Banana Oat Pancakes
Use your blender to blend wholesome ingredients, like bananas, oats, and vegan eggs into a batter and make these fluffy, high-fiber banana oat pancakes.
Servings: 9 pancakes
Ingredients
- 1 tablespoon Flax Meal or 1 egg
- 1 Banana very ripe
- 1 ½ cups Rolled Oats or gluten free rolled oats
- 1 cup Unsweetened Almond Milk or milk or choice
- 1 teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ¼ teaspoon Salt
- 1 tablespoon Olive Oil
- ½ teaspoon Vanilla Extract
- Optional chocolate chips or dairy free chocolate chips
Instructions
- Make a flax egg by combining the flax meal in a small bowl with 2 tbsp water. Set aside for 5 minutes to set.
- Place all ingredients except chocolate chips if using to a food processor or blender and process until combined well.
- Bring an electric skillet to medium heat (or 300 F). Place 1/4 cup of the batter onto the skillet (1/4 cup makes one pancake). Repeat for the remaining batter.
- Cook 3-4 minutes until the pancakes bubble then flip and cook another 2-3 minutes then remove from the skillet and place on a wire baking rack to cool for a few minutes then serve.
Notes
- Use very ripe bananas to give the pancakes enough natural sweetness.
- Do not use quick oats. You can use oat flour or whole wheat flour instead measured correctly.
- Stop blending the batter once it’s smooth. Over blended batter can make the pancakes turn gummy or dense.
- It’s best to cook these pancakes over medium heat to ensure the edges crisp up, but not before the middle cooks all the way through.
- Use a measuring cup to measure out the batter to create uniform pancakes.
- Store pancakes in the refrigerator up to 7 days or in the freezer up to 60 days.
Nutrition
Serving: 1pancake | Calories: 86kcal | Carbohydrates: 13g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 133mg | Potassium: 147mg | Fiber: 2g | Sugar: 2g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg