In our house, Sundays are known as “pancake Sunday!” Normally, pancakes are seen as a treat, eaten only occasionally.  Since these are healthy, there’s no need for deprivation! Just go easy on the syrup, and if you must, use a tiny bit of Earth Balance instead of butter or trans-fat-filled margarine.

Banana-Oat Pancakes

Votes: 4 Rating: 4.5 You: Rate this recipe!

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If you're looking for light and fluffy pancakes, you might wanna look elsewhere. These are more dense and substantial. You don't need to eat 10 of these to feel full! Even better with blueberries! Just fold them in prior to pouring onto the griddle.

• CourseBreakfast

Servings

12

Servings 12

Banana-Oat Pancakes Votes: 4 Rating: 4.5 You: Rate this recipe! Print Recipe If you're looking for light and fluffy pancakes, you might wanna look elsewhere. These are more dense and substantial. You don't need to eat 10 of these to feel full! Even better with blueberries! Just fold them in prior to pouring onto the griddle. CourseBreakfast Servings 12 Servings 12

Ingredients

• 1 cup oat flour grind oats in a dry blender to make your own
• 1/2 cup whole wheat pastry or spelt flour
• 1 TBS baking powder
• 1/2 tsp salt
• 1/2-1 tsp cinnamon
• 1/4-1/2 tsp nutmeg
• 1 cup non-dairy milk i.e. soy, rice, almond
• 1/2 cup water
• 1 tsp vanilla
• 1 banana sliced

Servings:

Units:MetricUS Imperial

Instructions

1. Whisk dry ingredients together in medium bowl.
2. Pour liquids into flour mixture and stir until combined, and most of the lumps are broken down.
3. Pour 1/3 cup of batter onto hot griddle pan set to 325 (or skillet on medium). Set 4 banana slices on to each pancake and press down into batter. Flip when pancakes start to bubble. Add water to batter as it thickens if desired.

   

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