Healthy Banana Oatmeal Pancakes (Sugar-Free)

Me: Hi, my name is Muthoni and I am a sweet tooth.

All of you: Hi Muthoni! 🙂

If you know anything about me, you will know that I do love my sweet stuff. As a kid and even into my 20s, I was known to heap sugar into my tea until it overflowed. (Yikes!) The memory of that now makes me shudder, but as they say, ignorance is bliss. Thankfully, over the years, as I gradually embraced a healthier approach to food, I was excited to discover recipes that allowed me to stay healthy and yet still indulge. This banana oatmeal recipe is one of such and although it is sugar-free, it’s still sweet! Also, because these pancakes are made with oats which are wholemeal grains, you don’t get a blood-sugar spike that often happens after eating wheat. A serving of these pancakes keep you feeling full for longer.

These pancakes are full of earthy banana flavour and are quite a hit with the kids. They are great as breakfast or a healthy snack. Not to mention your whole house will smell heavenly as you cook them.

Some quick tips – As oat batter can burn quickly, keep the heat on low at all times. These pancakes cook slowly so patience is key. Also, you only need a thin film of cooking oil on the hot pan to cook the pancakes. You can use a cooking spray if you have it or lightly spread some oil on the hot pan with a silicone brush. If you don’t have any of these items, pour a few drops of cooking oil on the pan and spread it evenly with a paper towel, taking care not to burn yourself. Another thing- keep some paper towels handy to wipe the pan in between pancakes to remove the small bits and pieces which will sometimes be left in the pan.

If you are looking for a healthy for your breakie and tea time snacks, why don’t you try this recipe and let me know how it turned out?

NB -Special thanks to my pal Shirley Lugalia for introducing me to this lovely treat. 🙂

Healthy Banana Oatmeal Pancakes ( Sugar Free)

Recipe by Muthoni KamauCourse: Breakfast, Brunch, SnacksCuisine: ContinentalDifficulty: Easy, Beginner
Servings

7

servings
Prep time

5

minutes
Cooking time

30

minutes
Total time

35

minutes

Ingredients

  • 2 Medium sized ripe bananas

  • 2 Eggs

  • 1/2 cup oats

  • 1/2 tsp baking powder

  • Pinch of salt

  • Vegetable oil

  • EQUIPMENT
  • Blender

  • Non-stick pan

  • Chopping Board

  • Knife

  • Measuring cups

  • Measuring spoons

  • Fish slice/ cooking spatula

  • Stove

Directions

  • Peel the bananas and chop them into round chunks.
  • Place the chopped bananas in the blender.
  • Add the oats, baking powder and salt. For this recipe, I used Morning Harvest Jumbo oats.
  • Crack the eggs (one by one)in a separate bowl or cup, and add them into the blender jug.
  • Cover the blender and blend the mixture to a smooth, porridge-like consistency. Detach the blender jug.
  • Place the non-stick pan on the stove. Switch the stove on and set it to low heat.
  • Once the pan is hot, add a little oil to it. You can either spray the hot pan with cooking oil or use the silicone brush to apply a thin coat of cooking oil on the pan.
  • Pour a small amount ( about 3 -4 tbsp) of the pancake batter onto the middle of the pan and spread it out gently with a spoon to form a small disc of about 2-4 inches ( 5 to10 cm) diameter.
  • Let it cook for about 30 seconds until the edges start to firm up.
  • Slide the fish slice/spatula gently around the edges of the pancake without lifting it to stop it from sticking. You can also use the fish slice to gently tease the pancake into a round shape in the same way.
  • Let the pancake cook for about 1 or 2 minutes and gently slide the spatula under it to make sure it doesn’t stick to the pan at the centre.
  • Once the edges are firmed up and have started to turn a golden brown, flip the pancake and let it cook on the other side.
  • As it cooks, gently press down on the edges with the spatula to ensure they are well done and not squishy. Cook for 2-3 minutes until golden brown.
  • Remove from pan and set on a flat plate.
  • Repeat the process until all the batter is cooked. This recipe makes about 6-7 small pancakes.
  • Serve warm with a hot cup of Kenyan chai or milk and enjoy!

4 Comments

  1. Hi Emma
    I trust been well.I will definately add it to my snacky bite menu since now they are off school for the next 6 weeks.

    I love your healthy blog.

    • Hey Joyce! Lovely to hear from you and thank you so much for the support. Let me know how it goes once you try the recipe. Would love your feedback. 🙂

  2. Yummy with pure milk and cocoa. I loved it and the kids are pancake crazy. Keep them recipes coming.🙂❤️🎉

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