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–+ servings

Banana Oatmeal Pancakes

Today we're making yummy flourless pancakes made with ripe bananas and gluten free oats.
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Course: Breakfast
Cuisine: dairy free, gluten free
Keyword: breakfast ideas, Dr Stephanies Kitchen, gluten free pancakes, healthy pancakes
Prep Time: 5 minutes
Total Time: 10 minutes
Servings: 2 people
Calories: 268kcal
Author: Dr. Stephanie Gray ~www.drstephanieskitchen.ca

Equipment

  • 1 Large frying pan
  • 1 medium sized bowl

Ingredients

  • 2 ripe bananas mashed
  • 2 eggs
  • 1/2 cup (gluten free) oats
  • 1/2 tsp cinnamon

Instructions

Prepare the Batter

  • In a mixing bowl, mash the ripe bananas until smooth.
  • Add the eggs to the mashed bananas and whisk until well combined.
  • Stir in the oats and cinnamon until the mixture is well incorporated.

Heat the Pan:

  • Heat a frying pan or griddle over medium heat. Lightly grease it with a small amount of coconut or avocado oil or butter.

Cook the Pancakes:

  • Pour about 1/4 cup of batter onto the skillet for each pancake.
  • Cook for 2-3 minutes, or until bubbles form on the surface of the pancake and the edges look set.
  • Flip the pancake and cook for an additional 1-2 minutes, or until golden brown and cooked through.

Serve:

  • Serve the pancakes warm with your favorite toppings, such as fresh fruit, maple syrup, or nut butter.

Notes

This recipe will yield about 6 medium sized pancakes. 

Nutrition

Serving: 3pancakes | Calories: 268kcal | Carbohydrates: 32.5g | Protein: 10.2g | Fat: 11g | Saturated Fat: 3.1g | Sodium: 159.6mg | Potassium: 68.8mg | Fiber: 3.8g | Sugar: 4.1g