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Healthy pancakes - oats and almonds

Delicious thin pancakes made with banana, oats and almonds; plant based and gluten free
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 people
Course: Breakfast, Brunch
Calories: 161
Ingredients Equipment Method Notes

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)

Equipment

  • Small size pancake pan

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.