Oat and Banana Pancakes
These fluffy pancakes are made with just oats and ripe banana as the base, making them naturally low in sodium and completely free of added salt. They are naturally sweet from the banana and satisfying enough to keep you full all morning.
Fluffy two-ingredient style oat banana pancakes that are naturally sweet and contain almost no sodium.
Nutrition per serving
Ingredients
Grains
Fruit
Protein
Flavoring
Spices
Fat
Instructions
Blend the Oats
Add rolled oats to a blender and blend for 30 seconds until a fine flour forms. This creates a smooth batter base that gives the pancakes a better texture than whole oats would.
Make the Batter
In a mixing bowl mash the bananas very well until almost completely smooth. Add eggs, vanilla extract, and cinnamon and whisk together. Stir in the oat flour until a thick batter forms.
Cook the Pancakes
Heat coconut oil in a non-stick skillet over medium-low heat. Pour approximately 3 tablespoons of batter per pancake and cook for 3 minutes until bubbles form on the surface and edges look set.
Flip and Finish
Flip each pancake carefully and cook for 2 more minutes until golden on both sides. These pancakes are more delicate than traditional ones so flip gently and only once.
Substitutions
Common mistakes
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