These banana oatmeal pancakes are made without any added sugar, and taste just like grandma’s on a cozy Sunday morning.
This recipe is so easy to whip up on a weekday morning you’ll find it hard to go back to the store-bought pancake mix! You don’t have to worry about unnecessary added sugar because these pancakes are sweetened with ripened bananas, that’s it! Top with some nut butter for a small protein boost and voila – you’ve got yourself a tasty breakfast that’s nutritious too!
I hope you love this banana oatmeal pancakes recipe! If you make it be sure to leave a comment and a rating. Your feedback helps me create more of what YOU love!
Banana Oatmeal Pancakes
These banana oatmeal pancakes are made without any added sugar, and taste just like grandma’s on a cozy Sunday morning.
Ingredients
- 1 1/3 cup oat flour
- 1/2 cup all purpose flour
- 2 tsp baking soda
- 1/4 tsp fine sea salt
- 1 cup milk (any milk works!)
- 2 ripe bananas, mashed
- 2 eggs
- 2 tbsp butter
- 1 tsp pure vanilla extract
- Pure maple syrup for topping
Instructions
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In a large mixing bowl, combine the flours, baking powder, and salt. Set aside.
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In a separate bowl, whisk together the milk, bananas, eggs, melted better or coconut oil, and vanilla.
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Add the wet ingredients to the dry and stir just until combined. Let the batter rest for 15 minutes.
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Heat a large skillet over medium heat. Add 1 tbsp of the butter or coconut oil to the pan and swirl to coat. Spoon the batter into the pan. Cook until bubbles begin to form in the center of the pancakes, about 3 minutes. Flip the cakes and cook until well browned, about 3 minutes.
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Top with more butter and maple syrup.
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Store leftover batter covered in the fridge for up to 3 days or store leftover cooked pancakes in a zipper bag in the freezer between layers of parchment paper.
Recipe Notes
1. Topping: sliced bananas, butter and pure maple syru
2. Serving Size: 3 pancake
3. Storage: Store leftover batter covered in the fridge for up to 3 days or store leftover cooked pancakes in a zipper bag in the freezer between layers of parchment paper.
Nutrition
serving: 3 pancakes , calories: 241kcal, carbohydrates: 41.2g, protein: 8.5g, fat: 5.4g, saturated fat: 1.2g, polyunsaturated fat: 1.6g, monounsaturated fat: 1.9g, trans fat: 0g, cholesterol: 0mg, sodium: 225.1mg, fiber: 6g, sugar: 6.2g