These healthy banana pancakes are an easy and delicious breakfast recipe that doesn't need any flour or eggs! They are suitable for a vegan and gluten free diet.
Combine all the ingredients in a blender. Blend until smooth.
Allow the batter to rest for five minutes, giving the oats time to absorb liquid and thicken.
Preheat a nonstick pan over medium-high heat. Once hot, pour in about ¼ cup of batter.
Cook for 1-2 minutes or until you can easily slide a spatula underneath. Flip. Cook for another 1-2 minutes on the second side.
Repeat until all the batter is used up.
Video
Notes
TO STORE: Store leftovers in an airtight container in the fridge for up to 5 days. TO FREEZE: Freeze these pancakes for up to 6 months. Store the pancakes in an airtight container or bag to prevent them from freezer burn. Put layers of parchment paper in between the pancakes so that they don’t stick to each other. TO REHEAT: Warm up these pancakes in the microwave or on the stove over medium heat.