OMG (Oh My God) Banana Oatmeal Pancakes

There's no better way to start the day reflux-free than with these banana pancakes. Banana and oat flour both have reflux-fighting power, and will give you a great base to keep your reflux at bay all day long.

Serves 4

Ingredients

2 tbsp light brown sugar

1⁄2 cup oat flour

1⁄2 cup all-purpose flour

1 tsp baking powder

1⁄2 tsp salt

1⁄8 tsp nutmeg

2 large eggs

3 bananas, blended or food processed

2 Tbsp (1 oz.) non-fat sour cream or buttermilk

Milk (poured to desired consistency)

1 tbsp butter (for cooking)

Maple syrup, as desired

Directions

1. Mix light brown sugar, oat flour, all-purpose flour, baking powder, salt, and nutmeg together in a bowl.
2. Whisk in the sour cream or buttermilk, the eggs, and the bananas.
3. If the mixture is too thick, add milk a few tablespoons at a time.
4. Preheat a non-stick pan over low to medium heat. Wipe a paper towel that has been rubbed with butter on the bottom of the pan. (Remove excess butter with the same paper towel and use again before cooking the next pancake.)
5. Using a ladle, pour some batter into the pan.
6. Flip pancake when the underside is golden brown, and cook until no longer wet inside.
7. Keep warm until all the pancakes are ready.
8. Serve with maple syrup, and can be topped with diced apples.

Notes

• I like to use Canadian D-grade maple syrup (equivalent of grade C in the U.S.) for its darker color and stronger flavor.
• Cooking in a non-stick pan allows you to use butter sparingly.
• You can make your own oat flour by blending rolled oats in a food processor or blender until fine.
• If you make the batter the night before, don’t add the baking powder until just before cooking. This batter will be slightly darker, but the result will be just as delicious.
• Adding a tiny bit of diced mango to the batter just before cooking gives these pancakes a great flavor and pleasing color.

Recipe reprinted from Dropping Acid, The Reflux Diet Cookbook & Cure, by Jamie A. Koufman, MD, F.A.C.S.