) are accurate and easy to follow. However, I am human, and don't always get it right. If you notice anything strange, a mistake, or even a typo, please let me know in the comments.