Healthy Banana and Strawberry Oat Pancakes

a stack of pancakes with syrup being poured on.

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4.94 from 16 votes

Healthy Banana and Strawberry Oat Pancakes

Gluten free, healthy, naturally sweetened pancakes!

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 5

Cook Time 15

Resting time 10

Total Time 30

Servings pancakes

Calories 147kcal

Author Tracy

Equipment

Vitamix or blender
kitchen scale optional

Ingredients

3 cups whole oats gluten-free, 275 grams
2 1/2 teaspoons baking powder 11 g
2 teaspoons ground cinnamon 7 g
1/4 teaspoon nutmeg
2 overripe bananas about 1 cup mashed
1/2 lb strawberries
3/4 cup milk
2 eggs
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1-2 tablespoon honey optional for a touch more added sweetness

Instructions

In a blender, add oats and blend or pulse until a flour forms.
Add baking powder, cinnamon, nutmeg, and salt and give a quick blend to mix.
Add bananas, strawberries, milk, eggs, vanilla extract, and honey (if using) and blend until a creamy batter forms.
Remove batter from blender and add to a large bowl. Let it rest for about 10 minutes. This recipe will produce about just under 4 cups of batter.
Meanwhile, heat and grease with butter a large flat saute pan or griddle over medium heat.
Use a 1/3 cup measuring cup to ladle batter for pancakes to hot griddle in whatever shape you'd like. See recipe notes for shaping tips.
Lower temp to just under medium, and cook for 3 minutes, check to see if the bottom is lightly browned, and then flip. Note: these pancakes will not bubble as much as a traditional pancake batter. Flip and then cook for another 3 minutes. If they're browning too quickly before the 3 minutes is up, lower temp to medium low. Repeat with the remaining batter.
Plate and serve with your favorite toppings!

Notes

Nutritional value is for approximately 1 pancake.

Storage

Fridge: Store in an airtight container in the fridge for up to 2 - 3 days.

Freezer: Place cooked and cooled pancakes on a baking sheet in a single layer. Flash freeze for 30 minutes, and then add to a freezer-safe bag or container and freeze for up to 3 months. No time to flash freeze? Add cooled pancakes to a freezer-safe container and separate each with a piece of parchment paper.

Substitutions

Oats: Use your favorite pre-made oat flour. 2 cups of whole oats equals approximately 168 grams. This will make 168 grams of flour or 1 1/2 cups of flour. If using a different kind of oat, be sure to measure out the oats to make into flour by weight NOT by volume (cups).

Flour: Substitute another flour by using equivalent weight - not volume (cups). because oat flour is a lot lighter than all-purpose or whole wheat.

Strawberries: You can use frozen, but if you do, reduce the milk volume by 2 tablespoons due to the added moisture the frozen strawberries will add. You can add directly to a high-powered blender and blend, or let defrost first.

Vanilla Extract: Almond is delicious too - it highlights the nutty flavor of the oat flour!

Honey: Add additional sweetness to the batter with honey or maple syrup, although we just prefer to finish the pancakes with sweetness.

Heart Shaping Tips

Use a measuring cup and first add a dollop in a circle to the pan and then add two smaller dollops to the top corner of the circle for a rough heart shape. Use a rubber spatula to shape and smooth the edges of the heart. Clean the spatula after every use so that you're shaping with a clean spatula. Or, use a pancake pen.

Nutrition