Description
Delicious and easy-to-make gluten-free banana oat pancakes blended to perfection and served with maple syrup.
Ingredients
Scale
- 2 ripe bananas
- 1 cup rolled oats
- 1 cup almond milk (or any milk of choice)
- 2 eggs
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- Maple syrup for serving
Instructions
- In a blender, combine the ripe bananas, rolled oats, almond milk, eggs, baking powder, vanilla extract, and cinnamon.
- Blend until smooth and well combined.
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour 1/4 cup of the batter onto the skillet for each pancake.
- Cook for 2-3 minutes on one side until bubbles form, then flip and cook for another 2-3 minutes until golden brown.
- Repeat with the remaining batter.
- Serve warm with maple syrup drizzled on top.
Notes
- Make sure the oats are certified gluten-free if you have a gluten intolerance.
- These pancakes can be stored in the refrigerator for up to 3 days.
- Feel free to add chocolate chips or nuts to the batter for extra flavor.
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 5g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 70mg