Banana Oatmeal Pancakes

I whipped up this easy recipe last week. We usually do a breakfast-for-dinner once a week at the Banks household, and these pancakes really hit the spot. All three of us (man-with-an-appetite, woman-watching-her-figure, and somewhat-picky-eater-child) gave them thumbs up. Adapted from Colourful Palate’s recipe, it went from blender to table in less than 30 minutes, and I had all of the ingredients on hand.

Banana Oatmeal Pancakes

  1. 1 ¼ cup old fashioned oats
  2. ½ cup all-purpose flour
  3. 2 tsp. baking powder
  4. ½ tsp. sea salt
  5. 1 ½ cups unsweetened vanilla almond milk
  6. 2 ripe bananas
  7. a splash of vanilla extract

Preheat griddle to 375*F. Preheat oven or toaster oven to a “warm” setting.

Blend all dry ingredients in a blender until oats are coarsely chopped. In a medium-sized bowl, mash bananas with a fork, add almond milk and vanilla, and slightly mix all together. Add wet ingredients to the blender and slowly mix until all ingredients are incorporated. Do not over-mix (that tends to make the pancakes tough and rubbery).

Quickly spray griddle with cooking spray and pour 6-3.5″ pancakes. Wait until edges look set and center is bubbling to flip. Once flipped, the pancakes should be a nice, golden brown. The second side usually needs no more than 2-3 minutes to cook (check after 2 minutes). Once second side is golden brown, place on an oven-safe plate or cookie sheet and pop in the warmed oven.

Wipe down the griddle with a damp cloth, spray again with cooking spray, and pour the second batch of 6 pancakes. Follow previous steps until done.

This recipe makes 12 pancakes for a total of 4 servings.

We topped our pancakes with some sliced strawberries and 100% grade A maple syrup. Delish!

Nutritional Info (per 3-pancake serving): Cals: 203, Fat: 4g, Carbs: 41g, Protein: 6g

Note: I popped the leftovers in the toaster the next day for breakfast, and they were yummy. They tasted just as fresh and delicious as the night before.


4 thoughts on “Banana Oatmeal Pancakes

    • The original recipe called for organic whole wheat flour and soy milk (and did not call for vanilla), so sub however you’d like.

  1. I love dinner for breakfast!! Unfortunately, I haven’t had that since college because Mark isn’t a brinner guy. However, this sounds like a great option for breakfast. I’m always looking for ways to sneak fruit into my fruit-averse children.

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