Healthy banana bread pancakes made with only a few simple ingredients and your blender! These pancakes are sure to please ANY pancake lover.
2/3 cup oats
1 teaspoon baking powder
½ teaspoon cinnamon
1/4 teaspoon nutmeg
Pinch of salt
1 teaspoon vanilla
1/4 cup chopped walnuts
1-2 tablespoons milk of choice (optional)*
Place oats, baking powder, cinnamon, nutmeg and salt in blender or food processor and pulse until the oats are ground into a powder-like consistency.
In large bowl, mash bananas with a fork. Add eggs and vanilla; mix to combine. Add dry ingredients to wet ingredients, and mix until well combined. Add walnuts to mixture and fold in.
As mixture sits, it will thicken. Add milk to thin out mixture as necessary.
Grease nonstick skillet with butter and heat over medium-low heat. Add 1/3 cupfuls of batter and cook until bubbly on top and golden on bottom, about 3-4 minutes. Flip and cook other side about 2 minutes. Makes 6 small pancakes.
Serve with butter, sliced bananas, walnuts and maple syrup.
*Milk is an optional ingredient. I incorporated small amounts of milk as I was cooking the pancakes to thin out the batter because as it sits, it becomes thicker. But, keep in mind, thicker batter means fluffier pancakes.
These pancakes can be kept in the freezer, and reheat perfectly in the toaster. To store in the freezer, put a piece of parchment paper between each pancake and place into a freezer safe bag. This makes for an easy and quick breakfast.
Recipe by Modern Farmhouse Eats at http://www.modernfarmhouseeats.com/fluffy-flourless-banana-bread-pancakes/