Banana Oatmeal Pancakes

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www.theconsciousplantkitchen.com

These easy Banana Oatmeal Pancakes are the most healthy banana pancakes to start the day, packed with proteins, fiber and no eggs needed.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/banana-oatmeal-pancakes/ or scan the QR code here ➡️

Prep Time10

Cook Time5

Total Time15

Servings: pancakes

Calories: 117kcal

Author: Carine Claudepierre

Equipment

Ingredients

Dry ingredients

2 ½ cups Old-Fashioned Rolled Oats Note 1
1 tablespoon Baking Powder
½ teaspoon Cinnamon

Wet ingredients

1 cup Mashed Banana about 3 medium bananas or 4 small bananas (260g)
1 ⅓ cup Almond Milk not cold, at room temperature
¼ cup Melted Coconut Oil or canola oil or avocado oil
1 teaspoon Vanilla Extract
1 tablespoon Maple Syrup or agave syrup

US Customary - Metric

Instructions

In a blender add old-fashioned oats, cinnamon, baking powder, bananas, almond milk, melted coconut oil, vanilla, and process on high speed until smooth - about 30 seconds.
Pour the liquid ingredients in a mixing bowl - it makes it easier to scoop into the pan or keep in the blender jug if preferred.
Heat a pancake griddle pan over medium-high heat. When hot, reduce to low heat and scoop 1/4 cup of batter per pancake.
Cook for 2 minutes on one side, until sides dry out then flip and cook for 1-2 minutes on the other side.
Repeat until no more batter is left, you should form about 14 banana oatmeal pancakes.
Serve plain or with banana slices and maple syrup.

Storage

Store leftover pancakes in an airtight container in the fridge for up to 3 days or freeze for later and thaw in the fridge the day before.

Notes

Note 1: you can alternatively use 2 cups of homemade oat flour.

Nutrition