These delicious pancakes are made super healthy with lots of good-for-you swaps such as a mashed banana, Greek yogurt, oats, coconut oil, and dark chocolate! Gluten-free recipe!
- 1/3 cup vanilla-flavored Greek yogurt
- 1/3 cup unsweetened vanilla almond milk, or sub whatever milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 really ripe banana (~slightly heaping 1/2 cup)
- 2 tablespoons coconut oil
- 1/2 cup old-fashioned oats
- 1/2 cup oat flour (blended oats)
- 4 tablespoons brown sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon cinnamon
- Pinch of salt
- 1/3 cup dark chocolate chips
- In a small bowl, mix together the wet ingredients until very well combined.
- I recommend using vanilla flavored Greek yogurt and vanilla flavored almond milk for an extra burst of flavor (there really is a difference and it’s awesome!), but plain will work too.
- Make sure your banana measures at least 1/2 cup (I usually get about 1/2 cup + 1 tablespoon per banana for these pancakes) if you don’t have this much, you may need to use a little bit of another banana. The riper your banana, the better these are. Measure the coconut oil when in liquid state.
- In another bowl (very important to separate wet and dry ingredients for this recipe), toss together all of the dry ingredients and stir until well combined.
- To make oat flour, place regular old fashioned oats or quick oats in a blender or food processor and pulse until they resemble flour. Make sure they aren’t chunky and really resemble a flour. Measure after blending and not before.
- Lightly pack the brown sugar when you add it – you may want a little more if you aren’t used to healthy treats and a little less if you are and have a super sweet banana 🙂
- Combine wet and dry and stir until just combined. Over-mixing the batter yields denser pancakes.
- Grease a griddle or large nonstick skillet with nonstick spray (I use a coconut oil based spray) and heat the griddle to medium heat.
- Place about 3-4 tablespoons (the smaller, the better these work out) on the griddle or skillet. Allow to cook about 2-3 minutes per side or until golden brown and the center is “poofy” (totally cooked through)
- Place on a plate, cover with maple syrup or peanut butter (or whatever toppings you like on your pancakes) and enjoy immediately.
- To keep the pancakes warm while the others are cooking, you can place them separately on a large cooling rack (stacking makes them soggy) in a 200-degree oven UNCOVERED for up to 20 minutes – after that they start to dry out.
Author: Chelsea | Chelseas Messy Apron
Serves: 10-12 small pancakes
Recipe Type : Pancakes, Dessert