Banana Oat Pancakes

I always love finding new delicious and healthy recipes, especially for breakfast. I really only cook breakfast on the weekends, but I’m a huge fan of pancakes (see my Bacon Apple Pancakes or Pancakes with a Blueberry Peach Sauce). This super-simple banana oat pancakes recipe includes ingredients we usually have in the house — oats, almond milk, a banana, and some eggs. And you just blend everything in a blender to make the batter. 

I woke up this morning after a long day of travel yesterday (to the Auburn game and back — sad face). I expected the pancakes to be a bit more difficult, but it took me all of about 20 minutes. Greg was about to workout and make himself some oatmeal, and I told him I had some pancakes for him. He said he didn’t want the flour and that he needed eggs and oats — he’s on a super-health kick. Anyways, these pancakes have NO flour and use oats as a base (not to mention there’s two eggs hidden up in there!) So he ended up going for the pancakes, and having over half the batch! He said they tasted like banana bread and LOVED ’em.

So there’s a few morning victories — he didn’t have to make breakfast, I got some new, beautiful blog content, and we had an amazing, healthy meal to start out this rainy Sunday. 

I’m helping host a giveaway by Jennifer Meyering from jennifermeyering.com. She is giving away a copy of BeachBody’s FIXATE cookbook. These recipes are all approved for the 21 Day FIX, and they sound amazing! This is a recipe straight from the cookbook, and it’s gluten-free and vegan. Make sure to enter the giveaway at the bottom of the post (or click here to get there)! It goes through November and there’s a ton of ways to enter. 

Paige from Where Latin Meets Lagniappe and Johlene from Flavours and Frosting are also helping out with the giveaway and they’ve shared some recipe as well, I’ve provided the links below:

• Flourless Chocolate Chickpea Brownies recipe from Paige HERE. 
• Apple Banana Muffins recipe from Jennifer HERE.
• Gluten-Free Chocolate Chip Cookies from Johlene HERE. 
  

I had to add a bit of maple syrup for sweetness, but you may top the pancakes with whatever sweetener you’d like. Honey, agave, or syrup would be wonderful, and the berries were the perfect addition. They brought it all together with a fresh, sweet flavor. Any mixed berries will do, but I used blackberries, blueberries, and raspberries.

I tried the batter before using, and added a bit of honey (about a tablespoon) for sweetness, but that is completely optional, because I think I have a high tolerance for sweet.. :)

Banana Oat Pancakes

2015-11-01 14:05:14

Serves 8

A super-easy gluten-free banana pancake. Serve with fresh berries and honey or maple syrup.

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Prep Time

15 min

Cook Time

16 min

Total Time

30 min

Prep Time

15 min

Cook Time

16 min

Total Time

30 min

Ingredients

1 cup unsweetened almond milk

2 large eggs (or Tbsp. ground flax seed + 4 Tbsp. water for vegan version)

1 large ripe banana

1 tsp. pure vanilla extract

1 tsp. baking powder, gluten-free

1/2 tsp. ground cinnamon

1 dash sea salt (or Himalayan salt)

2 cups old-fashioned rolled oats, gluten-free

1/2 tsp. extra-virgin organic coconut oil

3 cups fresh mixed berries

Instructions

1. 1. Place almond milk, eggs, banana, vanilla extract, baking powder, cinnamon, salt and oats in a blender; cover. Blend until smooth.
2. 2. Heat oil in nonstick skillet or flat-top over medium-low heat.
3. 3. Pour 1/4 cup batter onto the skillet; cook for 2 to 3 minutes, or until bubbles form around the edges of the pancake. Flip with spatula; cook for an additional 90 seconds.
4. 4. Continue with the remaining batter.
5. 5. Serve with fresh berries.

By BeachBody FIXATE Cookbook

Adapted from BeachBody FIXATE Cookbook

Adapted from BeachBody FIXATE Cookbook

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  Join the giveaway for BeachBody’s FIXATE cookbook: FIXATE Cookbook