Healthy Chunky Monkey Banana Pancakes
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5.0
117 reviews
Excellent
Healthy Chunky Monkey Banana Pancakes
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The fluffiest healthy chunky monkey banana pancakes that are flourless! Made in a blender with six simple ingredients, they’re naturally sweet and gluten-free. Best pancakes ever!
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Ingredients
- 1 large egg
- 1 medium spotty banana with lots of brown spots = sweeter
- 2 tablespoon almond milk or oat milk
- 1 teaspoon vanilla extract
- ⅔ cup rolled oats
- 1 ½ teaspoon baking powder
- ½ teaspoon cinnamon optional but I LOVE it
- ¼ cup chocolate chips or chunks
- ¼ cup chopped walnuts leave off if you are nut-free
Instructions
- Add all the ingredients into a blender and blend on high for 20 - 30 seconds until fully combined. Let the batter sit for 3 - 5 minutes (to thicken).
- Meanwhile, heat a large nonstick pan over medium heat. Lightly butter or oil the pan with non-stick spray.
- Pour about ¼ – ⅓ cup of batter onto the hot pan. Top each pancake with a sprinkle of chocolate chips and/or walnuts. Cook for about 2 – 3 minutes until the pancakes puff up and the edges are crispy and firm up. Since oat flour is denser than all-purpose flour, bubbles will not form on the tops of the pancakes. To check if they are ready to flip, gently lift them with a spatula to see if the bottoms are browning. If you find that pancakes are browning too quickly, then you need to lower the heat.
- Gently flip and cook the other side for about 1 - 2 minutes. Don’t overcook them.
- Serve immediately with banana slices, extra chocolate chips, walnuts, maple syrup, or honey!
Notes
- Almond Milk: Substitute almond milk for any nut milk or regular milk; cashew, oat, and 2% work well.
- Rolled Oats: You can substitute with quick oats but don't substitute with steal-cut oats.
- Make them Vegan: You can make these healthy banana pancakes vegan by substituting the egg with one flax egg. Make sure to let the batter sit for 5 minutes to thicken as directed in the original instructions.
- No Blender Instructions:
- Storing: If you have leftovers, store the oat flour pancakes in an airtight container in the fridge for up to 4 days.
- Freezing: Simply make the pancakes as directed, let them cool, then loosely wrap them in plastic wrap, place them in a freezer-safe bag, and freeze them for up to 3 months.
- Reheating: For best results, reheat them in the microwave for 30 – 90 seconds until warm.
- The nutritional information below is calculated with all the ingredients except walnuts. It includes regular milk chocolate chips.
- Mash your banana in a mixing bowl.
- Whisk in the egg, milk, vanilla, and cinnamon.
- Add ½ cup of oat flour (store-bought or homemade) and baking powder.
- Let the batter sit to thicken & cook the pancakes as directed in the instructions.
Nutrition Information
Show Details
Calories
306kcal
(15%)
Carbohydrates
42g
(14%)
Protein
9g
(18%)
Fat
11g
(17%)
Saturated Fat
5g
(25%)
Monounsaturated Fat
1g
Cholesterol
93mg
(31%)
Sodium
375mg
(16%)
Potassium
349mg
(10%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Vitamin A
174IU
(3%)
Vitamin C
5mg
(6%)
Calcium
231mg
(23%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 306 kcal
% Daily Value*
| Calories | 306kcal | 15% |
| Carbohydrates | 42g | 14% |
| Protein | 9g | 18% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 93mg | 31% |
| Sodium | 375mg | 16% |
| Potassium | 349mg | 7% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 174IU | 3% |
| Vitamin C | 5mg | 6% |
| Calcium | 231mg | 23% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
117 reviews
Excellent
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