Banana Oat Flour Pancakes
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5.0
468 reviews
Excellent
Banana Oat Flour Pancakes
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Banana Oat Flour Pancakes are made using oat flour instead of traditional all-purpose flour, for a gluten-free breakfast or brunch option with less carbs!
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Ingredients
- 1 ½ cup rolled oats
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ⅛ teaspoon salt
- 1 cup almond milk
- 1 large egg
- 1 ripe banana
- 1 teaspoon vanilla extract
- ½ cup chocolate chips
- oil for cooking (if needed)
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Instructions
- Place the oats in a high speed blender and blend until the oats become powder-like. Add the baking powder, cinnamon and salt to the blender and pulse once to combine. Transfer to a small bowl and set aside.
- In the same blender, add the almond milk, egg, banana and vanilla extract, and blend until well combined.
- Add the dry ingredients and mix until just combined, being careful not to over mix; a few lumps are okay. Carefully stir in the chocolate chips, making sure to avoid the blender blade.
- Heat a large nonstick pan over medium heat. Spray with nonstick cooking spray.
- Using a ⅓-cup measuring cup, pour 3-4 circles of batter into the pan. Cook until the pancakes are puffed on top and golden brown on the bottom, 2-3 minutes, then flip and cook on the other side until risen and cooked through, 1-2 minutes more.
- Serve with maple syrup, and fresh fruit, as desired.
Equipments used:
Notes
- Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
- Substitutions: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
- Freezing Instructions: Cool the pancakes, then place them between layers of wax paper, then place in an airtight container or freezer-safe bag. Freeze for up to 3 months. To reheat, place in a toaster or microwave for 1-2 minutes or in the oven at 350ºF until they're hot and heated through, about 5-7 minutes.
- Instead of egg, you can substitute a flax egg or one more banana.
- Instead of bananas, you can use other fruit purees like banana or pumpkin.
- Instead of diary-free milk, you can use regular cow's milk.
Nutrition Information
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Serving
1pancake
Calories
130kcal
(7%)
Carbohydrates
18g
(6%)
Protein
3g
(6%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.003g
Cholesterol
23mg
(8%)
Sodium
193mg
(8%)
Potassium
98mg
(3%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
34IU
(1%)
Vitamin C
0.01mg
(0%)
Calcium
118mg
(12%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8pancakes
Amount Per Serving
Calories 130 kcal
% Daily Value*
| Serving | 1pancake | |
| Calories | 130kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 23mg | 8% |
| Sodium | 193mg | 8% |
| Potassium | 98mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 34IU | 1% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 118mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
468 reviews
Excellent
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