Healthy Banana and Strawberry Oat Pancakes
User Reviews
5
Healthy Banana and Strawberry Oat Pancakes
Description
The recipe starts by blending whole oats into flour, then mixing in baking powder, cinnamon, nutmeg, and salt. Ripe bananas and strawberries add natural sweetness and moisture, combined with eggs, milk, vanilla extract, and optional honey to form a creamy batter. After resting for about 10 minutes, the batter is cooked on a greased pan at moderate heat to achieve a lightly browned exterior with a tender interior. These pancakes do not bubble like traditional ones but flip easily after a few minutes.
The mixture yields just under four cups of batter, suitable for multiple servings. The pancakes can be cooked in standard rounds or shaped into hearts with a spatula for a decorative touch. They pair well with additional fresh fruit, syrup, or yogurt.
Cooked pancakes store well in an airtight container in the refrigerator for a couple of days, or can be flash frozen for longer storage. Using pre-made oat flour or substituting frozen strawberries (adjusting milk accordingly) are convenient options. Vanilla extract may be varied to almond flavor for a nutty note.
Ingredients
- 3 cups oats gluten-free, 275 grams, whole
- 2 1/2 teaspoons baking powder 11 g
- 2 teaspoons ground cinnamon 7 g
- 1/4 teaspoon nutmeg
- 2 banana about 1 cup mashed, overripe
- 1/2 lb strawberries
- 3/4 cup milk
- 2 egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1-2 tablespoon honey optional for a touch more added sweetness
Instructions
- In a blender, add oats and blend or pulse until a flour forms.
- Add baking powder, cinnamon, nutmeg, and salt and give a quick blend to mix.
- Add bananas, strawberries, milk, eggs, vanilla extract, and honey (if using) and blend until a creamy batter forms.
- Remove batter from blender and add to a large bowl. Let it rest for about 10 minutes. This recipe will produce about just under 4 cups of batter.
- Meanwhile, heat and grease with butter a large flat saute pan or griddle over medium heat.
- Use a 1/3 cup measuring cup to ladle batter for pancakes to hot griddle in whatever shape you'd like. See recipe notes for shaping tips.
- Lower temp to just under medium, and cook for 3 minutes, check to see if the bottom is lightly browned, and then flip. Note: these pancakes will not bubble as much as a traditional pancake batter. Flip and then cook for another 3 minutes. If they're browning too quickly before the 3 minutes is up, lower temp to medium low. Repeat with the remaining batter.
- Plate and serve with your favorite toppings!
Notes
- Store cooked pancakes refrigerated in an airtight container for 2 to 3 days.
- For longer storage, flash freeze cooled pancakes on a baking sheet before packing in a freezer-safe container; freeze up to 3 months.
- You can use pre-made oat flour or make your own; measure oats by weight for accurate flour quantity.
- When using frozen strawberries, reduce milk by 2 tablespoons to account for extra moisture.
- Almond extract can replace vanilla for a nuttier flavor.
- Use a measuring cup and spatula to shape pancakes into hearts on the griddle, smoothing edges carefully between ladles.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10pancakes
Amount Per Serving
Calories 147 kcal
% Daily Value*
| Calories | 147kcal | 7% |
| Carbohydrates | 25g | 8% |
| Protein | 5g | 10% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 35mg | 12% |
| Sodium | 187mg | 8% |
| Potassium | 246mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 96IU | 2% |
| Vitamin C | 15mg | 17% |
| Calcium | 106mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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