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 ¼ cup old fashioned oats
- ½ cup all-purpose flour
- 2 tsp. baking powder
- ½ tsp. sea salt
- 1 ½ cups unsweetened vanilla almond milk
- 2 ripe bananas
- 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.