Banana Oat Flour Pancakes
User Reviews
5
Banana Oat Flour Pancakes
Description
This recipe begins by grinding rolled oats to make oat flour, then mixing in baking powder, cinnamon, and salt for leavening and flavor. A separate blend of almond milk, egg, banana, and vanilla forms the wet ingredients, which are combined carefully with dry components to avoid overmixing and to preserve some texture. Chocolate chips are folded in by hand to prevent damage to them or the batter. The pancakes are cooked in a nonstick pan until golden brown on the bottom and set on top, then flipped to finish cooking.
The flavor profile is mildly sweet with cinnamon warmth and banana notes, complemented by melty chocolate chips. The texture balances softness with a slight chew from the oat flour. These pancakes can be served with maple syrup or fresh fruit.
Leftover pancakes store well in an airtight container in the fridge for several days. They can also be frozen between layers of wax paper and reheated by toaster, microwave, or oven. Substitutions include flax egg or extra banana for egg and other fruit purees like pumpkin for banana. Cow's milk can replace almond milk if preferred.
Ingredients
- 1 ½ cup rolled oats
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ⅛ teaspoon salt
- 1 cup almond milk
- 1 egg large
- 1 banana ripe
- 1 teaspoon vanilla extract
- ½ cup chocolate chips
- neutral cooking oil for cooking (if needed, generic cooking oil
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.
Notes
- Store leftover pancakes in an airtight container in the refrigerator for 3-4 days to maintain freshness.
- For freezing, cool pancakes completely, layer them between wax paper, and store in an airtight container or freezer bag; freeze up to three months.
- Reheat frozen pancakes using a toaster, microwave for 1-2 minutes, or oven at 350°F for 5-7 minutes until warmed through.
- Egg can be substituted with a flax egg or an additional banana for binding.
- Other fruit purees such as pumpkin can replace banana for varied flavor.
- Regular cow's milk can be used instead of almond milk where preferred.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
