Growing up, I always loved banana pancakes. My mom would make them for us on the weekends, and I have so many fond memories of those days. I wanted to create a healthier version that I can share with my family and friends. So, I came up with these delicious Banana Oat Pancakes!
These pancakes are made with a combination of oats and whole wheat flour, so they are packed with fiber and nutrients. I also added mashed banana for extra flavor and natural sweetness. To make them extra special, I top them with fresh banana slices and a sprinkle of powdered sugar. They are light, fluffy, and super delicious. My family loves them!
Try these Banana Oat Pancakes for a healthy and delicious breakfast!
- For a vegan version, substitute the almond milk with coconut milk.
- For a sweeter version, add more maple syrup.
- For a nut-free version, substitute the almond milk with oat milk.
- For a gluten-free version, substitute the whole wheat flour with gluten-free flour.
Healthy Banana Oat Pancakes
- Frying pan, spatula, mixing bowl, whisk
- 1 cup rolled oats
- 0.5 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup almond milk
- 1 teaspoon apple cider vinegar
- 0.25 cup coconut oil, melted
- 0.25 cup maple syrup
- 1 teaspoon vanilla extract
- 1 banana, mashed
- 1 banana, sliced (for topping)
- In a mixing bowl, whisk together the oats, flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the almond milk, apple cider vinegar, coconut oil, maple syrup, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Add the mashed banana and mix until just combined.
- Heat a greased frying pan over medium heat. Drop 1/4 cup of batter onto the pan for each pancake and cook for 2-3 minutes, or until golden brown. Flip and cook for another 2-3 minutes, or until golden brown.
- Serve the pancakes topped with banana slices and a sprinkle of powdered sugar. Enjoy!