Banana Oat Pancakes
A quick 3 ingredient Banana Oat Pancake recipe which will become your new favourite healthy pancakes.
Servings: 6 pancakes
Ingredients
- 160 g rolled/porridge oats (roughly 1 1/2 cups) I use gluten-free
- 1 large ripe banana
- 160 ml milk (I use unsweetened almond)
- oil for frying (I use coconut)
Instructions
- Place the oats, banana and milk into a blender and blend into pancake batter (roughly 30-60 seconds).
- Pre-heat a non stick pan/skillet on a medium heat with coconut oil (optional).
- Pour directly from the blender from a height (this helps to make them round) into the heated pan.
- Fry for 2 minutes, flip and fry again for 2 minutes until going golden brown.
Video
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: Keep leftover oatmeal pancakes in an airtight container or bag for up to 5 days in the fridge. Reheat in the toaster to avoid soggy pancakes.
To Freeze: Freeze these healthy banana pancakes in an airtight container or bag for up to 3 months in the freezer. Reheat in the toaster to avoid soggy pancakes.
Tip 1: Pouring the batter from a height will help you to achieve round pancakes.
Tip 2: Riper bananas lead to a sweeter taste in these 3 ingredient banana oat pancakes.
Tip 3: Try adding other fruit like blueberry or strawberry for fun bursts of flavour.
https://healthylivingjames.co.uk/4-ingredient-blueberry-banana-pancakes/
If you want to come back to this recipe for step by step images, FAQ's and top tips then scan this QR code