There’s nothing more comforting than the smell of fresh pancakes on a Sunday morning.
Especially when you make these guilt-free pancakes which are sugar-free, gluten-free, refined carbs-free, and full of healthy fiber and protein!
As always they’re super quick to make with just 4 healthy ingredients.
They’re great for breakfast, but also as a nutritious snack or dessert.
4 healthy ingredients
Rolled oats are a great source of fibre and protein, two important nutrients for breakfast. They’re also a great sources of manganese, selenium, magnesium, and iron. Oats have a proven effect on lowering bad cholesterol, and on keeping your blood sugar stable.
Bananas are packed with nutrients such as potassium (good for heart and blood pressure), vitamin B6 (for your mood, skin, liver detoxification, and brain health), and fiber (for satiety, bowel health, lower cholesterol, and stable blood sugar).
Eggs are an excellent protein source, rich in vitamin A, D, E, and K, and B vitamins. Although they still have a bad reputation in terms of cholesterol, please remember that the cholesterol in egg yolks is NOT associated with high blood cholesterol levels or heart disease.
Plant-based milk or cow’s milk. I’m using just a splash in this recipe and the recipe actually works fine too without milk. Note that cow’s milk is ok if you’re sure you’re not intolerant and as long as you take organic and whole milk.
These banana pancakes are:
Gluten-free (if using GF oats)
4 min each
2 medium bananas (the riper, the sweeter)
2 medium eggs
1 cup rolled oats
¼ cup* milk (plant-based or not, up to you)
Optional: a pinch of cinnamon and/or a splash of vanilla extract
*Unless stated differently, my recipes are measured with US measuring cups like these ones.
In a food processor, grind the oats for about a minute to obtain oat flour.
Now add the banana cut in pieces, 2 eggs, and 1 cup rolled oats. Blend for a few seconds and add the milk while blending.
Heat a non-stick frying pan with coconut oil or butter. Add 1/3 cup of the batter and wait for about 2 minutes.
Using a spatula, gently flip the pancake and bake for another minute.
Repeat until you’ve used all the batter, adding some oil or butter in between batches.
Enjoy plain or with maple syrup, honey, strawberry-chia jam, crushed nuts, nu butter, banana, berries, or any extra toppings you'd like.
My 9-year-old insisted I’d share her pretty decadent tip, which is to melt a square of dark chocolate on top, and spread it once melted… I must admit it’s a pretty good tip!
These banana pancakes are best eaten warm, but will keep in the refrigerator for a few days.