- 2/3 cup gluten-free oats
- 1/2 cup non-dairy milk
- 1/2 ripe banana
- 1/2 tbsp maple syrup
- 1 tsp baking powder
- 1 dash of cinnamon
- 1 tsp vanilla extract
- 1 tsp nutmeg
- 1/4 cup canned pumpkin
- 1 tsp pumpkin spice
- In a large bowl, mash your banana and add the rest of your ingredients except for oats.
- Add oats to your high speed blender or food processor and pulverize oats into flour. Add oat flour to the rest of your batter and stir until well combined.
- Place a large skillet on medium heat. Drop batter by large spoonfuls onto the skillet, and cook until they are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.
- Add your favorite topping. I topped mine with some banana ice cream and cinnamon.
Plan Ahead – Prepare the batter the night before.
Tried this recipe?Let us know how it was!