Who doesn’t like brunch?…especially when it involves something sweet and healthy. I usually stick to my store bought Pancake or Buckwheat mixes, but once I tried this recipe from Pickuplimes (shhh…a tiny secret, Nadia is my true inspiration and I have a small “girl crush” on her), I will never look back. Ahem! So back to the pancakes, trust me, when I say, you will never go back to store bought mixes anymore. I like making all my pancakes vegan, so I substitute almond or soy milk, whichever one I have on hand in the fridge. A tip to have them be diner fluffy is a tsp of baking soda.
One of Nadia’s tips in this recipe includes using mashed banana’s instead of apple sauce. I prefer going this route every time, since banana’s are a natural sweetener and packs a lot of nutrient for the morning meals. Pro tip; banana’s are great for weight loss as well, so WIN, WIN!
Top it off with your favorite fruits, nuts or seeds and you have one heck of a brunch meal!
Oats Pancake
Course: Fuel BrunchDifficulty: Easy2-3
servings10
minutes10
minutesIngredients
2 Cups Old Fashioned Oats or rolled oats
1-1/4 Cup Milk of choice
1/2 Ripe Banana
1 Tbsp Baking Power
2 Tbsp Honey (optional)
1 Tbsp Vanilla Extract
2 Tbsp Ground Cinnamon
1/2 Tbsp Salt
Nuts, Seeds, Berries of choice for toppings
Directions
- Blend the oatmeal in a food processor or a coffee grinder into a fine powder.
- In a large mixing bowl, mash the banana until it is squishy.
- To the above mix, add salt, milk, vanilla extract, ground cinnamon and baking power. Mix until you get a thick batter.
- In a non-stick pan, scoop a large portion of the batter and drop it into the pan. Flip sides when it is golden brown and do the same on the other side.
- Garnish with your favorite fruits, seeds and nuts as toppings.
Notes
- To make this Recipe Vegan, use Almond or Soy Milk.
- This recipe makes 3-4 large pancakes.
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