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Magic Pancakes
I’m SO excited to finally share the first recipe from my new book, #EatYourHeartOut! So many of you ask how I enjoy food, enjoy my time with family and friends around the table, while also keeping my health and wellness goals in focus.
This week, we’re starting with my Magic Pancakes — fiber and protein packed, wonderfully light but filling, and the easiest way to get you and your kids to love oatmeal!
Find this and 150 other craveably clean recipes free from gluten and refined sugar in my new cookbook, Eat Your Heart Out!
Magic Pancakes
Ingredients:
1 very ripe Banana
2 cups gluten-free oat flour (see note)
1 cup gluten-free rolled oats
1 tbsp baking soda
1/2 tsp sea salt
2 cups goat or sheep milk yogurt
4 large eggs
2 tsp pure vanilla extract
2 tbsp coconut oil melted, plus more for greasing
Sliced fresh berries to serve (optional)
Date syrup, warmed to serve (optional)
Instructions:
• In a large bowl, mash the banana, then add the oat flour, oats, baking soda, and salt and stir to combine.
• In a medium bowl, whisk the yogurt, eggs, vanilla, and 2 tbsp of coconut oil until smooth. Add the egg mixture to the flour mixture and gently mix until just combined.
• Heat a griddle or nonstick saute pan over medium heat and grease with 2 teaspoons coconut oil. Pour 1/4 cup batter onto the pan (try to pour in one spot for the most circular result) for each pancake, filling the pan with as many as you can while making sure to leave an inch between each so they have room to spread without touching. Cook until golden brown on one side and bubbles begin to form on the top (2 to 3 minutes). Flip and cook until golden brown on the other side (another 2 minutes). Remove the pancakes and serve topped with fresh fruit and warm Date Syrup, if using.
• Continue working through the batter to make all the pancakes, greasing with additional coconut oil as necessary. If you're cooking for a crowd, you can keep previous batches warm on a sheet pan in a 200F oven, as you work through the batter up to 20 minutes, but no longer or they risk drying out.
Note: If you want to make your own oat flour, simply add the gluten-free rolled oats to a high-speed blender and pulverize until a fine powder forms.
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