BANANA OATMEAL PANCAKES
The BEST banana oatmeal pancakes. Made right in your blender, these easy banana oat pancakes are simple, healthy, and gluten free.
Provided by Erin Clarke / Well Plated
Categories Breakfast
Time 20m
Number Of Ingredients 11
Steps:
- If you'd like to keep the pancakes warm between batches, preheat the oven to 200 degrees F.
- Place the oats in the bottom of a blender. Process a few times to grind. Add the mashed banana, Greek yogurt, milk, eggs, honey, baking powder, cinnamon, salt, and nutmeg. (See notes to make this recipe in a food processor instead.)
- Blend on high speed, stopping to stir a few times as needed, until the batter is very smooth and well combined, about 2 minutes. Let the batter rest for 10 minutes.
- Heat a griddle or skillet over medium-low. Brush lightly with olive oil or melt a little butter in the pan. Pour 1/4 cupfuls of batter onto the hot griddle into the shape of a heart and cook for 3 minutes, until the edges look dry (bubbles may not form on top). Flip and continue to cook for 1 to 2 additional minutes. Repeat with the remaining batter, adding a little more oil to the pan between batches as needed. Transfer the pancakes to the oven to keep warm between batches until ready to serve, if desired. Serve warm with desired toppings.
Nutrition Facts : ServingSize 1 pancake (without toppings), Calories 106 kcal, Carbohydrate 17 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, TransFat 0.01 g, Cholesterol 56 mg, Fiber 2 g, Sugar 6 g, UnsaturatedFat 2 g
BANANA OAT PANCAKES
I concocted these fluffy banana oatmeal pancakes using a muffin recipe. We love them topped with strawberry jam for breakfast, supper or even just snacking. They're delicious drizzled with maple syrup, too. -Janie Obermier, St. Joseph, Missouri
Provided by Taste of Home
Categories Breakfast
Time 20m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, oats, sugar, baking powder and cinnamon. Combine the egg, milk, banana and oil; stir into dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Serve with syrup and, if desired, banana slices.
Nutrition Facts : Calories 261 calories, Fat 8g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 198mg sodium, Carbohydrate 41g carbohydrate (10g sugars, Fiber 3g fiber), Protein 7g protein.
BANANA OATMEAL PANCAKES
These pancakes have less sodium per serving than other pancakes made from mixes. Decrease sodium even further by stretching the mix with banana, oats and walnuts. In our house we just sprinkle these with a little confectioners' sugar, because the fruit is so sweet you don't need syrup. - Patricia Swart, Galloway , New Jersey
Provided by Taste of Home
Time 15m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Prepare pancake batter according to package directions. Stir in the banana, oats and walnuts. Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown.
Nutrition Facts : Calories 155 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 293mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges
OATMEAL-BANANA PANCAKES
These delicate, crepe-like pancakes are dairy free and easy to make. Your kids will love them! Serve with sliced bananas, syrup, and butter.
Provided by Yoly
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 25m
Yield 2
Number Of Ingredients 10
Steps:
- Place oats in a blender and blend into a fine powder. Add almond milk, almond flour, banana, sugar, vanilla extract, cinnamon, baking powder, and salt; blend until well mixed. Let batter sit until thickened, about 10 minutes.
- Heat a skillet over medium-high heat and coat with cooking spray. Drop 1/4 cup batter onto the hot skillet and cook until bubbles form and edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 392.6 calories, Carbohydrate 50.5 g, Fat 18.1 g, Fiber 7.6 g, Protein 10.3 g, SaturatedFat 1.5 g, Sodium 474.6 mg, Sugar 24.1 g
OATMEAL COOKIE PANCAKES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 22m
Yield about 12 cakes, 4 servings
Number Of Ingredients 15
Steps:
- Mix dry ingredients, the first 7, in a bowl. In a another bowl, mix the wet ingredients, the next 4. Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas and the raisins. Stir in the melted butter.
- Heat a griddle over medium heat and brush with additional melted butter. Cook pancakes, each about 1/3 cup, until bubbles form on the top, then turn. Cakes will cook in about 2 minutes on each side. Keep pancakes tented with foil as they come off the griddle to keep them hot. Serve with drizzled honey or maple syrup over the top.
BANANA OAT PANCAKES
Make our healthier pancakes using rolled oats and banana for natural sweetness. Serve with a dollop of creamy yogurt and fresh fruit
Provided by Lulu Grimes
Categories Breakfast, Brunch
Time 20m
Yield Makes 8, serves 2
Number Of Ingredients 8
Steps:
- Put the oat milk, egg yolks, banana, oats, baking powder and vanilla in a blender and process to as smooth a mixture as you can get. Whisk the eggs whites until they hold stiff peaks. Whisk 1-2 tbsp of the whites into the batter, then fold in the rest.
- Heat a non-stick pan over a medium heat and spray with a whisper of oil, pour about 2 tbsp of batter into the pan and cook for 1-2 mins, until the base sets and bubbles appear all over the top. Flip and cook the other side for a minute. Repeat in batches, making sure the top looks dryish before attempting the flip, or the centre will collapse.
Nutrition Facts : Calories 350 calories, Fat 9.9 grams fat, SaturatedFat 2.5 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 9.8 grams sugar, Fiber 5 grams fiber, Protein 15 grams protein, Sodium 1.4 milligram of sodium
OATMEAL & BANANA PANCAKES WITH POMEGRANATE SYRUP
Make and share this Oatmeal & Banana Pancakes With Pomegranate Syrup recipe from Food.com.
Provided by Vino Girl
Categories Sauces
Time 37m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Whisk juice and honey together in saucepot.
- Bring mixture to boil over medium high heat, then drop the heat to medium.
- Simmer mixture and reduce it to syrup, about 15 minutes.
- Remove from heat and let syrup cool before using.
- To make pancakes, add bananas, milk and vanilla to blender and puree until smooth.
- In large mixing bowl, whisk together ground oats, rolled oats, flour, salt and baking powder.
- Fold banana puree into dry ingredients to a form a thick batter, taking care not to overwork it.
- Gently fold in the whipped egg whites into batter.
- Heat a large nonstick griddle coated wtih cooking spray over medium heat.
- Drop 1/4 cup batter for 5-inch pancakes onto griddle.
- Cook until lightly browned, about 1 1/2 minutes per side.
- Serve with banana slices and a drizzle of pomegranate syrup.
Nutrition Facts : Calories 227.7, Fat 1.9, SaturatedFat 0.5, Cholesterol 1, Sodium 251.2, Carbohydrate 49.3, Fiber 4.9, Sugar 22, Protein 6.4
BANANA, RAISIN, AND OATMEAL PANCAKES
Steps:
- Whisk first 6 ingredients in medium bowl. Whisk yogurt, milk, eggs, and vanilla in another medium bowl to blend. Whisk dry ingredients into yogurt mixture just until blended. Fold in mashed bananas, raisins, and 1/4 cup melted butter.
- Brush nonstick griddle or skillet with melted butter; heat over medium heat. Working in batches, pour batter by 1/3 cupfuls onto griddle. Cook pancakes until bubbles form on top and bottoms are golden brown, about 2 minutes. Turn pancakes over and cook until bottoms are golden brown, about 2 minutes.
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