While traveling abroad in Tanzania, Africa, I contracted some kind of parasite that ended up changing my entire internal chemistry of my body. Sadly, I couldn't eat the foods I once enjoyed - something as simple as turkey on whole wheat bread would make me feel bloated and uneasy and I could not understand why!
By process of elimination, I found that certain types of food that had a substantial amount of gluten made me extremely bloated - wheat bread, barley, rye berries, farro, etc. When I was young I was practically a garbage can, eating whatever I wanted and really whatever was in front of me with absolutely no consequence.
As a kid, I would make pancakes every weekend - they were practically a staple in my diet (again, I could literally eat whatever I wanted). But as I got older and began having more restrictions on what I could eat, I couldn't imagine giving up something I loved so much throughout my childhood - like pancake pie.
Pancake Pie is a tradition that every time it is someone's birthday, the morning ritual is to the pancakes as high as possible - having each layer filled with your preference (fruit, chocolate, etc.) and finally, the top was covered in whipped cream and birthday candles. Sometimes we threw ice cream on there as well, but hey! it's a birthday celebration!
And so BANANA OATMEAL PANCAKES WERE DISCOVERED! These fantastic fluffy pancakes are full of fiber, no added sugar, and make you think you are eating a treat. Now everyone in my family uses this recipe whenever they are feeling in the mood for pancakes.
Not to mention - it is SO EASY to make. All you need is one blender (I use a nutribullet) and one bowl.
BANANA OATMEAL PANCAKES
Dry Ingredients
2 c oatmeal (quick cooking or rolled)
1 ripe banana (small to medium size is fine)
3 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 tsp cinnamon (optional)
Wet Ingredients
1 egg
1 1/4 c milk (soymilk, regular milk, etc.) *For less fluffy pancakes, add a little more liquid to the batter.
1 tsp vanilla extract
Directions
Preheat your griddle to 350 degrees, or grease a stovetop pan and allow to sit on the lowest heat setting.
Blend all the dry ingredients together (, excluding the banana) until the oatmeal is fully ground into a flour like consistency. *Times vary depending on the strength of your blender, but don't over do it!
Pour the dry ingredients into a large bowl.
Blend all the wet ingredients and banana together until smooth. *I sometimes break it up into two blending so as not to overwhelm the blender.
Pour the blended ingredients into the bowl with the dry ingredients and whisk until everything is fully incorporated.
Once the batter starts to fluff up a bit, it is ready to go!
*If you're using a pan - raise the heat to medium-low.
Spray your griddle or pan with non-stick spray, and pour batter onto surface allowing your desired size pancake to take form.
Let the pancake sit until air bubbles start to form - about 1 1/2 minutes or until it is golden - then flip the pancake over and wait another 1 1/2 minutes or until it is golden.
Remove from surface, plate, and allow to cool for 5 minutes if you can wait that long!
Top with syrup, peanut butter, greek yogurt - whatever your heart desires!
Written by Maddy Swertfager