Oatmeal Banana Pancakes

Here's one of those recipes that you most likely have all the ingredients on hand for already and doesn't take that long to whip up. My preschooler loves to help with baking and cooking, so I frequently use this recipe as a good opportunity for a little bit of time to connect with her and let her go to town on the bananas with the potato masher. You can also throw all the ingredients into the blender and let them push the start button, making it even that much easier! Or don't tell them you're making them and get it done in half the amount of time. Because let's be real, cooking and baking with your children always takes longer than you expect and ever want it to. But it's fun for them, so we do it because we love their cute little faces!!


Alright, so here's the thing with these Oatmeal Banana Pancakes...they are great for when you have a couple of overripe bananas or even with nanners that aren't overripe. So no reason to wait till they brown, just use what you have. The other great thing about these is that they have oatmeal instead of all purpose flour and coconut sugar instead of brown sugar. Which means better on the glycemic index and better insulin response, AND good for your gut health and weight loss goals! #WINNING! But don't worry, if you don't have coconut sugar, brown sugar will work just fine.


There are various ways of eating these pancakes, just like any other pancakes. Straight off the serving plate with a spread of Smart Balance (or butter if that's your happy place), with agave or maple syrup drizzled over top, dipped in Greek yogurt, smothered in peanut butter...the list can go on and on. Just customize to what suits your needs for that moment and then enjoy every bite of them!


So, let me give you a little background info into how this Oatmeal Banana Pancake recipe came about. A while back, I started experimenting with making pancakes that don't have all purpose flour in them *GASP!*. I know...but I used to make pancakes 2 or 3 times a week, and if you're like me, then all those carbs like to create a new home in my love handles and in that little 3 inch radius around my belly button. I just couldn't burn all the carbs before they turned on me. "Fat cells love to be fat." That's what one of my Nutrition Professors said in my college Weight Management class, and I never forgot it. It's totally true, for me at least. In areas where I once held weight, or have a tendency to hold excess weight, that's where it always starts to come back when I start to slack on my nutrition. So after feeling super lethargic and heavy after a yummy pancake breakfast, I decided to embark on new recipes that would satisfy my pancake desires while not working against my Mom Bod goals. I started making more pancakes with bases of coconut flour, almond flour and oatmeal, as well as changed from using plain white sugar or brown sugar. And sure enough I feel much lighter and ready to tackle the day after eating them.


Okay, enough jabber!! On to the recipe!


Oatmeal Banana Pancakes - makes 8 medium sized pancakes

1 1/2 C. ground old fashioned oatmeal

2 teaspoons baking powder

1/4 teaspoons salt

2 mashed bananas

1 tablespoon coconut sugar (or brown sugar)

3 teaspoons agave or maple syrup

2 eggs

1 teaspoon vanilla

Oil to spray skillet or griddle

Your choice of toppings


MIXING INSTRUCTIONS:


Quick method: Add all ingredients through vanilla into a blender and mix until smooth. Haha, that sounds way to easy to be true. But it really is that simple. Then cook 'em up and enjoy!


Regular method: Whisk eggs in a medium sized mixing bowl. Add bananas and mash, then stir to combine with the eggs. Add in sugar, agave or maple syrup and vanilla and mix well until all incorporated. Add the dry ingredients and combine well until all of the oatmeal is wet and there aren't any lumps in the pancake batter.


COOKING INSTRUCTIONS:


Heat your skillet or griddle to medium heat and give it a light spray of oil so your pancakes don't stick. Then use a 1/4 cup measuring cup to pour out your pancake mix and let them cook about 2-3 mins per side. They will be golden on the bottom and bubbly on the top when it's time to flip them. Be careful not to let your skillet get too hot - unless of course you like your pancakes extra dark. Then give them a spread of your butter of choice while they're warm so it melts into the pancake and forms a delicious flavor bond that your mouth will be thankful for.


Top them with your desired toppings and scarf them down! Leave a comment and let me know what you think...and what you served them with! I love some over easy eggs on top and a side of bacon...heaven on a plate! And don't you dare forget the coffee...because...Mom Life.


ENJOY!!

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