Banana Oat Pancakes
It is possible to make banana pancakes with just 1 banana and 2 eggs blended together, but this is just so bland! So the following recipe is on the same theme but with a few additions. To make this gluten free, just leave out the baking powder, and choose gluten free rolled oats.
I didn’t add any extra sugar to this recipe, as the banana contains natural sugars, and the topping of maple syrup adds enough sweetness.
These banana pancakes can be made ahead of time and heated up in a toaster.
RECIPE: BANANA OAT PANCAKES
Makes 7-8 pancakes
1 medium banana
½ tspn vanilla extract
2/3 cup rolled oats
2 tbspn milk
1/8 tspn salt
1/8 tspn baking powder
Oil, or butter for cooking
- Mash the banana.
- Whisk the eggs with the vanilla extract.
- Into a bowl add: mashed banana, oats, milk, salt, baking powder, and egg mixture. Gently fold the mixture together.
- Heat the pan and add butter or oil. Pour in about 2 tablespoons of pancake batter, (this makes them a good size for flipping) and cook each side until lightly browned. The pancakes cook quickly on the underside, and will need to be flipped when the topside is still unset.
- Serve with maple syrup, or yoghurt and fresh fruit, or try these banana pancakes as a replacement for toast, and serve with a spread of jam (they can also be made a day ahead, as they keep well in the fridge – to reheat just pop them in a toaster).