Banana Oat Pancakes

 

Ingredients:

  • 1 cup unsweetened almond milk (or your milk of choice)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 medium bananas
  • 2 cups gluten free rolled oats
  • 1 tablespoon baking powder
  • 1/8 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon butter or oil for cooking

Instructions:

Add all ingredients to a high speed blender

Blend until smooth – some oat pieces will remain whole which is okay.

Heat large skillet over medium heat; once pan is hot add butter or oil.

Using 1/4 measuring cup, scoop batter and pour onto pre-heated skillet. Careful not to crowd.

Cook pancake on on side until edges begin to bubble – about 3 minutes. Using large spatula gently flip and cook for 2 minutes. Repeat with remaining batter.

Transfer cooked pancakes to wire rack to cool slightly and serve with your favorite toppings. Enjoy!


2 comments


  • Katherine

    I made these vegan by replacing the egg with a combo of chia seeds and water and I LOVE them for when I have a sweet tooth. I make them stretch by storing the batter. It thickens in the fridge. To dilute it all I need to do is add some water or unsweetened almond milk the next day. They are delicious and nutritious.


  • Cadine Oconnor

    This looks absolutely amazing! I will be trying this tomorrow!


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