No flour? No problem! This delicious gluten and dairy-free banana pancake recipe uses oats as the basis for the batter and makes a filling breakfast or mid-morning snack.
Ingredients 10
240 g rolled oats
250 ml almond milk
2 bananas, medium, ripe, mashed
2 eggs, large
2 tsp baking powder
1 tsp ground cinnamon
1 tsp vanilla extract
spray (low-calorie spray), for cooking
blueberry, for serving
honey, for serving
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Method 4
Spray a large skillet with low-calorie spray and place over medium heat.
In a large mixing bowl, combine the , , mashed , , , , and . Use an electric whisk or blender to mix until smooth.
Add a ladleful of the batter to the skillet. Cook for 2-3 minutes, or until bubbles form on the surface, then flip and cook for a further 1 minute. Repeat with the remaining batter.
Top the pancakes with blueberries and honey. Serve and enjoy!
