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Banana Bread Oat & Nut Pancakes

An amazing alternative to the regular pancake! Adapted from Food52 by Sophie – Wholehearted Eats

An easy, quick alternative to the regular pancake – chock full of nutrition with the use of Maine Grains Rolled Oats – not just for breakfast!

Ingredients

Makes about 9-11 pancakes
1 cup MG rolled oats
1/2 cup hazelnuts - toasted
1 tsp baking powder
1 ripe banana
1 tbsp ground flax (sesame seeds could be a good sub if no flax on hand)
1 cup unsweetened almond milk
1 pinch sea salt
1 tsp vanilla
1 tsp cinnamon - optional
1 banana - or other fruit - chopped hazelnuts and Maine maple syrup for toppings ( the photo says it all!).

instructions

  1. In a food processor find the oats into a fine flour. Set aside. Grind the hazelnuts into a flour – leave in the processor.
  2. Add the oat flour back into the hazelnut flour along with the banana, salt, flax, milk, vanilla and cinnamon.
  3. Puree till mixture is fully mixed. 
  4. In a saute/fry pan on medium heat add enough oil to coat the bottom – but not pooling. 
  5. Spoon pancake batter into pan and cook until bubbles form on top (I wait for a few to pop before flipping) flip and cook on the other side till brown.
  6. The oat pancakes will take a bit longer to  cook than a traditional batter.
  7. Top with your toppings of choice when done.

notes

Course: Breakfast, Main Dish, Side Dish, Snack

 

 

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