Why pat-a-cakes? Because I love playing pat-a-cake with my daughter and I LOVE these pancakes! Not kidding, best “baked” good I’ve eaten in the last 4 months of veganism. A perfect start to a cool fall morning.
Bonus points: they are alkaline, gluten free, refined sugar free, vegan and just plain awesome.
Banana Pat-a-cake Bliss
1 1/2 cups oat flour
1/2 cup brown rice flour
1 cup rolled oats
1 tsp baking powder
1/2 teaspoon baking soda
1 tsp ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon sea salt
1/4 c coconut oil, plus more for greasing skillet
2 Tbl ground flax plus 6 Tbl. water, stir together and let sit for a few minutes
2 c unsweetened almond milk plus 2 tsp. lemon juice
2 Tbl maple syrup
2 over ripe bananas, mashed
Mix dry ingredients together. If you don’t have oat flour, just throw some oats in the food processor and make your own.
If your coconut oil is in a solidified form, cut it into the dry mix. If it’s liquified because your house is nice and warm, mix it into the wet ingredients.
Mix liquid ingredients together and combine with the dry. Add in banana. I like to keep some banana chunks for happy flavor bursts, so if you’re like me, don’t mix the batter too well, just until combined.
Heat skillet to medium. Melt 1/8 tsp coconut oil in skillet (I did this before each round, the bananas like to stick.) Scoop 1/4 c batter per pancake (any bigger and they got moody about flipping.) Cook until golden on each side.
Top with your favorites! We love applesauce, apple butter, yogurt, or frozen mixed berries cooked down with a little cinnamon and sweetener.
Amended from a recipe found on this site.