Banana Oatmeal Pancakes are an easy, gluten-free pancake recipe made in a blender! You can cook them in a skillet, or on a sheet pan in the oven to cook them all at once.
Source: https://detoxinista.com/oatmeal-pancakes/#wprm-rec
1-In a blender, combine the eggs, banana, maple syrup, oil, vanilla, water, oats, baking powder, and salt. (It's easiest to blend when you add the liquid ingredients first.) Blend until the batter is smooth, and stop and scrape down the sides, if needed.
2-Preheat a skillet over medium-low heat, and grease it with olive oil to prevent sticking. You'll know it's ready to cook when a splash of water instantly sizzles on the pan.
3-Pour roughly a 1/4 cup of batter into the pan, and let it cook for 2 to 3 minutes, until the center starts to bubble. Be sure to keep the heat on the low-side, so that your pancake doesn't start to burn before the center gets cooked through.
4-Flip the pancake and cook for another 2 to 3 minutes, until both sides are golden. Repeat this process with the remaining batter, until all of the pancakes are cooked. (You can cook several at once if you use a griddle on your stove top.) The batter may thicken as it sits in the blender, so use the back of a spoon to spread out the batter on the pan, if you need to. If you add extra liquid to the pancake batter, the center may turn gummy in texture.
5-Serve these pancakes warm, with fresh fruit and maple syrup, if desired. Leftover pancakes can be stored in an airtight container in the fridge for up to a week, or frozen for up to 3 months. Reheat the pancakes in the toaster for an easy morning!
NOTES
Nutrition information is for 1 of 9 small pancakes. This information is automatically calculated, and is just an estimate, not a guarantee.
To bake the pancakes all at once, line 2 large sheet pans with parchment paper and preheat the oven to 350ºF. Pour the batter onto the lined baking sheet, using a 1/4 cup measure. Spread the batter out with the back of a spoon, and leave 2 inches between each pancake to allow for spreading as they bake. Bake until the center is firm to the touch, about 10 to 12 minutes. No flipping required!
NUTRITION
Calories: 122kcal, Carbohydrates: 16g, Protein: 3g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 41mg, Sodium: 16mg, Potassium: 210mg, Fiber: 2g, Sugar: 5g, Vitamin A: 66IU, Vitamin C: 1mg, Calcium: 57mg, Iron: 1mg
Author: Megan GilmoreCourse: BreakfastCuisine: gluten-freeKeyword: banana oatmeal pancakes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (82g) | ||
Recipe Makes: 9 Servings | ||
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Calories: 98 | ||
Calories from Fat: 25 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.8g | 4 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 1.8mg | 1 % | |
Sodium 49mg | 2 % | |
Potassium 167.3mg | 4 % | |
Total Carbohydrate 15.1g | 4 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 13.4g | ||
Protein 3.4g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 98
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