These pancakes are ultra-tender, have crunchy, lacy, edges and are perfectly sweetened by the banana. If you would like, you could speckly your pancakes with chocolate chips. Lightly drizzled with maple syrup, they are the ultimate weekend treat.
Aquafaba is the liquid from a can of unsalted chickpeas. When whipped, it resembles the texture of meringue, and really lightens up the pancakes as well acting as a binder. The aquafaba takes several minutes to whip up into stiff peaks, so if you have a stand mixer or hand beater, this is an appropriate time to use it!
1½ cups oat flour*
½ cup almond flour
¼ cup ground flax seed
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
¾ cup mylk*
1 ripe banana, smashed
½ cup aquafaba
*You can always make your own oat flour by blending rolled oats until they resemble a flour-like texture. That is typically what I do!
*I use coconut or cashew milk, but you can use any milk you like
In a large bowl, whisk together the oat flour, almond flour, ground flax seed, baking soda, baking powder and salt until well combined. Add the milk and banana to the bowl and stir to combine. Set the batter aside to rest for at least 10 minutes.
In the meantime, whip the aquafaba in the bowl of a stand mixer, fitted with the whisk attachment, until stiff peaks form. This will take about 5 minutes.
Fold the aquafaba into the pancake batter until combined. Let the batter rest for another 5 minutes while you preheat your skillet.
Heat coconut oil in a large skillet over medium heat. Scoop ½ cup portions of batter into the hot pan and sizzle until bubbles form on the tops of the pancakes. Flip them and cook for 1-2 minutes on the other side until entirely cooked through and golden brown.
Serve with maple syrup and enjoy!
I always have rolled oats in the pantry and can easily turn them into oat flour by blitzing them in the blender for a minute or two until they are finely ground.
Aquafaba, the liquid from a can of unsalted chickpeas.