Banana Oat Pancakes
Start your day with a stack of these delicious pancakes made with fresh bananas and oats. These pancakes can be made gluten free too!
- 1/2 cup all-purpose flour, (or gluten free all purpose flour)
- 1/2 cup oat flour
- 1/2 cup old fashioned oats
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 cup unsweetened almond milk, (or any milk of choice)
- 1 teaspoon apple cider vinegar
- 2 large bananas, divided
- 1 large egg
- 1 tablespoon pure vanilla extract
- 1 tablespoon melted butter or ghee, plus more for greasing the pan
Combine flours, oats, baking powder, baking soda and salt in a large bowl.
Combine almond milk and apple cider vinegar in a small bowl or measuring cup. Stir and let sit for 5 minutes.
Meanwhile, in a medium bowl, mash half a banana (about 1/3 cup) until smooth. Slice the remaining bananas and set aside.
Add the egg, vanilla and melted butter and whisk to combine.
Pour the almond milk into the bowl with the banana and egg mixture and whisk again until well combined.
Pour the wet ingredients into the bowl with the flours and stir until thoroughly combined.
Let the mixture sit for 5 minutes while you preheat a large skillet over medium heat.
Once hot, add enough butter or ghee to lightly grease the bottom of the pan.
Pour about ¼ cup batter into the pan, gently press 3-4 banana slices onto the top. Once bubbles form on top and edges are cooked, flip the pancake and cook an additional 1-2 minutes on the other side until cooked through.
Keep warm on a plate in the oven while you repeat with remaining batter and bananas using additional butter to grease the pan as needed.
To freeze, allow the pancakes to cool completely. Spread them out on a baking sheet and then place them in the freezer for 30 minutes. Move them to a freezer safe container or zipped-top bag and freeze for up to 3 months.
To reheat, place the pancakes on a plate and microwave for 30 to 60 seconds or in a toaster until warm.
- Flour: You can use regular or gluten free all purpose flour. You can also substitute by using all oat flour.
- Oat Flour: To make 1/2 cup oat flour, process 1/2 cup of old fashioned oats in a food processor until the oats have turned into a fine flour, about 20 seconds to 1 minute. It should feel like powder with a little texture.
- Milk: Use any type.
- Egg: Substitute the egg with 1 flax egg (1 tablespoon ground flax seed + 2 tablespoons water.)
- Butter:Substitute with coconut oil or ghee.
Calories: 93kcal, Carbohydrates: 15g, Protein: 3g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 18mg, Sodium: 150mg, Potassium: 123mg, Fiber: 1g, Sugar: 3g, Vitamin A: 66IU, Vitamin C: 2mg, Calcium: 53mg, Iron: 1mg