After ringing in the New Year and rounding out this indulgent season of celebration, January tends to be a time for intention and diligence. Choices made with resolve at the beginning of the year—if done honestly—may be sustained throughout the year to form new habits. Many of these choices, as we know, revolve around health and wellness. So, try out this fat-free, sugar-free, gluten-free recipe (that really doesn’t taste like any of those things!) as you kick off some new health choices this year. Believe it or not, it almost tastes like dessert for breakfast!
Total prep time: 15 minutes
Servings: about eight 4-inch pancakes
Don’t have oat flour handy? Or find that it is expensive? Make your own oat flour! If you have oats in the pantry, toss them in a blender or food processor and agitate or pulse lightly as it whips the oats to avoid too much friction heat and to create a more even “flour” texture. The oats should become flour after about 30 seconds of high-powered action! Whenever a recipe calls for oat flour, I find that making my own from scratch is both satisfying and satisfactory for most recipes.
- 1 very ripe banana
- 1/2 cup unsweetened applesauce
- 1 egg
- 1 cup gluten-free oat flour (not all oats are gluten-free)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Optional, but recommended:
- dash of vanilla
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
1. Mash banana and blend together with applesauce and egg.
2. Combine with remaining ingredients and desired “flair” (spices, nuts or seeds, etc.). Don’t worry if batter is a little lumpy.
3. Heat a skillet or frying pan with some coconut oil or other preferred non-stick oil. (Okay, a little unprocessed saturated fat is good.) Drop the batter on the skillet in preferred size and form.
4. The natural sugars in the banana and applesauce will caramelize just enough to emit a tantalizing whiff of sunshine-sweetness amid these bitter, cold days. Top with more applesauce, maple syrup, almond butter, or whatever strikes your fancy, and enjoy!