Healthy Oatmeal Banana Pancakes
These Healthy Oatmeal Banana Pancakes are fluffy, slightly sweet, and nourishing. I love how the mix of whole grain flours keeps me full much longer than white flour, thanks to the extra fiber and protein. They are completely kid friendly and definitely parent approved, and I can have them ready in about 15 minutes.
Servings: 8 pancakes
Calories: 140kcal
Ingredients
- ¾ cup oat flour
- ¾ cup sprouted wheat flour
- 1 tbsp honey
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1¼ - 1½ cups of 1% milk
- 2 flax eggs or 2 regular eggs
- 1 tsp vanilla extract
- 2 tbsp extra virgin olive oil
- sliced bananas for topping
Instructions
- In a large bowl, sift together the flour, baking powder, baking soda, and salt.
- In another bowl, combine the milk, honey, vanilla, eggs and oil, mix until smooth.
- Fold the wet ingredients into the flour mixture until combined.
- Spray a griddle or skillet with olive oil cooking spray.
- Heat over medium low heat.
- Pour or scoop the batter onto the griddle, using about 1/4 cup for each pancake and cook until bubbly on top and golden on the bottom, about 4 minutes.
- Flip and cook until golden on the bottom, about 2 more minutes. Serve hot, topped with sliced bananas and any other toppings you like.
Notes
- My #1 Secret Tip for this recipe is to mix the dry and wet ingredients in separate bowls before bringing everything together. I make a small well in the dry mixture, pour in the wet ingredients, and give it only a few gentle stirs until it comes together. This keeps the batter smooth and helps prevent large lumps.
- Do not overmix: I stir the batter only until everything comes together. This keeps the pancakes from turning flat.
- Let the batter rest: I let the batter sit for 10 to 15 minutes while I heat my pan. This helps the texture turn soft and fluffy.
- Portion evenly: I use a cookie scoop or pancake dispenser to keep each pancake the same size. It makes cooking easier and more consistent.
- Flip at the right time: I flip the pancakes when the edges start to dry and small bubbles form on top. They are ready when both sides turn golden brown.
Nutrition
Serving: 1pancake | Calories: 140kcal | Carbohydrates: 21.5g | Protein: 5g | Fat: 4.8g | Saturated Fat: 0.9g | Sodium: 165.6mg | Fiber: 3.2g | Sugar: 4.5g