recipes

Healthy Banana Oatmeal Pancakes (Egg-Free Recipe)

There’s almost nothing better than waking up to a plateful of freshly cooked pancakes during the weekend. Today, we’re going to make some oatmeal banana pancakes – whose ingredients you probably already have in your kitchen. These gluten-free pancakes are filling, delicious and so easy to make!




Banana Oatmeal Pancakes




Total Time

40 mins

Prep: 10 minutes

Cook: 30 minutes

Servings

10

Nutrition

136 cals

Start off by combined mashed bananas, an egg, coconut oil and milk in your food processor or blender and pulse until you get a mostly smooth but thick mixture. Next, pour the mixture into a large mixing bowl and sift in rice flour, sugar, baking powder, salt and ground cinnamon, and mix until just combined, before gently folding in the quick cooking oats.

Heat up a little coconut oil in a non-stick skillet over medium heat and pour half cup of batter in the middle of the skillet, swirling the batter around to create a circle. Allow the batter to cook until bubbles rise to the surface and the bottom has turned a golden brown. Flip the pancake over with a spatula and allow it to cook a little more until the other side is also golden. After all the pancake batter has been used up, serve these oatmeal banana pancakes with fresh sliced bananas and a generous drizzle of honey. Eat up and enjoy!

Banana Oatmeal Pancakes Banana Oatmeal Pancakes Banana Oatmeal Pancakes

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Ingredients

  • 1 cup of rice flour
  • 2 tablespoons of sugar
  • 2 teaspoons of baking powder
  • ½ teaspoon of salt
  • ½ teaspoon of ground cinnamon
  • ¼ cup of quick cooking oats
  • 1 egg
  • 1 tablespoon of coconut oil
  • 1 cup of milk
  • 1 cup of mashed bananas
  • Coconut oil, for cooking
  • 1 cup of sliced bananas, for topping
  • Honey, for drizzling over

Directions

  1. Combine mashed bananas, egg, coconut oil and milk in your food processor or blender and pulse until you get a mostly smooth but thick mixture
  2. Pour mixture into a large mixing bowl and sift in rice flour, sugar, baking powder, salt and ground cinnamon, and mix until just combined
  3. Gently fold in the quick cooking oats and stir until evenly distributed
  4. Heat up a little coconut oil in a non-stick skillet over medium heat and pour 1/2 cup of batter in the middle of the skillet, swirling the batter around to create a circle
  5. Allow batter to cook until bubbles start rising to the surface and the bottom has cooked and is just a little golden brown
  6. Gently flip pancake over with a spatula and allow it to cook some more until the other side is also cooked and golden brown
  7. Repeat until all the pancake batter is used up
  8. Serve oatmeal banana pancakes with fresh sliced bananas and a generous drizzle of honey




Nutrition

Calories

136 cals

Fat

3.1 g

Protein

3.2 g

Carbohydrates

24.4 g

Sugar

6.5 g

Fiber

1.4 g

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