Banana Oat Pancakes
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 103.4
- Total Fat: 4.0 g
- Cholesterol: 31.0 mg
- Sodium: 282.7 mg
- Total Carbs: 14.2 g
- Dietary Fiber: 1.7 g
- Protein: 3.4 g
View full nutritional breakdown of Banana Oat Pancakes calories by ingredient
Introduction
Gluten Free and Dairy Free Pancakes made with oat flour and ripe bananas. Super Delicious! Gluten Free and Dairy Free Pancakes made with oat flour and ripe bananas. Super Delicious!Number of Servings: 12
Ingredients
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3 bananas, mashed
2 tablespoons coconut oil (melted)
1 tablespoon lemon juice
2 tablespoons maple syrup
2 eggs
1/4 cup unsweetened almond milk
1 cup oat flour (1 cup oats ground in food processor)
1/4 cup vanilla protein powder (vegan, gluten free)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
Tips
Make your own oat flour in the food processor! 1 cup gluten free oats makes 1 cup of oat flour. Process until oats become a powder. I like mine with little chunks of oats for texture.
Directions
Directions
1. Whisk together mashed bananas, coconut oil, lemon juice, maple syrup, eggs, and almond milk until smooth.
2. In a separate bowl combine oat flour, protein powder, baking soda, salt, cinnamon and nutmeg.
3. Add the wet ingredients to the dry ingredients mixing until combined. Do not over mix.
4. While the mixture sits for a few minutes, heat a cast iron skillet to medium low. Lightly oil the surface with coconut oil.
5. Using a ¼ cup measuring cup, ladle one to two pancakes at a time. Cook on each side for about 3 minutes; until the edges are cooked through and the pancakes are golden brown.
6. Keep pancakes warm in a 200 degree oven until you are ready to serve.
Serve with maple syrup, blueberries, sliced bananas, and chopped walnuts.
Serving Size: Makes 12 1/4cup pancakes
Number of Servings: 12
Recipe submitted by SparkPeople user KIMBRIGHT.
1. Whisk together mashed bananas, coconut oil, lemon juice, maple syrup, eggs, and almond milk until smooth.
2. In a separate bowl combine oat flour, protein powder, baking soda, salt, cinnamon and nutmeg.
3. Add the wet ingredients to the dry ingredients mixing until combined. Do not over mix.
4. While the mixture sits for a few minutes, heat a cast iron skillet to medium low. Lightly oil the surface with coconut oil.
5. Using a ¼ cup measuring cup, ladle one to two pancakes at a time. Cook on each side for about 3 minutes; until the edges are cooked through and the pancakes are golden brown.
6. Keep pancakes warm in a 200 degree oven until you are ready to serve.
Serve with maple syrup, blueberries, sliced bananas, and chopped walnuts.
Serving Size: Makes 12 1/4cup pancakes
Number of Servings: 12
Recipe submitted by SparkPeople user KIMBRIGHT.