Pancakes are such a perfect brunch food, especially banana pancakes!
Three reasons why you need to make this asap:
1. They only take one blender and one pan and whip up super fast!
2. You likely have all of the ingredients on hand.
3. They are way healthier than regular pancakes with protein, potassium, and fiber!
Bananas in pancakes are not new news, but over the years of making banana pancakes I have created my favorite ones yet and to be honest they are so easy, I will even make a half recipes all the time for me and my husband. I am gluten free and love these. However, my husband who has been eating a popular protein pancake mix for breakfast, said he prefers mine. My parents also got a taste and asked for the recipe. So, I’m going to bet you are going to love them too!
Before I hand over the recipe, I wanted to give you a few pics for you visual learners!
Step one is to add your oats the blender.
I use a Vitamix, but I’m confident any blender will work. You could probably also use a food processor, although your blades might be a little too high for the amount of oats you use and won’t chop them well. After you have added your oat, give them a whirl. I have chopped them up to varying sizes, so if your blender doesn’t take it to flour, that is fine. In the next photo, I just did a rough chop and that also works great.
After you have done your oats separately, it is time to add all of the other ingredients and blend them really well.
Next, ladle it on to a nice warm pan (lightly sprayed) and cook until it starts to bubble. I like to use a small soup or gravy spoon and do two scoops and then I use the bottom of the spoon to flatten it out. Gluten free pancakes and banana pancakes brown faster so if they seem dark brown, don’t worry, they aren’t burnt at all! But do keep in mind that you might have to lower your temperature as you continue to cook the pancakes. I like to take my pan off the flame or burner every 4 pancakes just to cool it down for a little bit.
Keep cooked pancakes warm by placing them in oven set at 150 degrees until you are done cooking all of the batter. Serve these pancakes with almond or peanut butter for extra protein or classic butter and maple syrup. They are also super moist, so even if you just grabbed on for the car ride, you won’t choking down a dry pancake in the slightest.
Banana pancakes (makes about 10 medium sized pancakes):
4 bananas (very ripe)
4 eggs
1 egg white
Cinnamon
1/4 tsp each baking sodas and powder
2 cranks salt
1/2 tsp Apple cider vinegar
2 cups oats
Grind oats first in a blender. It doesn’t have to be flour consistent but similar to a course coffee.
Add bananas, eggs, and rest of ingredients and blend to incorporate well.
Adjust your pan on medium heat.
Use a dusting of coconut oil or non stick spray to coat the pan.
Pour batter into in pan and flip when bubbles start on the top.
Note: Don’t mess with it until you see some bubbles.
After flipping, cook side two for 30 seconds or so.
Typically side one will be darker but don’t worry it’s not burnt. Banana or gluten-free pancakes brown easier.
(You will need to adjust temperature as it gets hotter as you cook more and more. You can also take a break half way through to cool the pan again.)
Keep the cooked pancakes warm by placing them in the oven set at 150 degrees.
Serve with syrup, butter, sliced fruit, peanut butter, sliced almonds, or Nutella.
Banana Pancakes Recipe
