It is pancake time! This week I have made Healthy Banana Oat Pancakes, delicious and good for you. These light and fluffy Banana Oat Pancakes are whipped up in a blender or food processor in no time. You won’t believe how good they taste!
Give easter a healthy start before all the candy you will sneak out of your kids easter eggs (no, I neeeever do that…) Kids love these pancakes, they are naturally sweet and taste a little like banana bread.
It is a great way to use bananas that have been laying around and are getting a little too ripe. It just makes the pancakes taste better. The riper the bananas, the sweeter the pancakes, without adding any sugar. Be sure to use gluten free oats if you want them to be gluten free and dairy free milk and butter for a dairy free version. Since the oats will be blended, you can use old-fashioned oats or quick-cooking oats, what ever you have at home.
It is important to let the batter rest for 15 minutes, this gives a fluffier pancake that holds together better and are therefor easier to cook.
I really hope you will give thees easy and delicious banana oat pancakes a try, they are a healthy start to the day!
For another great pancake recipe, try my Fluffy Greek Yoghurt Pancakes.
- 5 deciliter, 2 Cups oats, use gluten free oats if needed
- 2 ½ deciliter, 1 Cup milk of your choice, I use unsweetened almond milk
- 2 very ripe bananas, sliced
- 1 egg
- 2 tablespoon cacao powder
- 2 teaspoon baking powder
- pinch of salt
- 10 cherries, pitted
- butter for frying
- 200 g cherries, pitted and halved
- 6 tablespoon maple syrup
In a blender or food processor, blend the oats until ground to a flour consistency.
Add the rest of the ingredients except the cherries and blend until combined. Add the cherries and pulse to they are chopped. Let the batter sit for about 15 minutes to thicken.
Heat a nonstick large skillet over medium heat. Add a little butter and about ½ deciliter batter makes a good size pancake.
Cook until bubbles form on the top of the pancake and the bottom is cooked. Flip the pancake and cook for about a minute more.
For the syrup, simmer the cherries and maple syrup on low heat, stirring occasionally until they soft and released their juices.
At this stage, remove the cherries with a fork and set aide. Reduce the remaining liquid on low heat until it has a deep red color and syrup consistency.
Serve the pancakes with the cherry syrup and Enjoy!