Delightful Guilt Free Pancakes
Start your morning on a deliciously healthy note with these *Delightful Guilt-Free Pancakes*! Made with wholesome rolled oats and naturally sweetened by a ripe banana, these fluffy pancakes are packed with fiber and nutrients to fuel your day. This gluten-free and dairy-free recipe swaps traditional ingredients for unsweetened almond milk and oat flour, blended seamlessly for an easy-to-make batter. A touch of vanilla and cinnamon adds warm, comforting flavors, while the light use of coconut oil ensures a golden-brown finish. Ready in just 25 minutes, these pancakes are perfect for a quick weekday breakfast or a nourishing weekend treat. Top them with fresh fruit or a drizzle of maple syrup for a picture-perfect plate that’s as indulgent as it is healthy!
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Recipe Information
Ingredients
- 1.5 cups Rolled oats
- 1 cup Unsweetened almond milk
- 1 large Ripe banana
- 1 large Egg
- 2 teaspoons Baking powder
- 1 teaspoon Vanilla extract
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 1 tablespoon Coconut oil or cooking spray
- Fresh fruit or maple syrup (optional, for topping)
Instructions
Add the rolled oats to a blender or food processor and blend until they are finely ground into oat flour.
Peel the banana and add it to the blender along with the almond milk, egg, baking powder, vanilla extract, ground cinnamon, and salt.
Blend the mixture on high until it forms a smooth pancake batter. If the batter is too thick, add a splash of almond milk to reach your desired consistency.
Let the batter rest for 5 minutes to thicken slightly.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with coconut oil or cooking spray.
Pour about 1/4 cup of batter onto the skillet for each pancake. Use the back of a spoon to spread the batter into a circle, if needed.
Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip the pancake and cook for an additional 1-2 minutes on the other side, until golden brown.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm, topped with fresh fruit, maple syrup, or your favorite healthy toppings.
Nutrition Facts
Calories |
219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.8 g | 10% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 452 mg | 20% | |
| Total Carbohydrate | 32.4 g | 12% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 7.1 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 141 mg | 11% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 281 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
