Popular
Latest From the Show
How to Make Magic Pancakes with Banana and Yogurt | Daphne Oz
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Each product has been independently selected by our editorial team. We may receive commissions from some links to products on this page. Promotions are subject to availability and retailer terms.
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.
For more healthy recipes from Daphne, check out her Cauliflower Alfredo Mac 'n' Cheese and Zucchini Oatmeal Chocolate Chip Cookies.
Ingredients
- 1 very ripe banana
- 2 cups gluten-free oat flour (see Tip)
- 1 cup gluten-free rolled oats
- 1 tablespoon baking soda
- ½ teaspoon sea salt
- 2 cups goat or sheep milk yogurt
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 2 tablespoons coconut oil, melted, plus more for greasing
- Sliced fresh berries, to serve (optional)
- Date syrup, warmed, to serve (optional)
Yield
Serves: Makes 12
Preparation
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.