Banana Oat Pancakes (Gluten-Free)
Prep Time:
5 Minutes
Cook Time:
10 Minutes
Serves:
4-6 Servings
Level:
Beginner
About the Recipe
These Banana and Oat Pancakes are a firm favourite in our house, making an appearance nearly every weekend! Not only are they delicious, but they’re also packed with nutrition, providing essential vitamins and minerals like Vitamin B1, B2, B6, and B12, along with Iron, Zinc, Magnesium, Calcium, and Selenium. They’re a great way to start the day with a boost of energy and nutrients!
Ingredients
4 medium ripe bananas (Tip – peel and freeze your bananas when they are getting old and use for this recipe when you are ready!)
4 eggs
1 cup good quality yoghurt (goat yoghurt works well too!)
3 cups organic oats
4 teaspoons baking powder
1 teaspoon cinnamon powder
½ teaspoon salt
Oil/Tallow for cooking (we use coconut oil)
Optional added extras in the pancakes
Organic Vanilla essence, maple syrup or blueberries
Serving suggestions
Organic maple syrup, fruit, yoghurt, honey, nut butters, lemon
Preparation
Step 1
Combine all of the ingredients into a blender and blend until smooth (approx. 1 minute)
Step 2
Allow the batter to rest for a few minutes to thicken and absorb the liquid
Step 3
Add your oil/butter/tallow of choice and heat to medium heat
Step 4
Once heated, add ¼ cup of your batter for each pancake and cook for approximately 2 minutes or until you can see a few bubbles along the edges or you can slide a spatula underneath. If it is cooking too quickly or burning then turn the heat down slightly.
Step 5
Flip the pancakes and cook until they are golden brown and they are done!
Step 6
Repeat until all the batter is gone and adding in more oil/butter/tallow as needed
Step 7
Serve with your favourite toppings – organic maple syrup, fruit, yoghurt, honey, nut butters, lemon, pecans.
Step 8
Enjoy!!
The pancakes can be frozen for 3-6 months. They need to be frozen separately first and then placed together or they will stick together. When you are ready to eat them, they can be microwaved.