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We are so excited to see Issue 14 of Dishing out and about on stands around town for the summer. The new magazine is full of great recipes and stories, including an editorial on pancakes. There were so many great pancakes to consider, we wanted to share the recipe for another version with all our digital readers and followers. Check out this recipe from Lotus for their blue corn banana griddle cakes.
Ingredients
- 4 cups oat flour
- 1 cup blue corn flour
- 1 cup arrowroot starch
- 1/2 cup cane sugar
- 3/4 tablespoon baking soda
- 3/4 tablespoon baking powder
- 1 teaspoon salt
- 1/4 cup ground flax meal
- 4 bananas
- 1/2 cup melted palm shortening
- 2 cups water
Instructions
- Combine all dry ingredients.
- In a separate bowl, blend the bananas, palm shortening and water.
- Mix wet and dry ingredients together until no clumps remain.
- If needed, slowly add more water.
- Cook in a nonstick pan or griddle on medium-high heat.
Posted in Daily Dish