Banana Oat Pancakes Recipe
One of my favorite weekend things to do is to take my time and make a double batch of banana oat pancakes. I got this recipes from my 21 Day Fix Fixate Cookbook. I have very few cookbooks that I actually use; but this one is great because it uses clean ingredients, and it’s easy for me to substitute the ingredients for my allergy needs.
This recipe contains amazon affiliate links, but my opinions are my own.
Banana Oat Pancakes Are Allergy Friendly
I love this recipe because it does not use flour or dairy; and I can use an egg substitute for the eggs in the recipe and it comes out just as good! I also add a little extra baking powder to my batch to help make the pancakes a little fluffier.
These gluten free pancakes are packed with 12g of protein per serving! And the carbs are healthy complex carbs. So you can have these with a lot less guilt than the traditional sugary, pancakes made with flour.
Banana Oat Pancakes Recipe
One great tip I’d recommend to you is to add all of the dry ingredients into an airtight container along with a card with the wet ingredients. This way when you want to whip up a batch, you just need to pour everything from the container into the blender and add the bananas, milk and vanilla. It’s super simple!
Banana Oat Pancakes
Equipment
- Blender
Ingredients
- 1 cup unsweetened almond milk
- 2 large eggs (or an egg replacement - I like Bob's Red Mills egg replacer or flaxseed meal)
- 1 large ripe banana
- 1 tsp pure vanilla extract
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1 dash sea salt
- 2 cups old-fashioned rolled oats
- 1/2 tsp extra virgin organic coconut oil
- 3 cups fresh mixed berries
Instructions
- This recipe is SUPER easy!
- Add all of the ingredients into a blender and blend until smooth.
- Heat a skillet with the coconut oil to medium-low heat.
- Pour batter into the skillet.Wait about a minute for the batter to bubble around the edges.
- When bubbling, flip the pancakes and cook for another 90 seconds.
Video
Freezing Your Banana Oat Pancakes
These pancakes are great to freeze and pop in your microwave for 60 seconds on each side to reheat. I like to do this so I have easier grab-and-go healthy, gluten free options for my breakfast each day. Whether its Bob’s Red Mill oatmeal or sausage with avocado and sweet potato puffs, I can grab something quick with no guilt.
Cookbook Giveaway
If you would like to make simple and satisfying real-food recipes, I am hosting a giveaway for the Clean Eating For Busy Families cookbook. My kids also enjoy helping in the kitchen. As they are getting older I want to encourage them to be more creative in the kitchen with snacks and dinner ideas.
Will you make these pancakes? I’d love to hear when you think of them when you do!