Healthy Oat Pancakes make simple and quick breakfast and are such a great way to start the day! Made gluten-free with oatmeal flour.
These healthy oat pancakes are amazing in every way. They’re fluffy, moist, perfectly sweet and delicious. Many traditional pancake recipes call for a lot of oil or butter to make them moist and tender. All you will need is a tablespoon of nut butter and mashed bananas. Yes, the bananas not only add sweetness and flavor but also moisture!
They’re a go-to healthy breakfast recipe in our house!
BANANA EGG OAT PANCAKES
Banana, egg and oats are the three main ingredients you need for this recipe. It’s perfect for when you have overripe bananas laying around and busy weekday mornings! I also added a few other ingredients that make these pancakes taste so good.
almond milk or filtered water – you will need some to thin out the batter
vanilla extract – I personally love the taste that just a little bit of vanilla adds to these oat banana pancakes
HOW TO MAKE NO BLENDER OAT FLOUR BANANA PANCAKES
In a medium bowl, mash the banana. Add egg, nut butter, milk or water, vanilla extract and apple cider vinegar.
Add oatmeal flour, cinnamon, baking soda and pinch of salt. Mix just until combined (be careful not to overmix).
Heat up lightly greased pan. Once hot, drop about 1/3 cup of batter on the pan (that will make 6 pancakes). Cook until the edges look dry and bubbles begin to form on the center or sides, around 2-3 minutes. Flip and cook 2 more minutes. Repeat with remaining batter adding more oil if needed.
HOW TO KEEP PANCAKES WARM
Great thing about these pancakes is that you can make them ahead of time and keep warm in the oven. Preheat oven to 200 degrees F and place pancakes in the oven on the oven-safe plate until ready to serve.
If you make these healthy oat pancakes yourself, don’t forget to use hashtag #natteats and tag @natteats so I can see your creations! If you’d like to stay updated with my recipes, go ahead and visit my Facebook or Instagram page.
In a medium bowl mash the banana. Add egg, nut butter, milk or water, vanilla extract and apple cider vinegar.
Add oatmeal flour, cinnamon, baking soda and pinch of salt. Mix just until combined (be careful not to overmix).
Heat up lightly greased pan. Once hot, drop about 1/3 cup of batter on the pan (that will make 6 pancakes). Cook until the edges look dry and bubbles begin to form on the center or sides, around 2-3 minutes. Flip and cook another 2 minutes. Repeat with remaining batter adding more oil if needed.
