Banana Oatmeal Pancakes
Ingredients
The batter
-
1
cup
old-fashioned rolled oats or gluten-free oats
-
2
large
eggs
-
1
cup
dairy or almond milk, oat milk, or cashew milk
-
2
tablespoons
avocado oil
-
2
teaspoons
white vinegar
-
½
cup
gluten-free flour blend
-
½
teaspoon
baking powder
-
½
teaspoon
baking soda
-
1
cup
mashed banana (1 large or 2 small-medium)
Optional toppings
-
to taste
vanilla extract
-
to taste
ground cinnamon
-
to taste
maple syrup
-
to taste
additional sliced banana
-
to taste
greek yogurt
-
to taste
berries
-
to taste
fresh fruit
-
to taste
pecans
-
to taste
almonds
-
to taste
walnuts
Instructions
- Pulse the oats in a blender or food processor until they resemble flour with some larger pieces.
- In a bowl, whisk together the eggs, milk, oil, and vinegar.
- Add the dry ingredients to the egg mixture and mix to combine, then fold in the mashed banana.
- Heat a skillet or griddle over medium-high heat and coat with nonstick spray or oil.
- Add 2-3 tablespoons of batter to the hot surface in circular mounds.
- Cook until golden brown on the bottom and bubbles form on top, about 2 minutes.
- Flip the pancakes and cook until golden brown on the other side, about 1 to 1½ minutes.
- Keep the pancakes warm while cooking the remaining batter.
Nutrition Facts (estimated)
Servings
4 servings (12 pancakes)
Calories
325
Total fat
11g
Total carbohydrates
45g
Total protein
9g
Sodium
370mg
Cholesterol
75mg
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