Banana Oat Pancakes
An easy and healthy recipe made with a few simple ingredients that even your kids will love! Take these on the go, eat as a snack, or simply serve for breakfast at the table.
I am so excited to start sharing some of my go to recipes with you guys! I want to preface my first recipe by telling you that I will never write you a book before sharing the actual recipe. Quick and straight to the point is my intention with the blog section. I also want to warn you that I am not a nutrition expert so it isn’t likely that I will have nutritional facts to share along with my recipes. I like to consider myself a healthy-ish eater so you can count on tasteful dishes (mostly) without all the junky ingredients.
SO! To the point.
I super love pancakes but I don’t love the calories or carbs that come with them so I love this simple and healthy pancake recipe that doesn’t come with all the ingredients that can make you feel heavy and bloated. I also love that I can make a large batch to either refrigerate or freeze for a quick breakfast in the morning for the kids. They are my go-to breakfast for baby Z and he loves them!
Ingredients
1 cup rolled oats – I use any brand but you can use gluten free if that’s your preference!
2 ripe bananas – extra ripe bananas give these pancakes an added sweetness and they are easier to mash the softer they are.
½ cup almond milk – you can use any milk you prefer! I love almond because it’s dairy free.
1tsp cinnamon +1 tsp vanilla – these will balance the banana flavor of the pancake.
*you can also add chocolate chips to your mixture! If that is your preference, use about ¼ cup of milk chocolate or dark chocolate (healthier option) to your mixture.
Mash bananas in a large bowl with a whisk or fork. Once you have a smooth consistency mix in cinnamon and vanilla. Add rolled oats and stir mixture until evenly distributed. Add almond milk and stir until thick.
*add a sprinkle of oats if you need to thicken your mixture
Heat a large skillet pan over medium heat and add butter or non-stick spray to the pan. You can also use a small amount of coconut oil if you prefer. Add about 1/3 cup (or two very large spoonful’s) to the pan and cook over medium-low heat. This will allow for the pancake to cook through without burning. Once the underside is browned you can flip the pancake without it falling apart. Brown the other side and voila! You are ready to serve.
These pancakes are already naturally sweet and can be eaten without syrup but if you prefer to use it, my suggestion would be to use a natural maple syrup or an almond butter spread. I drizzle just a small amount of maple syrup on Z’s pancake and he gobbles it right up!
If you intend on freezing these, they will keep for about a month. To reheat, I would defrost at room temp and microwave for 15-30 seconds. If you’re in a rush, microwave defrost on a very low temp so that it doesn’t change the fluffy consistency of your pancake.
If you are refrigerating, your pancakes will keep for 5-6 days!
