Easy and healthy Banana Oat pancakes

Easy, flourless and sugar free banana oat pancakes is a healthy, filling breakfast served with fresh fruit and can be made in minutes.

Course Breakfast, Healthy, Low Fat, Low GI, Pancakes

Cuisine American

Keyword banana oat pancakes, easy, healthy, Low Fat, Low GI

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 245kcal

In a blender, combine the peeled banana, eggs, oats, baking powder and salt.
Allow to blend until the mixture is as smooth as you want it and blended well.
Allow the batter to stand for 10-20 minutes until thickened slightly.
Heat a non-stick frying pan over medium heat and add a light spray of oil or non-stick cooking spray.
Fry spoonfuls of the batter until golden brown on both sides.
Serve with a drizzle of maple syrup and fresh fruit of your choice.

Oats: Use rolled oats (old-fashioned oats). Instant oats will work but give a thinner texture. Steel cut oats won't work.
Bananas: Ripe with brown spots, but not mushy. Too much banana makes the batter too wet and leads to soggy pancakes.
Rest the batter: 10 to 20 minutes makes a big difference. The oats absorb moisture and the pancakes hold together much better.
Heat: Medium-low. These brown faster than regular pancakes because there's no flour. Lower heat gives the centre time to cook through.
Flip: Wait for bubbles on the surface and set edges before flipping. If the pancake falls apart, it wasn't ready.
Gluten-free: Make sure your oats are certified gluten-free if you need them to be.
Freezing: Cool completely, stack with baking paper between each pancake, freeze for up to 3 months. Reheat in the toaster from frozen.