Banana Oat Pancakes (egg free)
Simple egg free, gluten free pancakes
Equipment
Ingredients
- 2 (8.1oz/230g ) bananas
- 160 g (5.6 oz) oat flour_
- 240 ml (8.5 floz) almond milk_ or other plant based milk
- 2 tsp baking powder_
- 1 pinch salt_
- oil e.g. coconut_ for frying
- maple syrup_ for serving
Instructions
- Mash the bananas with a fork on a plate.
- Mix the banana together with the milk, flour and baking powder.
- Heat up some oil in a frying pan.
- Pour the dough into the pan and form about 3 small pancakes.
- Fry the pancakes on medium heat and carefully flip them once brown.
- Move to a plate once they're done and fry the next ones.
- Serve with fresh fruit and maple syrup or other syrup of choice.
Notes
If you are using frozen bananas, let them thaw for 10 minutes or longer before mashing or use a blender.
Nutrition Facts
Banana Oat Pancakes (egg free)
Amount per Serving
Calories
356
% Daily Value*
Fat
13
g
20
%
Saturated Fat
7
g
44
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
2
g
Sodium
411
mg
18
%
Potassium
480
mg
14
%
Carbohydrates
54
g
18
%
Fiber
6
g
25
%
Sugar
10
g
11
%
Protein
9
g
18
%
Vitamin A
50
IU
1
%
Vitamin C
7
mg
8
%
Calcium
286
mg
29
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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