1/2 cup (50 g) certified gluten free oats ground into powder (See Recipe Notes)
1/2 teaspoon baking powder
Pinch kosher salt
2 eggs (100 g, weighed out of shell) at room temperature, beaten well
1 peeled, ripe banana (100 g), mashed very well
Butter, for cooking (optional)
For the oats
If you need or want to replace the oats, this recipe also works with 1/3 cup (40 g) blanched almond flour (not almond meal). You can also try using quinoa flakes, ground into as fine a powder as possible, which typically work as a substitute for oat flour.
Whisk the pancake batter once more to ensure uniformity, and pour it onto the hot, greased skillet in scant 1/4-cup portions. Allow the pancakes to cook, undisturbed, for about 2 minutes or until golden brown on the underside.
Flip the pancakes and allow to cook for only about 30 seconds or until set. Remove from the skillet or griddle and repeat with any remaining batter. Serve warm.
Leftover pancakes can be wrapped tightly and refrigerated for up to 3 days or frozen for longer. Defrost at room temperature, unwrap, and place on foil. Sprinkle lightly with water, then reheat in a 300°F oven or toaster oven until warm before serving.