A Dash Of Wholesome

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Banana Almond Pancakes

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These banana almond pancakes are easy to make, gluten-free and absolutely delicious. The best part is that they are made all in one blender so they are perfect for an easy Sunday brunch.

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BANANA ALMOND PANCAKES

Prep Time 10 minutes
Cook Time 30 minutes
Servings 2 to 3 servings
Author Véronique – adashofwholesome.com

Ingredients

  • 2 medium bananas , very ripe
  • 2 large eggs
  • 1/3 cup almond milk , or milk of choice
  • 1 tbsp , olive oil
  • 1 tsp vanilla extract
  • 2 tbsp brown sugar , or coconut sugar
  • 3 1/4 cup old fashioned rolled oats *make sure to use certified gluten-free oats if gluten is a concern
  • 1/2 cup almond flour
  • 2 tsp baking powder
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp pink salt , or sea salt

FOR COOKING

  • 1 tbsp , olive oil

TOPPING IDEAS

  • Maple Syrup
  • Honey
  • Fresh fruit
  • Chopped almonds

Instructions

  1. In the jug of a high-speed blender, add all the ingredients starting with the wet ingredients in the bottom. Adding the wet ingredients first will make it easier to blend.

  2. Blend all the ingredients for a good 20-30 seconds or until smooth.

  3. Set aside for 5 minutes as this will give time for the oats to absorb some of the liquid in the batter.

  4. Preheat anon-stick pan over medium-low heat. These pancakes need to be cooked low and slow due to the oats in the batter.

  5. Lightly brush your pre-heated pan with a bit of olive oil.

  6. Using a 1/3 cup measuring cup, pour the batter into your pan. I find that a 1/3 cup makes the perfect sized pancake.

  7. Let cook for approximately 5 minutes on the first side. You are looking for bubbles top of on the surface, the side to appear lightly set and the bottom to take on a nice deep golden colour. If the pancakes are browning too quickly, bring the heat down to low.

  8. Flip the pancakes and let cook for another 3 minutes on the second side.

  9. Remove from the pan and set in a heat proof plate or cookie sheet. I like to place the cooked pancakes in my oven on the lowest heat setting while I bake off the rest of the batter.

  10. Repeat until all your batter is used up.

  11. Serve and enjoy.

Recipe Notes

I like to double or triple batch the batter and freeze them for a quick weekday breakfast as these reheat very well in the microwave or toaster.