Sundays rhyme with pancakes. Okay, not really, but you get what I mean; there’s nothing like the smell of homemade pancakes filling up your kitchen on a Sunday morning. Although I have to admit that it’s hard to beat Aunt Jemima’s Original Pancake Mix, homemade pancake batter can be just as good and so much healthier by using nutritious ingredients, like fruits and oats instead of sugar and flour. Trust me and give these a try!
And what’s even better than healthy, delicious pancakes? Being able to prepare the batter in less than 2 minutes using a blender. Simply blend the oats until you get a flour-like consistency and then add the rest of the ingredients — eggs, bananas, grated apples, nuts, almond milk, cinnamon, vanilla extract and baking powder.
If you’ve tried my gluten-free banana cinnamon pancakes, you’ll know how delicious sugar-free pancakes can be just with the addition of one simple ingredient…ripe bananas. They bring all the sweetness needed and keep the pancakes moist without requiring any additional sugar (besides maple syrup to top the pancakes, of course).
There are many substitutions to this recipe if you don’t have all the ingredients on hand. For the milk, feel free to use any kind you like. I used almond milk, but regular milk works just fine here or any other nut-based milk too. For the nuts, you can use walnuts, pecans or almonds, although my favorite version is with walnuts because I love how they taste with apples. You could probably also use grated pears instead of apples too — something I haven’t tried yet, but will get to next Sunday morning!
- 1 cup oats
- 2 eggs
- 2 bananas
- 2 apples, grated
- ½ cup nuts (walnuts, pecans or almonds)
- ½ cup almond milk or regular milk
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- 1 ½ teaspoon baking powder
- Coconut oil or butter
- In a blender, blitz the oats until they resemble flour. Add the eggs, bananas, grated apples, nuts, almond milk, cinnamon, vanilla extract and baking powder and blend until fully combined.
- Heat coconut oil or butter in a pan and pour a big spoonful of batter into the pan. Cook for 2-3 minutes on each side. Keep the pancakes warm on a plate under foil paper while you cook the rest.
- Top with cinnamon, maple syrup and more chopped nuts.
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