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About the Recipe: Take a trip to the tropics for breakfast. These tasty banana oatmeal pancakes are fluffy, full of flavor, and healthy. The ripe bananas make them taste almost like banana bread. Serve topped with your favorite, toasted almonds, flaked coconut, banana slices, and drizzles of maple syrup.
Recipe Adapted from: Dropping Acid The Reflux Diet Cookbook by Jamie Koufman M.D.; Jordan Stern, M.D., and French Master Chef Marc Bauer Using 1/4 cup, pour some batter onto the pan.
- Flip the pancakes when the underside is golden brown about 1-1/2 minutes; and
cook the other side until no longer wet inside.
Keep warm until the remaining pancakes are cooked.
Serve pancakes warm with optional toppings: banana slices, toasted almonds,
coconut, and drizzles of maple syrup.
Yield: Serves 4
Cook’s Note: To make your own oat flour, place the quick cooking oats or whole rolled oats (not instant oats) in a food processor, pulse and mix until fine ground. Also, the consistency of the batter depends on the size of the bananas.
pdf for Copy of Recipe – Tropical Banana Oatmeal Pancakes
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