Banana oatmeal pancakes are a healthy, satisfying, family-friendly breakfast. This recipe is gluten-free, sugar-free, dairy-free and absolutely delicious. An easy to make pancake recipe made with real, simple ingredients!
This is a great recipe to add to your weekend meal prep. I’ll show you how to freeze and reheat your pancakes so you can enjoy them on the weekend or a busy weekday morning.
PRINT RECIPE HERE: https://tinyurl.com/y5sbcrhl
INGREDIENTS & PRODUCTS USED + MENTIONED:
Vitamix 5200: https://amzn.to/2GWxX0F
12-Inch Saute Pan: https://amzn.to/33maMqd
Kitchen Scale: https://amzn.to/2GTC51u
Rimmed Baking Sheet: https://amzn.to/2MLGQy1
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Parchment Paper: https://amzn.to/2GWgKVc
Compostable Food Storage Bags: https://amzn.to/31rn1Qy
MORE C&D PANCAKE RECIPES:
Vegan Pancakes: https://youtu.be/wpVfSFkCUn8
Healthy Pancakes: https://www.youtube.com/watch?v=65jF_9ofOwg&t=13s
Peanut Butter Banana Power Pancake: https://youtu.be/Muu9QoZqmKA
2-Ingredient Pancake: https://youtu.be/o97-gWbjK1g
Chocolate Chip Pancakes: https://youtu.be/7QT7eln3kb0
BANANA OATMEAL PANCAKE RECIPE
2 ripe bananas (about 10 ounces)
1 cup egg whites or 4 eggs
1 cup gluten-free rolled oats
1/2 teaspoon cinnamon
1 teaspoon baking powder
1 pinch of kosher salt
1/4 cup chopped walnuts
1 tablespoon coconut oil
Combine banana, egg whites, oatmeal, cinnamon, baking powder, and salt in the blender and blend until you have a nice thick batter.
Stir in walnuts or any other add-ins you like. Blueberries, pecans, and chocolate chips are some of my other favorites.
Heat a large non-stick skillet over a medium heat and lightly coat with coconut oil.
Pour pancake batter in the pan to form small-medium sized pancakes. Cook for two minutes or until small bubbles begin to form on the top. Flip and cook for another two minutes or until golden brown and set through.
Repeat until you have used all the batter. You should end up with 9 pancakes.
Serve with your favorite pancake toppings and enjoy!
*If you want to make these banana oatmeal pancakes vegan, swap the egg whites for 4 chia eggs.
**I love adding walnuts to this recipe, but pecans, blueberries, apples, chocolate chips and/or chopped peaches would also be delicious.
Serving: 3pancakes | Calories: 274kcal | Carbohydrates: 30g | Protein: 13g | Fat: 13g | Saturated Fat: 5g | Sodium: 153mg | Potassium: 646mg | Fiber: 4g | Sugar: 11g | Vitamin A: 50IU | Vitamin C: 7mg | Calcium: 84mg | Iron: 1mg
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