BANANA OAT PANCAKES
Pancakes are a beloved breakfast food, but they can be high in sugar, fat, and calories. Oats are a great source of fiber, which can help regulate digestion and keep you feeling full for longer. These pancakes use rolled oats, which retain the bran and germ layers, making them a good source of fiber. The use of a ripe banana and unsweetened almond milk adds natural sweetness and a boost of nutrients like potassium, vitamin C, and vitamin E. These pancakes use only two eggs for the entire recipe, making them a low-fat breakfast option. Additionally, coconut oil is used sparingly to prevent sticking, making them a healthier alternative to butter or margarine. By using oats instead of wheat flour, these pancakes are gluten-free, making them a great option for those with gluten sensitivities or celiac disease.
Ingredients:
1 cup rolled oats
1 ripe banana, mashed
1/2 cup unsweetened almond milk
2 large eggs
1 tsp baking powder
1/4 tsp salt
1 tsp vanilla extract
1 pinch of cinnamon
Coconut oil or cooking spray for cooking
Directions:
In a blender or food processor, blend the rolled oats until they form a flour-like consistency.
In a mixing bowl, whisk together the oat flour, baking powder, cinnamon and salt.
In a separate bowl, whisk together the mashed banana, almond milk, eggs, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until combined.
Heat a non-stick skillet or griddle over medium heat and grease with coconut oil or cooking spray.
Using a 1/4 cup measuring cup, pour the batter onto the skillet and cook for 2-3 minutes on each side or until golden brown.
Serve with fresh fruit, yogurt, or maple syrup.
These banana oat pancakes are a nutritious and delicious breakfast option that can help provide sustained energy and nutrients throughout the day.