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This banana and oat pancake recipe by Claudia Harrington couldn’t be easier — the blender makes everything super streamlined. Best of all, the pancakes are refined sugar-free and gluten-free (if you use certified gluten-free oats).
Ingredients
1 whole banana
1 cup rolled oats
1 large egg
½ cup of milk
1 tsp baking powder
Dash cinnamon
1 Tbsp butter
Whipped cream
½ cup walnuts
Preparation
Using a medium to large blender, blend the banana, oats, egg, milk, baking powder, and cinnamon.
Heat pan on medium heat and add butter. Once butter has melted, pour ½ cup of mixture at a time onto the pan in a circular shape resembling a pancake. Cook on low heat and cover with lid for 2 minutes. Flip pancakes and cook for another two minutes uncovered. Repeat until all pancakes have cooked.
Once all the pancakes have cooked, turn the heat to low and place walnuts into the pan. Toast for 2 minutes, stirring occasionally.
Stack your pancakes, add however much whipped cream and sprinkle walnuts on top!
PHOTO CREDIT: Courtesy of Claudia Harrington
