Healthy pancakes without banana

Simple three-ingredient oatmeal pancakes that don't require eggs or pancakes without  banana ! This breakfast, which takes only a few minutes to prepare, is high in fiber and serves as an excellent base for a variety of pancake toppings.

My favorite recipes are the simplest ones, and these three-ingredient oatmeal pancakes that don't require an egg or a banana definitely fit that description. What else I adore about them is this:

This recipe is a great way to enjoy oatmeal in a mess-free way if you love it as much as my family does.
Just a few basic components. Very little preparation. On those hectic mornings, breakfast is finished in a matter of minutes.
Similar to other pancake varieties, they serve as an ideal surface for delectable toppings like syrup, chocolate chips, or fruit.
If you're trying to stay away from eggs or bananas, this recipe is ideal.
They're getting full! When these are available, there's no reason to skip lunch.

Use a gluten-free variety of oats and non-dairy milk to make 100% vegan gluten-free pancakes.

RECIPE INGREDIENTS

Oats: A quick run through a food processor or blender is the ideal method for preparing traditional rolled oats. They will adhere to each other more effectively if the texture is finer. Quick oats or steel cut oats can also be utilized.

Milk: You can use any kind of milk for this recipe; you can use soy, almond, oat, skim, 1%, or whole milk.

Depending on your desired level of sweetness and flavor, either sweetened or unsweetened applesauce works well.

HOW TO MAKE OATMEAL PANCAKES WITHOUT BANANA

Step 1

In a food processor or blender, pulse the oats until a coarse flour forms.

Move to a medium-sized mixing bowl, then incorporate applesauce and milk. Mix until barely incorporated.

Step 2

Coat heavily with cooking spray and heat a skillet over medium-high heat. Once the pan is hot, add 1/4 cup of the batter at a time.

Step Three

Pancakes should be flipped and cooked for a further one to two minutes, or until golden brown, once bubbles begin to form. Top with berries, syrup, or whipped cream and serve right away.

Ingredients for pancakes

To enhance the flavor of your pancakes, mix in any of the following ingredients:

crushed cinnamon
Raisins
Cranberries that have been dried
mashed banana
Any nut butter, including peanut and almond butters
tiny chocolate chips

TOPPINGS FOR PANCAKES

Use any of these delicious toppings to decorate your cakes:

Maple syrup and butter
Powdered sugar and butter
Any kind of berry sauce—mulberry, blueberry, or mixed
Any kind of jam or jellies
Cream of whipping
Greek yogurt
Fresh fruit, like strawberries or blueberries,
canned cherries or strawberries
Nutella
Chips made of chocolate
Add some sprinkles.

NOTES FOR RECIPE

There will be less fluff in these healthy pancakes than in traditional pancakes.
For more fluffy pancakes, add 1/2 teaspoon of baking powder to the mixture.
Add up to 2 tablespoons of cane sugar, coconut sugar, honey, maple syrup, or your preferred sweetener to the recipe to make it sweeter.
Four perfectly round pancakes from 1/4 cup of batter. Use 1/2 cup of batter to make 2 large pancakes instead.
To improve flavor, sprinkle in a little salt.

CAN YOU LET THE PANCAKE BATTER SLEEP?

It's a good idea to let the batter rest for about 30 minutes before cooking when making traditional pancakes. The flour can absorb the liquid during the resting period, resulting in a light and fluffy texture.

 

Because these pancakes are much denser than other oatmeal recipes, there's no need to rest them.

 

SUITABLE TEMPERATURE FOR STOVE PANCAKE COOKING

Pancakes should be cooked at a top temperature of 375 degrees Fahrenheit. For optimal results, use the medium heat setting on a gas stovetop.

 

Is it necessary to refrigerate pancakes?

 

For up to two days, pancakes can be kept at room temperature when wrapped in plastic wrap. Instead, keep them in the refrigerator in an airtight container to extend the shelf life to seven days.

HAMBURGER VS. PANCAKES

Pancakes and hotcakes are often interchangeable terms used in conversation. The ways in which they are genuinely different are described by a few differences.

Generally speaking, pancakes are fluffy and larger. Hotcakes have a thick, dense texture and err on the side of smallness.