Try these delicious gluten-free banana oat pancakes for your next brunch!
To make it a complete breakfast, add a source of protein such as:
- Greek yogurt on top or on the side
- Side of turkey bacon
- Side of breakfast sausage
- Side of eggs
Ingredients
Dry ingredients
- 1 large ripe Banana
- 1 cup Gluten-free rolled oats
- 2 Tbsp Chia seeds
- 2 Tbsp vanilla protein powder (look for one that has no added sugar)
- 1 tsp Baking soda
- 1/2 tsp Cinnamon (or as desired)
- Pinch of sea salt
Wet ingredients
- 2 Eggs
- 1/2 cup Egg whites
- 1 tsp Vanilla extract
Instructions
- In a blender, mix together all ingredients until combined and smooth
- Pre-heat griddle or pan to medium-high heat and spray with oil, or melt some grass-fed butter or ghee
- Scoop pancake mixture on the pan so it forms a medium circle (you can use the Tbsp measurement spoon here to keep all pancakes the same size)
- Cook for 4-5 minutes on the first side or until edges start to harden. Flip and cook for an additional 1-2 minutes on the other side.
- Add toppings of choice as desired (We recommend unsweetened coconut flakes, berries, walnuts, or some greek yogurt!)
