Gluten-free Lightened Up Banana Oatmeal Pancakes make a quick and easy healthy breakfast. With oats, rice flour, olive oil, milk, banana, honey, and egg.
Keyword banana flavored pancake, lightened up pancake, oatmeal pancake
Prep Time 8minutes
Cook Time 17minutes
Total Time 25minutes
Author Plating Pixels
1 ½cupsold fashioned oats
1ripe bananamashed, defrosted if frozen
2 ½cupsalmond or rice flour
3tablespoonspeanut butterroom temp
In a medium bowl stir together milk and oats. Soak for 5 minutes. Stir in egg, olive oil, honey and banana.
In a separate bowl mix together flour, baking powder and salt. Stir into liquid mixture just until combined (use more or less flour to reach desired thickness).
Preheat large non-stick pan to medium heat, lightly grease. Add batter (about ¼ cup per pancake) to pan. Cook 2-3 minutes per side, until browned and cooked through.
Mix together peanut butter and maple syrup. Spread over waffles and serve.
Lightly grease the pan so the pancakes don't stick
Use a ripe banana for sweetness and best flavor
Feel free to add extra flavorings such as cinnamon or vanilla
Don't skip the baking powder as it helps the pancakes rise and creates a light texture
Use a 1/4 cup to measure out the batter into even batches
Soft peanut butter is best for topping. If the mixture is too thick, microwave peanut butter and maple syrup for about 30 seconds to soften so it's spreadable.
Leftover pancakes will keep sealed in the fridge for 3-4 days
To freeze: Wrap in plastic wrap and seal to reduce contact with air. Freeze up to 4 months.
To serve leftovers: Thaw in the fridge if frozen. Place pancakes in a toaster and toast for a crisp outside that's almost as good as freshly cooked pancakes. You can also microwave them or bake in oven at 375 F until heated through.