Oat & Banana Pancakes (updated for improved texture!)

A delicious and nutritious start to your day. These are a snap to make and if you can wait an additional 15 minutes to let the batter rest, the fluffier outcome will be worth the wait.

1 cup old fashioned rolled oats

1/2 cups milk, or non-dairy milk

1/2 large ripe banana

1/4 teaspoon ground cinnamon

1/2 tablespoon coconut nectar

1/8 teaspoon salt

1/4 teaspoon pure vanilla extract

3/4 teaspoons baking powder

1 large egg white only 

Combine all ingredients in a blender and blend.  DON’T OVERBLEND THESE. The texture will become more spongy. You should see chunks of oats will visible but all else should be smooth.

LET REST for 15 minutes or in refrigerator overnight while you prepare a topping such as frozen blueberries and sliced bananas on the stovetop or microwave. 

Pour into hot nonstick pan with just a bit of coconut oil for browning. Flip once. Using coconut oil is a delicious addition for crisping the edges in your cook step but skip if you have a good non-stick pan and you need to reduce fat.


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