I’ve tried a lot of pancakes over the last year, attempting to find a ‘healthy one’ that actually held up, cooked good, and tasted at least edible.
Failure after failure made us not very hopeful about this recipe, but, amazingly, it was awesome! I didn’t think such a simple list of ingredients could pull it off, and yet that was also the draw. Try it for yourself, amazing!
Oatmeal Chocolate Chip Banana Pancakes
1 cup old-fashioned oats (can be gluten-free)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 ripe medium bananas, cut into chunks
3/4 cup vanilla almond milk
1 cup of chocolate chips, vegan chips, or carob chips
1. In a blender, add chunks of banana and almond milk. Puree for 30 seconds or until thoroughly blended and smooth. Next add oats, baking powder, and salt into the blender; blend again until batter is well-combined about 1 minute. Set aside to thicken up. After a few minutes check the consistency of the pancake batter it should be somewhat thick. If they appear to too thick, add a tablespoon or two of almond milk and blend again.
2. Lightly coat a large nonstick skillet or griddle with vegan cooking spray or vegan butter and heat over medium heat. Drop batter by 1/4 cup onto skillet and gently spread out a bit with a spoon. Place 5-6 chocolate chips on top of each pancake and cook until bubbles appear on top, about 2 minutes. Gently flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more oil or cooking spray. Top with peanut butter, maple syrup, fruit or whole fruit jam.
We made a double batch to feed a family of four, next time I’ll likely triple the recipe.
You can find the original here: Ambitious Kitchen