Banana Oat Pancakes
Sweetened with banana and made with oats instead of flour, these tasty pancakes have a light and fluffy texture.
- Serves:
- 4
- Prep Time:
- 10 min
- Cook Time:
- 10 min
Ingredients
- 1 cup ( 250 mL ) rolled oats
- 2 eggs
- 1 ripe banana
- ½ cup ( 125 mL ) almond milk
- ¼ cup ( 60 mL ) canola oil, divided
- 1 1/2 tsp ( 7.5 mL ) baking powder
- ½ tsp ( 2.5 mL ) vanilla extract
- ¼ tsp ( 1.25 mL ) ground cinnamon
Toppings (optional)
- Plain Greek yogurt
- Almond butter
- Honey
- Raspberry or strawberry jam
- Diced apple
- Diced pear
Instructions
-
Place oats, eggs, banana, almond milk, 1 tbsp (15 mL) oil, the baking powder, vanilla and cinnamon in blender; purée until smooth. Let stand for 10 minutes.
-
Preheat large non-stick skillet or griddle over medium heat; brush with some of remaining oil. In batches, pour about ¼ cup (60 mL) batter per pancake into skillet, spacing well apart; cook, turning once, for 3 to 5 minutes or until golden brown. Wipe skillet between batches and brush with more oil as needed.
-
Serve pancakes with choice of toppings, if desired.
Notes
• Substitute regular milk for almond milk.
• Keep first batch in a warm oven until all pancakes are cooked.