Banana Oat Pancakes
You are going to love these Banana Oat Pancakes! This delicious gluten-free pancake recipe is simple to make and is perfect for breakfast or brunch.
Servings: 4 Servings
Calories: 113kcal
Ingredients
- 1 large ripe banana peeled
- 1 cup old-fashioned rolled oats
- ⅔ cup Almond Milk or any other plant milk of your choice
Toppings
- banana optional
- pecans optional
- maple syrup optional
Instructions
- Using a high-speed blender, blend the rolled oats. Pulse until they form a flour-like consistency.
- Combine almond milk and ripe banana in the blender, and blend until the mixture becomes smooth. The batter should have a slightly thick consistency that is still pourable into a mixing bowl.
- Transfer the batter to a mixing bowl and allow it to rest for 10 minutes, allowing the fiber to absorb the liquid.
- Heat a pancake griddle over medium-high heat. Lightly grease the griddle with coconut oil and pour 3 tablespoons of batter per pancake.
- Cook for 2-3 minutes on one side until it solidifies and starts to dry out.
- Flip the pancake to the other side and cook for an additional 1-2 minutes until it is fully cooked.
- Serve the pancakes with slices of banana, pecans, and a drizzle of maple syrup.
Notes
You could try using a flour of your liking instead of oat flour (blended oats).
Add chocolate chips to the batter to add sweetness to the recipe.
Make these pancakes ahead and reheat them when ready to eat; they can last up to 4 days in the fridge in an air-tight container.
Nutrition
Calories: 113kcal | Carbohydrates: 22g | Protein: 3g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 56mg | Potassium: 195mg | Fiber: 3g | Sugar: 4g | Vitamin A: 22IU | Vitamin C: 3mg | Calcium: 62mg | Iron: 1mg