Banana Oatmeal Pancakes
Whirl this gluten-free banana oatmeal pancake batter in a blender, and you have a quick, healthy, and delicious stack of pancakes!
Servings: 4 people
Ingredients
- 1 1/2 cups old fashioned rolled oats
- 2 large bananas
- 1/4 cup milk (regular or plant-based)
- 1/4 cup plain yogurt
- 3 large eggs
- 1 Tbsp honey
- 1 tsp vanilla
- 1 1/2 tsp baking powder
- 3/4 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp kosher salt
Instructions
- Place rolled oats in a blender and pulse a few times to grind.
- With your fingers, break your two bananas into pieces and add to the blender, mashing slightly before dropping them in.
- Add all other ingredients to the blender and blend on high speed for about a minute, stopping to stir and scrape sides as needed.
- Let the batter rest for 10 minutes. Heat your griddle while waiting.
- Brush the pan with oil or butter. Pour 1/4 cup portions of batter onto the hot griddle and cook until edges look dry. Flip and continue to cook until done.
- Serve warm with maple syrup and any other of your favorite toppings.
Notes
Yields roughly 9 pancakes.
Nutrition
Serving: 176g | Calories: 267kcal | Carbohydrates: 37g | Protein: 11g | Fat: 6.7g | Saturated Fat: 1.9g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 2.4g | Cholesterol: 141mg | Sodium: 486mg | Potassium: 430mg | Fiber: 5.1g | Sugar: 13.7g | Vitamin A: 68.6IU | Vitamin C: 6mg | Calcium: 190mg | Iron: 2mg