Description
Delicious and healthy Banana Oatmeal Pancakes made with wholesome ingredients like rolled oats, banana, and almond milk. These gluten-free pancakes are naturally sweetened with real maple syrup and can be easily customized with fresh berries, chocolate chips, and sliced almonds for a nutritious breakfast or snack.
Ingredients
Scale
Wet Ingredients
- 1/2 cup Almond Milk (unsweetened)
- 2 Eggs
- 1 Egg White
- 1 Banana
- 2 Tablespoons 100% Real Maple Syrup
- 1 teaspoon Vanilla Extract (optional)
Dry Ingredients
- 1 1/2 cups Rolled Oats (Gluten-Free preferred)
- 2 teaspoons Baking Powder
- 1/4 – 1/2 teaspoon Salt
Toppings
- Fresh Berries
- Real Maple Syrup
- Chocolate Chips
- Fresh Banana Slices
- Sliced Almonds
Instructions
- Prepare the Batter: In a blender, combine the almond milk, eggs, egg white, banana, maple syrup, vanilla extract (if using), rolled oats, baking powder, and salt. Blend until the mixture is smooth and well incorporated.
- Preheat the Skillet: Heat a skillet over medium heat. Once hot, spray with non-stick cooking spray or add a small amount of coconut oil or butter to prevent sticking.
- Cook Pancakes: Pour the batter onto the skillet in round circles to form pancakes. Cook for 2-3 minutes on one side until bubbles form and edges appear set.
- Flip and Finish Cooking: Carefully turn the pancakes over and cook for an additional 1-2 minutes until golden brown and cooked through.
- Serve with Toppings: Remove pancakes from the skillet and drizzle with real maple syrup. Add your desired toppings such as fresh berries, chocolate chips, banana slices, and sliced almonds before serving.
Notes
- For fluffier pancakes, ensure the batter is well blended and the skillet is properly preheated.
- If the batter is too thick, add a splash of almond milk to thin it out slightly.
- Use gluten-free rolled oats if you require a gluten-free meal.
- To make it vegan, substitute eggs and egg white with flax eggs or a commercial egg replacer.
- Customize toppings based on preference or seasonal availability.
