Gluten Free Baked Pancakes
These Gluten Free Baked Pancakes are not only easy to whip up for a morning breakfast, but they are also vegan!
Equipment
- 1 High Speed Blender
Ingredients
- 2 1/2 Cups Oats I have used quick or regular rolled oats.
- 3/4 Cup Plant Based Milk I used a vanilla unsweetened almond milk. Use your favorite plant based milk.
- 2 Banana's Use a very ripe banana.
- 2 Tbsp Apple Cider Vinegar
- 4 tsp Baking Powder
- 2 tsp Pure Vanilla Extract
Instructions
- Preheat the oven to 425° F.
- Prepare a baking sheet with parchment paper, set aside.
- Peel and mash the bananas in a medium sized mixing bowl, set aside.
- Pour the oats into a high speed blender, blend until the oats become a flour.
- In the mixing bowl with the mashed bananas, mix in the oat flour and all the other ingredients until well combined.
- Let the batter set for 5 minutes before scooping onto the baking sheet.
- Scoop the batter into pancake shapes onto the lined baking sheet.
- Once the baking sheet is full, slide it into the oven and bake for 10 minutes.
- Remove from the oven, flip the pancake, return to the oven and bake for another 5 minutes.
- Once the pancakes are done, they will be slightly browned and springy to the touch, remove from the oven and serve with your favorite toppings.