These gluten free and refined sugar free pancakes are such a wonderful healthy alternative to “real” pancakes! They’re super yummy and taste particularly nice when topped with fresh blueberries, maple syrup and more banana.
Like most kids, my son loves pancakes on the weekend. Or waffles. They’re both equally welcome I think! And I really like to spice things some up on the weekend and make something else for breakfast than his regular toast and yogurt. It’s still too cold to make smoothie bowls in my opinion but I definitely cannot wait to start the day with those again. Until then we’re enjoying beautiful and tasty warm things like these healthy pancakes.
These pancakes contain lots of easy to get ingredients that you most likely have in your pantry and fridge anyways. You need steel-cut oats, almond milk (or any other plant-based milk), banana, peanut butter, egg and baking powder. They’re easy to make (cue: great for kids to help with!) and they taste super yummy!!
Now, these pancakes are not vegan but I think they could be made vegan! I haven’t tested it yet though. I make them with an egg and that works really well as a binder. If you wanted to veganize them (which I will definitely try) I would try adding a flax “egg” instead. Flax eggs are ground flax seeds mixed with hot water until they gel up. They work really well as a vegan egg replacement!
I like to top these healthy pancakes with maple syrup, more banana (aren’t they cute shaped like stars?!) and fresh blueberries. There’s just something so appealing about the golden color of maple syrup and the way it drips down pancakes, isn’t it? Is maple syrup also basically your favorite pancake topping?
I think a peanut butter drizzle would also be great on the pancakes by the way! Or a peanut butter maple syrup drizzle? I might get back to you with a new recipe soon… but until then, I really hope you will enjoy this one for breakfast! Let me know when you make it!
Will you make these pancakes soon? Or how about my Vegan Blueberry Jam Waffles?
Banana & Peanut Butter Oat Pancakes
These gluten free and refined sugar free pancakes are such a wonderful healthy alternative to "real" pancakes! They're super yummy and taste particularly nice when topped with fresh blueberries, maple syrup and more banana.
To a blender, add oats, almond milk, banana, peanut butter and baking powder. Blend until all is smooth and well combined - this will take a couple of minutes.
Add the egg and blitz a few times until well incorporated.
Heat up coconut oil in a pan at medium heat. Once properly hot, add the pancake batter. Add 1/8 cup of batter for small pancakes or 1/4 cup for medium-big pancakes.
Fry until bubbles appear, then flip over the pancakes and fry for 30 seconds. Make sure they don't get too dark as they will burn more easily because of the banana in the batter.
Top with more banana slices and maple syrup. Enjoy!
Serving size: this makes about 15 small pancakes / 7 or 8 medium big pancakes. Depending on how many pancakes you or your family eat for one serving, this can be enough for 4 people.