Mother’s Day Banana Pancakes with Cinnamon Syrup

iStock_000017963199XSmallThese quick and easy banana pancakes are also free of the top eight allergens! Top with our cinnamon syrup and you’re sure to have a special morning meal on Mother’s Day.

Free of the Top 8 Allergens: Milk-free, Egg-free, Wheat-free, Peanut-free, Soy-free, Tree nut-free, Fish-free, Shellfish-free 

Banana Pancakes

  • 1 1/2 cups oat flour
  • 1 T. sugar
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1 1/4 cups orange juice
  • 1 T. oil
  • 1 tsp. vanilla extract
  • 1 1/2 T. water, 1 1/2 T. oil, 1 tsp. baking powder, mixed together
  • 1 1/2 cups banana, chopped

Heat nonstick griddle or skillet over medium heat. In medium bowl, combine all ingredients, except banana. Stir well. Fold in banana. Spoon 1/3 cup batter for each pancake onto griddle or skillet. Cook until top bubbles and edges are browned. Flip and cook until done. Top with Cinnamon Syrup.

Cinnamon Syrup

  • 3/4 cup light corn syrup
  • 1 tsp. ground cinnamon
  • 1 tsp. vanilla extract
  • 1 tsp. lemon juice

In small saucepan over low heat, cook corn syrup until thoroughly heated. Add remaining ingredients. Mix well. Pour warm syrup over pancakes or waffles.

Happy Mother’s Day!

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