Recipes
Banana Oat Pancakes
Sweetened with banana and made with oats instead of flour, these tasty pancakes have a light and fluffy texture.
Serves
4
Prep Time
10 min
Cook Time
10 min
Print RecipeIngredients
Ingredients
- 1 cup (250 mL) rolled oats
- 2 eggs
- 1 ripe banana
- ½ cup (125 mL) almond milk
- ¼ cup (60 mL) canola oil, divided
- 1 ½ tsp (7.5 mL) baking powder
- ½ tsp (2.5 mL) vanilla extract
- ¼ tsp (1.25 mL) ground cinnamon
Toppings (optional)
- Plain Greek yogurt
- Almond butter
- Honey
- Raspberry or strawberry jam
- Diced apple
- Diced pear
Instructions
- Step 1
Place oats, eggs, banana, almond milk, 1 tbsp (15 mL) oil, the baking powder, vanilla and cinnamon in blender; purée until smooth. Let stand for 10 minutes.
- Step 2
Preheat large non-stick skillet or griddle over medium heat; brush with some of remaining oil. In batches, pour about 1/4 cup (60 mL) batter per pancake into skillet, spacing well apart; cook, turning once, for 3 to 5 minutes or until golden brown. Wipe skillet between batches and brush with more oil as needed.
- Step 3
Serve pancakes with choice of toppings, if desired.
Tips
• Substitute regular milk for almond milk.
• Keep first batch in a warm oven until all pancakes are cooked.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 280 |
| Fat | 18 g |
| Saturated Fat | 2 g |
| Trans Fat | 0 g |
| Carbohydrate | 22 g |
| Fibre | 3 g |
| Sugars | 5 g |
| Protein | 7 g |
| Sodium | 180 mg |
