Prep Time: 25 minutes

Cook Time: 70 minutes

Serving: 2 people

A Word From The Cook

I use Bob’s Red Mill Gluten Free flour, it is a perfect 1 for 1 alternate to all purpose flour.   Great for brunch and / or an afternoon coffee!

Ingredients

Muffin Mix

• 1 1/2 Cups Oatmeal
• 1 1/4 Cups Flour
• 1/2 Cup Sugar
• 1 1/2 Tsp Baking Powder
• 1 Tsp Baking Soda
• 1/4 Tsp Salt
• 1 Tsp Cinnamon
• 1/4 Tsp Nutmeg
• 1 Egg
• 1/4 Cup Vegetable Oil
• 1 Tsp Vanilla
• 3 Bananas

Topping

• 1/2 cup Rolled Oats
• 1/4 Tsp Cinnamon
• 2 Tbsp Brown Sugar
• 2 Tbsp Melted Butter

I use Bob’s Red Mill G.F. All Purpose Flour and Bob’s G.F. Rolled Oats

Instructions

Pancakes:

1. Pre-heat oven to 375° F
2. In a large bowl mix the Oatmeal, Flour, Baking Powder, Baking Soda, Cinnamon, Nutmeg and Sugar until blended.
3. In a smaller bowl whisk the egg, oil and vanilla.
4. Add the wet mixture to the dry mixture and combine.
5. Stir in the mashed bananas.
6. In another bowl combine the topping ingredients and mix well
7. Sprinkle over the muffin batter.
8. Bake @ 375°F for 20 minutes.

I often make just Muffin Tops (using a Muffin Top pan).   If you do that then reduce the baking time to 16 minutes.