Everyone loves pancakes, right? I know I love the idea of pancakes, but they can be a little time consuming and many of them are full of sugar (in addition to the maple syrup we drown them in). If we love pancakes, can’t we make some that are easy to bring together and have a little bit of nutritional value to them? We sure can…
Not only are these pancakes absolutely delicious, but they are also gluten-free, dairy free, high in fiber and contain no added sugar. Plus, they come together in a blender!
They are ready as fast as you can dump everything into your blender, they have ingredients that are actually beneficial to your morning routine and they have a fabulous texture that I fall more in love with everything I whip these pancakes up. You should definitely try them…
Let’s get started…
You will need 2 large very ripe bananas (the more ripe, the better!), 2 large eggs, 1/3 cup of almond milk, 1 teaspoon of vanilla extract, 1 1/4 cups of old fashioned oats, 1 1/2 teaspoons of baking powder, 1/2 teaspoon of ground cinnamon and a pinch of salt and cloves. The cloves are optional, but I love the warm spicy goodness it adds to these pancakes.
Combine everything in your blender and blend until smooth.
Place a flat griddle or large skillet over medium heat and let it get warm. Once the griddle is warm, spread some butter over the surface or spray with your favorite non-stick cooking spray. Add 1/3 cup of batter leaving space between each pancake and let them cook until the surface begins to form bubbles…
Once you see these bubbles and the outer edges of the pancakes feel slightly set, carefully flip the pancakes and continue cooking until both sides are golden brown and the middle of each pancake feels firm to a light touch.
Look at that gorgeous color! So beautifully golden brown and they are even more delicious than they look. The bananas in the batter caramelize and the baking powder in the batter helps these pancakes to puff up to thick, fluffy pancake perfection.
Drizzle your stack of banana oat pancakes with some maple syrup, add a little dollop of whipped cream and toss some crushed pecans or walnuts over the whole plate and prepare yourself for some truly fabulous pancakes.
I love that they are so amazing even without the addition of sugar and I also love that everyone can enjoy them. Using almond milk in the batter keeps them dairy free and using gluten free oats keeps them gluten free, so they are a wonderfully healthy option for a delicious breakfast or midnight snack.
Just blend the batter, griddle the cakes and enjoy!
Banana Oat Pancakes
Ingredients
- 2 large bananas, very ripe
- 2 large eggs
- 1/3 cup of almond milk
- 1 teaspoon of vanilla extract
- 1 1/4 cups of old fashioned oats
- 1 1/2 teaspoons of baking powder
- 1/2 teaspoon of ground cinnamon
- a pinch of salt and cloves (optional)
- pecans, crushed (optional garnish)
Instructions
- Combine the ingredients in a blender and blend until smooth and frothy
- Place a wide skillet or flat griddle over medium heat and grease the surface with butter, oil or non-stick spray
- Add 1/2 cup of batter onto the warm greased skillet and cook until the underside is golden brown
- Flip the pancakes and cook until both sides are golden and the center of the pancakes feel springy to a light touch
- Serve garnished with crushed nuts and maple syrup (optional)
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