Gluten-free Dairy-free Banana Oatmeal Pancakes
Who doesn't love pancakes? They're the epitome of comfort food, satisfying both the sweet tooth and the craving for something warm and filling. But what if I told you that pancakes could be not only delicious but also healthy? Yes, you read that right! Introducing oat and banana pancakes – a guilt-free treat that will leave your taste buds singing and your body thanking you.
Why Oats and Bananas?
Oats and bananas are two superfoods that pack a powerful nutritional punch. Oats are rich in fiber, which helps with digestion and keeps you feeling full for longer. They're also loaded with vitamins, minerals, and antioxidants, making them a fantastic addition to any diet. Bananas, on the other hand, are bursting with potassium, which is essential for heart health and muscle function. They're also a great source of natural sweetness, eliminating the need for added sugars in your pancakes.
Ingredients:
1 ripe banana
1 cup gluten-free rolled oats
1/2 cup unsweetened almond milk (or any other dairy-free milk)
1 tablespoon maple syrup (or sweetener of choice)
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
Nutmeg to taste
Pinch of salt
Optional toppings: sliced bananas, berries, nuts, maple syrup
Instructions:
Prepare the Batter:
In a blender or food processor, combine the ripe banana, gluten-free rolled oats, unsweetened almond milk, maple syrup, vanilla extract, baking powder, ground cinnamon, and a pinch of salt.
Blend the ingredients until smooth and well combined. If the batter is too thick, you can add a little more almond milk to reach your desired consistency.
Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or a little coconut oil.
Once the skillet is hot, pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Use the back of a spoon to spread the batter into a round shape.
Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges start to look set.
Carefully flip the pancakes using a spatula and cook for an additional 1-2 minutes on the other side, or until golden brown and cooked through.
Repeat the process with the remaining batter, greasing the skillet as needed between batches.
Serve:
Serve the banana oatmeal pancakes warm, topped with sliced bananas, berries, nuts, and a drizzle of maple syrup if desired.
Enjoy your delicious and nutritious gluten-free and dairy-free breakfast!
These banana oatmeal pancakes are fluffy, flavorful, and naturally sweetened with banana and a touch of maple syrup. They're a fantastic option for anyone looking for a satisfying breakfast that's free of gluten and dairy. Plus, they're easy to make and can be customized with your favorite toppings. Enjoy!
Calories: Approximately 472 (this can vary depending on optional toppings)
Carbohydrates: Roughly 95 grams (this can vary depending on optional toppings)