4tablespoonsunsalted butteror coconut oil, for cooking the pancakes
Instructions
In a small bowl, mash the banana(s) until smooth. Set aside.
1 large banana
In a large mixing bowl combine the flour, oats, sugar, baking powder, salt, cinnamon, and nutmeg.
1 ¼ cups all-purpose flour, ⅔ cup old fashioned oats, 1 tablespoon granulated sugar, 2 teaspoons baking powder, ½ teaspoon salt, ¼ teaspoon ground cinnamon, ⅛ teaspoon ground nutmeg
Add the egg, almond milk, vanilla, and banana. Stir until combined. Heat a large skillet over low-medium heat.
1 large egg, 1 ¼ cups almond milk, 1 teaspoon pure vanilla extract
Add a teaspoon or two of butter or oil to the hot skillet. Take ¼ cup of the batter and drop it onto the hot skillet. Spread it out a little, so it’s not too thick. Bubbles will form on the batter, and the bottom will be lightly browned when it’s ready to flip.
4 tablespoons unsalted butter
Cook for 2 to 3 minutes on each side, then remove to a waiting plate. Repeat with the remaining batter.
Last, store or serve the dish with your favorite toppings, like butter or maple syrup.
Notes
The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 pancakes. Actual calories will vary.
Nutrition Facts
Banana Oat Pancakes
Serving Size
2 pancakes
Amount per Serving
Calories
364
% Daily Value*
Fat
15
g
23
%
Saturated Fat
8
g
40
%
Trans Fat
0.5
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
4
g
Cholesterol
71
mg
24
%
Sodium
502
mg
21
%
Potassium
419
mg
12
%
Carbohydrates
50
g
17
%
Fiber
4
g
16
%
Sugar
7
g
8
%
Protein
8
g
16
%
Vitamin A
429
IU
9
%
Vitamin C
3
mg
4
%
Calcium
206
mg
21
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.