Easy Breezy Banana Oat Pancakes!
Why do so many people fear making pancakes?
Usually, it’s the fear of not flipping them properly or burning them. For others, it’s messy or “too many calories” or “a food best prepared by a restaurant.”
While the proper pancake flip is an acquired skill, making simple and healthy pancakes can still be done by anyone. When you make your own food, you have control over what goes into it!
The key to making a healthy pancake is the ingredients. Using whole grains is key because it adds fiber, which aids in satiety and digestion. I used gluten-free rolled oats in this recipe, but if you don’t have to avoid gluten, regular rolled oats are fine to use.
Protein and healthy fat are also key, which we find in using whole eggs and extra egg whites. I also used GroundupPDX‘s Sweet Potato Pie Pecan Nut Butter in my batter to add more healthy fat, fiber, and a unique flavor to my pancakes. However, any nut butter or sun butter can be used.
Cinnamon adds a little sweet and spicy touch to this batter, and butter is only used to grease the pan for cooking. Feel free to use coconut oil if you prefer!
Last, for dressing the pancakes, while maple syrup is the norm for many, using date syrup is a great alternative. I happen to be a fan of the brand Just Date Syrup. Dates have a caramel-like flavor and are rich in iron, magnesium, potassium, and other trace minerals. They also have a very low glycemic index, which means they are absorbed and digested more slowly than other more simple sugars, giving us sustained energy, instead of a quick sugar high and crash.
Five ingredients (plus a little oil for the pan!) is all you need for these healthy and delicious do-it-yourself pancakes!
- 2 medium bananas
- 2 eggs
- 2 egg whites
- 2 tbsp. almond butter
- 2 tsp. cinnamon
- 1/2 cup rolled oats
- 2 tbsp. butter
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In a high powered blender or food processor, blend all of your ingredients except the butter for 30-45 seconds.
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Heat 1 tbsp of butter or oil on medium heat. Save the second tablespoon for later!
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Ideally, cook one pancake at a time in your pan, approximately 6 inches in diameter. Make sure your heat is on medium/low setting so you don't burn the pancakes!
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Cook on EACH side for a minute and 30 seconds.
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After cooking the first three pancakes, add the second tablespoon of butter or oil to cook the second three pancakes. There should be six pancakes total.
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Drizzle with your favorite syrup and serve!
