BANANA OATMEAL PANCAKES RECIPE
Banana Oatmeal Pancakes made FAST in a blender that are naturally gluten-free, easy to make, and utterly delicious.
Provided by Laura Fuentes
Categories Breakfast
Time 15m
Number Of Ingredients 7
Steps:
- In a blender, place the milk, eggs, banana, oats, baking powder, and salt. Blend until smooth.
- Lightly spray a non-stick pan or griddle and heat over medium heat.
- Pour about 1/4 cup of batter onto the pan and cook for about 2 minutes, until bubbles form and the edges are solid.
- Flip the pancake over and cook for an additional minute. Repeat with the remaining batter.
- Serve with sliced bananas and maple syrup.
Nutrition Facts : ServingSize 3 pancakes, Calories 230 calories, Sugar 4.4g, Sodium 219.3mg, Fat 3g, SaturatedFat 1.3g, TransFat 0g, Carbohydrate 37g, Fiber 5g, Protein 8.8g, Cholesterol 93mg
BANANA OAT PANCAKES
I concocted these fluffy banana oatmeal pancakes using a muffin recipe. We love them topped with strawberry jam for breakfast, supper or even just snacking. They're delicious drizzled with maple syrup, too. -Janie Obermier, St. Joseph, Missouri
Provided by Taste of Home
Categories Breakfast
Time 20m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, oats, sugar, baking powder and cinnamon. Combine the egg, milk, banana and oil; stir into dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Serve with syrup and, if desired, banana slices.
Nutrition Facts : Calories 261 calories, Fat 8g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 198mg sodium, Carbohydrate 41g carbohydrate (10g sugars, Fiber 3g fiber), Protein 7g protein.
OATMEAL COOKIE PANCAKES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 22m
Yield about 12 cakes, 4 servings
Number Of Ingredients 15
Steps:
- Mix dry ingredients, the first 7, in a bowl. In a another bowl, mix the wet ingredients, the next 4. Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas and the raisins. Stir in the melted butter.
- Heat a griddle over medium heat and brush with additional melted butter. Cook pancakes, each about 1/3 cup, until bubbles form on the top, then turn. Cakes will cook in about 2 minutes on each side. Keep pancakes tented with foil as they come off the griddle to keep them hot. Serve with drizzled honey or maple syrup over the top.
BANANA OAT PANCAKES
Make our healthier pancakes using rolled oats and banana for natural sweetness. Serve with a dollop of creamy yogurt and fresh fruit
Provided by Lulu Grimes
Categories Breakfast, Brunch
Time 20m
Yield Makes 8, serves 2
Number Of Ingredients 8
Steps:
- Put the oat milk, egg yolks, banana, oats, baking powder and vanilla in a blender and process to as smooth a mixture as you can get. Whisk the eggs whites until they hold stiff peaks. Whisk 1-2 tbsp of the whites into the batter, then fold in the rest.
- Heat a non-stick pan over a medium heat and spray with a whisper of oil, pour about 2 tbsp of batter into the pan and cook for 1-2 mins, until the base sets and bubbles appear all over the top. Flip and cook the other side for a minute. Repeat in batches, making sure the top looks dryish before attempting the flip, or the centre will collapse.
Nutrition Facts : Calories 350 calories, Fat 9.9 grams fat, SaturatedFat 2.5 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 9.8 grams sugar, Fiber 5 grams fiber, Protein 15 grams protein, Sodium 1.4 milligram of sodium
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- Lightly coat a griddle with coconut oil, vegan butter or olive oil and place over medium heat. Once pan is hot, add 1/3 cup of the batter to the griddle for each pancake and cook for 2-4 minutes until pancakes slightly puff up and you see a few bubbles along the edges.
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