Healthy Banana Oatmeal Pancakes
This Banana Oatmeal pancakes recipe is both quick and easy. Make light, fluffy, cinnamon-spiced breakfast pancakes that''ll set up you perfectly for a great day at work, school, or home. There are so many ways of serving the pancakes too, so you need never get tired of having them.
Servings: 4 people
Equipment
- blender
- frying pan
Ingredients
- 1 cup plain flour all-purpose flour
- 1/2 cup oats rolled oats
- 2 tsps baking powder
- 1 teaspoon ground cinnamon
- 3/4 cup oat milk substitute your preferred type
- 1 banana medium-sized
- 1 egg
- 2 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
- 2 tablespoon vegetable oil (for cooking the pancakes) choose a neutral tasting oil
Instructions
- Add all of the ingredients (apart from the vegetable oil) into a blender and blend for a few seconds.
- On medium heat, heat the vegetable oil in a non-stick frying pan and ladle out 60 mls of batter (around a 1/3 of a cup or 5 tablespoons).
- Cook for 2 or 3 minutes. Once bubbles begin to appear on the surface of the pancake turn it over and cook the other side. This should take just 1 or 2 minutes.
- You may need to adjust the heat as you cook the pancakes and you may need to add a little more oil as you use up the batter.
- Keep the cooked pancakes warm in a low oven, wrapped in a tea towel until you've cooked all the batter and are ready to serve them
- Continue in this way until all the batter is used up. You should have 8 pancakes altogether.
- Serve immediately with your favourite topping.
Notes
Nutrition Information is computer generated and is intended as a guideline only.
How to store Banana Oatmeal Pancakes
These light and fluffy pancakes will store for up to 2 days in the fridge. If you want to keep them longer than that, then they also freeze well, which makes them a great breakfast to prepare in advance.
To freeze the pancakes, lay them out on baking parchment and freeze them flat. Once they are frozen, layer them between small pancake sized pieces of baking parchment and store in a suitable container. The baking parchment prevents the pancakes from sticking together making it impossible to seperate them.
To re-heat, put them in the microwave from frozen for around 30 seconds. (Heat according to your microwave’s instructions.)
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Nutrition
Serving: 2pancakes | Calories: 309kcal | Carbohydrates: 50g | Protein: 7g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 251mg | Potassium: 239mg | Fiber: 3g | Sugar: 13g | Vitamin A: 172IU | Vitamin C: 3mg | Calcium: 216mg | Iron: 3mg
