Weekends are
for pancakes stacked high and drizzled with maple syrup, fruit, and nuts. I
relish lazy days filled with the sweet ease of rolling out of bed sans alarm clock, reading in my cozy sun room, and doing whatever the hell I want. I’m writing to you about pancakes while I sip on my first cup of coffee with my hair glamorously matted
from bed. Life is good, people. Life is good.
These
healthy pancakes are stuffed with bananas, homemade oat flour (gluten free oats
ground in a food processor until smooth), and a little bit of extra protein
from vegan vanilla protein powder. They are gluten free and dairy free, just
what my body likes, and not loaded with added sugar. What a lazy day treat! I
enjoyed a stack of three topped with warm blueberry maple syrup, a handful of
walnuts, and thin slices of banana, because, hey, it’s Saturday, and life is
good.
Go make some pancakes.
Go make some pancakes.
Oatmeal
Banana Pancakes
Inspired by CookieandKate
Prep time:
10 minutes
Cooking
time: 30 minutes
Servings: 12
pancakes
Nutrition
information per pancake: 103 calories, 4 grams fat, 14 carbohydrates, 2 grams
fiber, 3.5 grams protein
Ingredients:
- 3 bananas, mashed
- 2 tablespoons coconut oil (melted)
- 1 tablespoon lemon juice
- 2 tablespoons maple syrup
- 2 eggs
- 1/4 cup unsweetened almond milk
- 1 cup oat flour (1 cup oats ground in food processor)
- 1/4 cup vanilla protein powder (vegan, gluten free)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
Directions
- Whisk together mashed bananas, coconut oil, lemon juice, maple syrup, eggs, and almond milk until smooth.
- In a separate bowl combine oat flour, protein powder, baking soda, salt, cinnamon and nutmeg.
- Add the wet ingredients to the dry ingredients mixing until combined. Do not over mix.
- While the mixture sits for a few minutes, heat a cast iron skillet to medium low. Lightly oil the surface with coconut oil.
- Using a ¼ cup measuring cup, ladle one to two pancakes at a time. Cook on each side for about 3 minutes; until the edges are cooked through and the pancakes are golden brown.
- Keep pancakes warm in a 200 degree oven until you are ready to serve.
Serve with
maple syrup, blueberries, sliced bananas, and chopped walnuts.
I've never used oatmeal in pancakes before, they look and sound delicious. Great job :)
ReplyDeleteHappy Blogging!
Happy Valley Chow
I need these pancakes in my life! They look wholesome!
ReplyDeleteI made banana pancakes recently... wish I had the smarts to add oatmeal to it. These look great. :) Happy Sunday!
ReplyDeleteYum. 3 pancakes and a sun room would make my life just about perfect. These really do have "It's the Weekend!" written all over them (in maple syrup)
ReplyDeleteI just love bananas in pancakes, they make them instantly melt in your mouth, don't they? Just lovely!
ReplyDeleteThese pancakes sound very healthy. I've never used oat flour before. I love sliced bananas and blueberry topping as well. I miss eating pancakes! <3
ReplyDeleteCranberry and banana is a nice sweet and sour combination to try in dishes such as pancakes
ReplyDeleteyummy..
ReplyDelete