3 INGREDIENTS OATMEAL PANCAKES

I’ve actually been meaning to share this oatmeal pancake recipe for quite some time. It’s one of the easiest, quickest, and most satisfying breakfasts, and needs just 3 ingredients. They are naturally gluten free, dairy free and contain no flour or added sugar. The texture is light, thick and fluffy, making it ideal for anyone including kids! They are pleasantly sweet, without being overpowering, making it perfect to add your favourite toppings.

It’s no secret that breakfast is my favorite meal. I’ve never been the kind of person who would skip or forget breakfast. It’s one of the non-negotiable in my daily morning routine, as I’m the kind of person who gets peckish when I wake up and will become grumpy without something in my stomach. While I typically enjoy a berry smoothie or a bowl of granola, I’ve recently been loving these pancakes.

INGREDIENTS

These healthy pancakes are made with just bananas, eggs and gluten free old-fashioned rolled oats. You can choose to add a few spoons of unsweetened almond milk (or any milk) if you find your mixture too thick and clumpy.

Rolled Oats (or Oat Flour for a creamier texture) – I usually use the extra thick rolled oats for a more chewy texture but you can be always opt for certified gluten free oats if needed. I suggest using Bob’s Red Mill just because they are my favourite! 

Banana– The riper the bananas, the sweeter your pancakes will be. Avoid using frozen bananas, as it can break down in the blender as well as adding extra liquid to the mixture. You can also sub this with applesauce and a bit of honey/maple syrup to get a similar sweetness.

Eggs: Eggs not only add fluffiness to this gluten free pancake recipe but protein too! If you’re looking for a vegan option, you can try using a flax egg instead. ( A flax egg = 1 tablespoon of flaxseed meal + 3 tablespoons of warm water)

Milk of Choice– You will only need to add a bit of milk if you find your batter to be too thick. I used unsweetened almond milk, made from my Almond Cow Milk Maker. However, any milk can be used.

METHOD

Making this banana oatmeal pancake recipe cannot be easier. First, start by mashing the banana, then add the eggs and oat flour and mix everything until smooth. Or if you are feeling lazy, then just place all ingredients into a blender and blend until smooth, about 1 minute. Let the batter sit for 2 minutes in the blender while you heat your pan. This allows the oats to soak up the banana and milk.

Add coconut oil to a nonstick pan and place over medium heat. Add pancake batter 1/3 cup at a time. Cook for about 2-3 minutes or until golden brown and tiny bubbles appear around the edges. Flip and cook for another 2 minutes. Repeat the process until all the batter is used up.

Serve immediately with fresh fruit and a drizzle of pure maple syrup or yoghurt. Enjoy!

TIPS

For thick and fluffy pancakes, be sure to cover the pan. This helps to trap the heat and helps the pancakes to puff up and maintain their height.

For a wheat free alternative, you can swap out the oats for quinoa or buckwheat flakes.

To store: Leftover pancakes can be stored in the refrigerator, covered, for up to 5 days.

To freeze: Place pancakes on a baking sheet so that they are not touching and place them in ziplock bags or freeze safe containers and store them in the freezer for up to 3 months.

Reheating pancakes: Microwave cold pancakes for 30 seconds, or reheat on a non-stick pan until warm. 

VARIATIONS

While these pancakes taste delicious as they are, you can always explore different variations by changing up the flavours:

Blueberry– Fold through 1/2 cup fresh or frozen blueberries into the batter.
Apple cinnamon– Add 1/4 cup chopped apple (or applesauce) and 1 teaspoon cinnamon.
Peanut butter – Fold through 2 tablespoons of peanut butter with extra to drizzle on top.
Chocolate– Add 2 tablespoons of cacao powder and a good handful of cacao nibs for some added crunch.

I can’t wait to hear how you like these healthy banana oatmeal pancakes. They are one of my recent favourite breakfast recipes and remind me so much of banana bread. I recommend topping them with some granola and then drizzling them with peanut butter, homemade raspberry chia jam and some coconut yoghurt. YUM! 

Let me know if you make this recipe! Leave a comment and don’t forget to tag @moniquenikki on Instagram so I can see. 

With love,
MN x