Go Back

Oatmeal-Banana Pancakes

These light, crepe-like pancakes are not only dairy-free but also incredibly simple to prepare. They make for a delicious, nutritious breakfast your children are sure to enjoy. Serve them with fresh banana slices, syrup, and a pat of butter for the perfect meal.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 People
Course: Breakfast, Pancakes
Cuisine: American
Ingredients Method

Ingredients
  

  • ½ cup old-fashioned oatmeal
  • ¾ cup almond milk
  • ½ cup almond flour
  • 1 ripe banana
  • 2 tablespoons white sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • Cooking spray

Method
 

  1. Begin by placing the oatmeal in a blender and processing it into a fine powder. Then, add the almond milk, almond flour, ripe banana, sugar, vanilla extract, cinnamon, baking powder, and salt to the blender. Blend all ingredients together until fully incorporated. Let the batter rest for approximately 10 minutes to thicken.
  2. Heat a skillet over medium-high heat, lightly coating it with cooking spray. Pour ¼ cup of batter onto the skillet, cooking for 3 to 4 minutes until bubbles appear and the edges begin to dry. Flip the pancake and cook for an additional 2 to 3 minutes until golden brown. Repeat this process with the remaining batter.