And here we are with the famous pancake recipe I already mentioned on social media! I’ve advised you several times to vary your breakfast because it’s never good to eat the same things all the time, and these banana and oat pancakes are an excellent alternative! They are made in just a few minutes, literally, as both preparation and cooking times are really minimal. The beauty of this recipe is that it is fat-free, egg-free, and sugar-free, making it quite suitable for those who wish to start a low-calorie diet or simply want to stay fit! Once cooked, you can serve them with whatever topping you like best. I chose chocolate topping, banana slices, and some walnut halves, but there are countless possibilities! You can enjoy them at any time of your day, even as a snack. In fact, I especially recommend them for your kids, as they are much more healthy and nutritious than any other packaged product or snack.
If pancakes are your passion, try them in both sweet and savory recipes like those you can find below:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 12 pancakes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients:
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it costs you nothing extra!
- 5 oz rolled oats
- 1 banana (ripe)
- 2/3 cup almond milk (warm)
- 1 tsp ground cinnamon
- 1/2 tsp baking powder (or baking soda)
- 1 pinch salt
- to taste chocolate topping (or agave syrup, maple syrup, etc.)
- Some walnut halves
- 1 banana (sliced)
Tools:
- 1 Mixer
- 1 Knife
- 1 Crepe Pan
- 1 Ladle
- 1 Spatula
Steps:
In a mixer, combine the sliced banana with the rolled oats and blend for a minute.
Then add the warm almond milk, cinnamon, pinch of salt, and sifted baking powder.
Blend again until you obtain a thick and smooth batter.
Oil a crepe pan with a drop of oil, remove the excess with a bit of kitchen paper, and heat well. Pour a ladleful of batter, forming a round shape, and wait for the first bubbles to appear on the surface.
Flip the pancake and continue cooking for another minute over low heat.
Serve the pancakes while still warm with chocolate topping, a few slices of banana and walnuts, or rolled oats, fresh fruit, peanut butter, or any other spreads you like.
And voilà… your banana and oat pancakes are ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
👉 You can store the remaining pancakes for the next day, in the refrigerator inside airtight containers, preferably glass, or you can also freeze them.
Tips and Suggestions
🟣* I recommend cooking the pancakes one at a time or at most two at a time to ensure even cooking.
