Gluten Free Banana Oatmeal Panacakes
Easy to make and great for meal prep. Use that ripe banana and puree some oatmeal for an easy breakfast.
Ingredients
- 2 cups old fashioned oats or fortified cereal
- 3 tsp baking powder
- 1/4 tsp salt
- 1 cup almond milk
- 1 large banana cut into 1 inch thick rounds
- 2 eggs large
- 2 tbsp honey or agave
- 1 tsp cinnamon
- 1 tsp real Vanilla extract
- 2 tbsp butter or oil for frying
Serve with:
- butter to taste
- real maple syrup to taste
- fresh fruit or compote
- your favorite nut butter
Instructions
- In a large food processor, combine oats, baking powder, salt, milk, and banana. Stop to scrape the sides as needed.
- Add eggs, honey(or agave), cinnamon and vanilla to food processor and blend to combine. (Add more milk if too thick to scoop). Pour batter into a medium bowl for scooping.
- Heat skillet over medium, add butter or oil. Scoop 1/4 cup spoonfuls into pan, flipping when the batter starts to bubble. Try reducing the heat if cooking too quickly. When the pancake is cooked through, transfer to a plate and finish doing the same with rest of the batter.
Notes
Serve warm or cool completely and freeze for up to 3 months. Reheat on a warm skillet.