My kids love pancakes. Pancakes for breakfast, for snack-time, for anytime, really! These are my go-to pancakes that I make on the regular, and I like to think they’re a heck of a lot healthier for you than the boxed pancake mix- way too many unnecessary ingredients in those. My youngest kids don’t like anything on their pancakes and even though there’s no added sugar in these, my kids still find them sweet enough with the little added honey and natural sweetness from the bananas. Super tasty, great for rushed mornings, and kid-approved. Enjoy!
Banana Oat Pancakes
Course: BreakfastDifficulty: Easy8
servings6
minutes5
minutesIngredients
3-4 ripe bananas
3 eggs, lightly beaten
3-4 Tablespoons honey
2-3 Tablespoons coconut oil
2 tsp pure vanilla extract
2 1/2 cups gluten-free oats, finely ground (or oat flour)
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
1/2 cup chocolate chips, if desired
Directions
- In a medium sized bowl, mix together the dry ingredients (oats, baking soda, cinnamon and salt) Set aside
- In a large mixing bowl, mash the bananas and add the eggs, mix together well. Add the honey, oil and vanilla and mix again.
- Fold in the oat mixture, careful not to over-mix but to stir until just well incorporated. (Add chocolate chips, if desired.) Cover bowl with tea towel and let rest for 10 minutes.
- Heat a non-stick skillet over medium-low heat and add a small drizzle of coconut oil. Pour pancakes into pan with ladle, cooking only a couple at a time so as not to over-crowd the pan. Cook until small bubbles form and then flip, cooking the other side for a minute or two. Set pancakes on wire rack or paper-towel lined plate to avoid them becoming soggy.
- Serve immediately with butter and maple syrup. Leftovers can be stored in fridge for 3-4 days, or frozen. Enjoy!