These pancakes are so delicious you won’t even realize they’re good for you too! They’re deliciously nutty with a noticeable banana and oatmeal flavor that’s even better with a drizzle of peanut butter.
- 2 cups Oatmeal
- 1 Egg
- 2 Bananas
- 1 cup oat milk
- 1 teaspoon Vanilla extract
- 1 tbsp Maple syrup
- 2 teaspoons baking powder
- 1 pinch Salt
- ½ teaspoon Ground cinnamon
- ½ cups Chopped nuts (optional)
Add the 2 cups of rolled oats to a blender. Mix until they are finely ground like flour, but not clumped.
Then add the 2 whole bananas, 1 egg, 1 cup oat milk, 1/2 tsp vanilla extract, 1 tbsp maple syrup, 2 tsp baking powder, a pinch of salt and 1/2 teaspoon of ground cinnamon in the blender. Blend for about 30 seconds or until smooth.
Add 1/2 cup chopped walnuts to blender and blend until walnuts are finely chopped, but not completely smooth.
Heat a griddle or skillet over medium-low heat. Spray the pan with nonstick spray or add a teaspoon of unsalted butter to the pan. Using a 1/4 cup measuring cup, pour the batter into the pan. Once golden on the bottom, flip and continue cooking on the opposite side until golden brown.
If freezing, spread pancakes in an even layer on a baking sheet lined with parchment paper. Freeze for 1-2 hours, then place them in a glass container or freezer bag with a layer of parchment paper between each crepe so they don’t stick together. To reheat, pull straight from the freezer and heat in the microwave for 90 seconds, or pop straight into the toaster.