Oatmeal Pancakes
Delicious and healthy oatmeal pancakes made with ripe bananas and rolled oats, perfect for breakfast.
Equipment
- blender
- Griddle
Ingredients
- 2 medium ripe bananas best when they have lots of brown spots
- 2 large eggs
- 0.5 cups unsweetened almond milk 120g
- 1 teaspoon vanilla extract
- 1.5 cups old fashioned rolled oats gluten free if desired, 143g
- 2 teaspoons baking powder
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
- olive oil for cooking
Instructions
- Add all of the ingredients to a blender and blend on high until completely smooth, about 30 seconds to 1 minute. Let the batter sit in your blender while you heat your pan up.
- Lightly coat a griddle with coconut oil, vegan butter or olive oil and place over medium heat. Once pan is hot, add ⅓ cup of the batter to the griddle for each pancake and cook for 2-4 minutes until pancakes slightly puff up and you see a few bubbles along the edges.
- Flip cakes and cook until golden brown on underside. If you find that pancakes are browning too quickly then you need to lower the heat.
- Wipe skillet clean and repeat with more oil and remaining batter. Makes 9 pancakes total. Serves 3, 3 pancakes each.
Notes
To freeze these pancakes: place the pancakes on a baking sheet so they aren't touching and place in the freezer for 30 minutes, then place them in freezer safe containers and freeze for up to 3 months. Once ready to reheat, simply add pancakes to a plate and microwave for 30-60 seconds or until warm.
Nutrition
Serving: 3pancakesCalories: 311kcalCarbohydrates: 51.5gProtein: 12.2gFat: 6.9gSaturated Fat: 1.3gFiber: 7.4gSugar: 10.8g
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