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These fiber- and protein-packed gluten-free pancakes from Daphne Oz's new cookbook, Eat Your Heart Out, are wonderfully light, but filling. She created them as a way to get her kids to eat oats—and it worked! Daphne likes to serve them to her family on weekends topped with fresh berries and warm date syrup. Feel free to use whatever toppings you like, though.
Pro Tips from Daphne: If you want to make your own oat flour, simply add gluten-free rolled oats to a high-speed blender and pulverize until a fine powder forms. If you are cooking for a crowd, you can keep previous batches of pancakes warm on a sheet pan in a 200°F oven as you work through the batter, up to 20 minutes, but no longer or you risk them drying out.
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 the 2 tablespoons 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 ¼ 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 form on the top, 2 to 3 minutes. Flip and cook until golden brown on the other side, another 2 minutes.
Remove the cooked 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.
Excerpted from Eat Your Heart Out by Daphne Oz. Copyright © 2022 by Daphne Oz. Used with permission by William Morrow Cookbooks. All rights reserved.