Confession……Once starting my clean eating journey pancakes became a big no-no and I loved pancakes and waffles! Usually made with white flour, sugar, butter and smothered with syrup does not align with I think anyone’s health & fitness goals, right? Maybe once in a while as cheat meal….sure! But if you want to enjoy them more often and guilt-free this recipe is it!
Made with gluten free oats, bananas, honey, greek yogurt and I added in some powdered peanut butter because I mean why not?! lol! While not as fluffy as traditional pancakes these do have more protein in them and still delish! These are tasty for breakfast topped with berries and honey or if you are going for syrup please use the 100% pure maple syrup. Little secret, those other commercial syrups are not real syrup. Yes, they are cheaper but you know what cheap gets ya! And why would you want to put that in your body anyway? Plus you only need a little of the pure stuff, trust me! But honestly, if you heat up a mixture of frozen berries the juice from the berries is all you need!
All of the ingredients can be made in a blender or food processor. Blend everything together until smooth and let it sit for about 10 minutes to thicken a little. Make sure your griddle pan is sprayed generously and spray again in between sets. They do tend to stick if you don’t spray. I use Trader Joes coconut oil spray and it works great!
This batch makes around 12 pancakes so I froze most of them for a quick breakfast treat at another time! They will stay fresh in your fridge for about 2 days and frozen about 2 months. Plus your house will smell amazing!
Banana Oatmeal Pancakes
- 1½ cups rolled oats I used Bob's Red Mill gluten-free
- 1¼ cups mashed banana about 2 very large bananas
- ½ cup nonfat plain Greek yogurt
- ½ cup almond milk or other milk you use
- 3 large eggs
- 1 tablespoon honey
- 1½ teaspoons baking powder
- ¾ teaspoon ground cinnamon
- ½ teaspoon sea salt
- ½ teaspoon ground nutmeg
- 1 tablespoon powdered peanut butter optional
Place the oats in the bottom of a blender. Pulse a few times to grind and break up, then add the mashed banana, Greek yogurt, milk, eggs, honey, baking powder, cinnamon, salt, powered pb, and nutmeg.
Blend on high speed, stopping to stir a few times as needed, until the batter is very smooth and well combined, about 2 minutes. Let sit 10 minutes.
Heat a griddle over medium heat. Spray lightly with olive oil or melt a little butter in the pan. Pour ¼ cup of batter onto the hot griddle bake until the edges look dry (bubbles may not form on top). Flip and continue to cook for 1 to 2 additional minutes. Repeat with the remaining batter, adding a little more oil to the pan between batches as needed.
You can freeze these in a single layer on a lined pan - once frozen then transfer to a ziplock bag to keep in freezer.
Otherwise they will stay fresh in the fridge for 2 days. Just reheat in oven or toaster oven when ready to eat.
recipe adapted from wellplated.com