Name: Healthy pancakes - oats and almonds
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 banana ((ripe)); ½ tbsp coconut oil ((plus more for cooking)); 1 batch flaxseed egg ((mix 1 tbsp of flaxseed meal + 2½ tbsp of water together or use 1 small egg if not vegan)); 1 tsp vanilla extract; 1 tsp ground cinnamon; ½ tsp fine grain sea salt; 2-2½ cups milk ((of choice. I used unsweetened almond milk)); 1 cup oat flour ((I grind it myself from gluten free rolled oats, but store bought works just as well)); ½ cup almond meal ((I grind it myself from whole raw almonds, but store bought works just as well)); ¼ cup chocolate chips or blueberries ((optional ad-ins))

Friends behold! Perhaps my favorite of all time; oats and almond pancakes!

Big statement, but totally true. Lots of time trying, adjusting, testing them on the kids went in this recipe. It paid off. Here it is; fool proof, kids proof healthy pancakes. And I am here to share it with you. Let’s make pancakes!

Writing down a pancake recipe for the first time ever. Pooh.. it was harder than I expected. I mean usually I just throw some things together and adjust as I go. My kids have had a lot of pancakes lately, because I finally wrote it all down and I had to have it right.

How I make these oats and almonds pancakes?

These 1 bowl, 15 minute healthy pancakes require 9 simple ingredients that you’ll probably have in your cupboard.

Mash a banana, add the wet ingredients, stir in the dry ingredients and KABOOM! You’ve got yourself a stack of delicious healthy pancakes! It’s that simple!

Want to take it to the next level? Add some chocolate chips or blueberries to the pancake batter.

We hope you love these oats and almonds pancakes as much as we do. They are:

banana infused – thin yet fluffy – tender – wholesome – naturally sweet – & insanely delicious

These would make the perfect lazy weekend breakfast (together with some coconut crusted french toast perhaps?). Or make a batch ahead of time, freeze them and then pop them into the toaster or oven for a quick and easy weekday breakfast.

Need more breakfast inspiration? Make sure to check out my 8 favorite healthy, easy and quick breakfast recipes!

Healthy pancakes – oats and almonds

Delicious thin pancakes made with banana, oats and almonds; plant based and gluten free

Print Recipe

Prep Time 5

Cook Time 10

Total Time 15

Course Breakfast, Brunch

Servings 4 people

Calories 161 kcal

Equipment

Small size pancake pan

Ingredients

1 banana (ripe)
½ tbsp coconut oil (plus more for cooking)
1 batch flaxseed egg (mix 1 tbsp of flaxseed meal + 2½ tbsp of water together or use 1 small egg if not vegan)
1 tsp vanilla extract
1 tsp ground cinnamon
½ tsp fine grain sea salt
2-2½ cups milk (of choice. I used unsweetened almond milk)
1 cup oat flour (I grind it myself from gluten free rolled oats, but store bought works just as well)
½ cup almond meal (I grind it myself from whole raw almonds, but store bought works just as well)
¼ cup chocolate chips or blueberries (optional ad-ins)

Instructions

Add banana to a large mixing bowl and mash with a fork. Add oil, flaxseed egg, vanilla extract, cinnamon and salt. Whisk together. Add 3/4 of the milk (so 1½ cup) and whisk again.
Add the flours (and any optional ad-ins like chocolate chips or blueberries). Gently stir (don't overmix) and add more milk if desired. For thin pancakes like mine you'll have to add more milk. If you prefer thicker/fluffier pancakes you can do with a bit less milk.
Heat up your skillet (medium heat) and add a bit of coconut oil. When the skillet is hot pour some batter in it. I like mine thin so I pour just enough to cover the skillet, but not more.
Flip your pancake over with a spatula once the bottom is golden brown, usually after 1 minute. Be careful! Thin pancakes are fragile and break easily. Let the otherside brown for ½-1 minute and transfer to a plate.
Serve with honey, maple syrup or even coconut sugar and maybe even some extra cinnamon and slices of banana. Or store in airtight container in the freezer for later use.

Notes

FYI: Eventhough I occassionally make thicker style pancakes, when creating, trying out and writing down this recipe it was intended for thin dutch style pancakes. All measurements are for that style of pancake. You can use this recipe for thicker/fluffy pancakes though, you just have to adjust the amount of milk (less) and the amount of batter poured into the skillet (more). Cooking time will be different as well.

Nutritional information:

the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Keyword almonds, frozen banana, gluten free, oats, plant based, vegan

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