Banana Pancakes
When I saw Melanie Fosson’s Instagram post about these Banana Pancakes, I was super excited because she said they had a great texture and a short ingredient list.
And she’s right! They are so quick and easy and don’t end up gummy in the middle like so many pancake recipes.
Pancakes are always a hit with my kids and we often have them for lunch when other options are scarce.
Melanie first discovered she had very high cholesterol (close to 300!) when she was a college athlete. It wasn’t until her doctor wanted her on medication for it when she was in her 30s she got serious about other ways to manage it.
She’d experimented with a lot of food approaches over the years, including Mediterranean, Paleo and Keto.
In some ways eating this way brought health improvements, but it wasn’t until she began eating mostly whole plant foods that she saw a dramatic drop in her cholesterol. Get the whole story here.
I found the easiest way to make these pancakes was to combine the dry ingredients in my blender, then remove them to another bowl. Then I didn’t need to wash out the blender before pureeing the bananas and almond milk.
As much as I wish I could just add all the ingredients to the blender and puree them at once, I’ve found I get much better results processing them separately. The dry and wet ingredients can either be combined in the blender or whisked together in the bowl, the choice is yours!
Very ripe bananas are significantly more sweet than barely ripe bananas, which makes a difference when you use them in baking. I was so excited to try these that I used my barely ripe bananas. I was out of chocolate chips (they have a way of disappearing . . . ) so I added some vanilla and salt to give them a little more flavor. This is a perfect basic recipe for all of your favorite variations! A huge thank you to Melanie Fosson for sharing her story!
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
8 pancakes
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- 1 1/2 cup rolled oats
- 3/4 tsp baking powder
- 1/2 tsp cinnamon
- 3/4 cup almond milk
- 2 ripe bananas
- 1/4 cup Enjoy Life mini chocolate chips
Ingredients
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|
- 1. Combine dry ingredients in blender and process into flour. Move mixture to a bowl.
- 2. Combine almond milk and bananas in blender and puree until smooth. Add dry ingredients to blender and pulse until just combined. Stir chocolate chips in by hand.
- 3. Bake pancakes on griddle at 300 degrees, or skillet on medium to medium low until lightly browned on each side.
Because I was out of chocolate chips and my bananas were barely ripe, I added 1/2 tsp salt and 2 tsp vanilla for additional flavor.