My son is my favorite kitchen helper – especially when he does the dishes. He’s only 3 and gets water all over the floor but at least I don’t have to do it. If he’s going to be all in the kitchen asking me questions, grab fruit that I just cut up, and interrupt me, he’s going to learn how to do something. I try to find teachable moments in everything… and he likes it, so why not?
One morning, I thought I’d make him a yummy treat for helping me in the kitchen the night before. He loves blueberries, and he loves pancakes so I knew a breakfast meal combining the two would be perfect for him.
I have to be honest here… as long as I’ve been baking, I’ve never actually made my pancakes from scratch until maybe two or three years ago. I always used the box and doctored it up. Once I discovered how easy it is to make my own, I’ve never bought a box of pancake mix again.
Since then, I’ve gone on to make many variations and flavors, such as wheat free, which you’ll see a recipe for below, and Vegan. I’ve even made Butternut Squash Pancakes (similar to Pumpkin in taste). I don’t know why it took me so long to try it. These pancakes are so light and packed with Banana flavor. I couldn’t keep it to myself.
These days, I try to lighten up my meals, so my pancakes are somewhat on the healthier side, however, taste is not a lacking factor here.
Instead of unbleached all-purpose flour, I swapped it out for oat flour that I made myself. All you have to do is scoop your desired amount of oats and put it in the blender, until it becomes a fine powder. For most recipes, oat flour can be substituted for all-purpose flour in the same measurements.
For sweetness, I used Coconut Sugar, which is unrefined, low-glycemic and provides a wonderful caramel flavor. You can purchase it at many grocery stores these days in the sugar isle, at Whole Foods, Sprouts, and Trader Joe’s. Other sugars that I use, depending on what I have on hand, are minimally processed options such as Turbinado, Morena Pure Cane Sugar, or Sucanat. Using one of these, as opposed to regular white cane sugar, will add a nice flavor to your pancakes.
I used coconut oil in place of butter, to cut down the fat and keep the pancakes dairy-free. In case you’re wondering, these pancakes do not taste like coconut despite there being coconut oil and sugar in this recipe.
Then, I added Vanilla extract and snuck a little bit of ground cinnamon in there too…Just because I wanted to and have been doing it for years; even when I use to make pancakes from the box. Adding the cinnamon and vanilla provides a subtle boost of flavor that I love; combined with the caramel-like flavor from the Coconut Sugar… You will enjoy it!
I topped these off with a Blueberry Compote, 1 teaspoon of butter and a little honey. If berries aren’t your thing, I’m sure maple syrup, agave, or honey will be perfect as well. It all comes down to your preference.
I don’t want to toot my own horn, but these pancakes will make you change your mind about what “healthy” tastes like. If you didn’t know the ingredients, you wouldn’t know the difference… so why not go for the healthier option? They’re light, fluffy, and delicious… just the way pancakes should be.
Peace and Love,
Banana Oat Pancakes with Blueberry Compote
- 1/4 lemon
- 3/4 cup Original flavored Almondmilk
- 1 1/2 cup Oat Flour
- 2 tsp. Baking Powder
- 1/4 tsp. Baking Soda
- 2 tbsp. Coconut Palm Sugar (or your sugar of choice)
- 1 tsp. Ground Cinnamon
- 1/4 tsp. Pink Himalayan Salt
- 2 eggs
- 2 tsp. Vanilla Extract
- 1/3 cup melted coconut oil, cooled (or melted unsalted butter, or vegetable oil)
- 3 mashed bananas
- 1 1/2 tbsp. of honey
- Squeeze fresh lemon juice into the 3/4 cup of Almondmilk and set a side to curdle.
- Peel your bananas and mash until there are little chunks or is almost a puree.
- Scoop 1 1/2 cups of Old Fashioned Oats and put in a blender. Grind oats for 30 seconds, or until it turns into a fine powder.
- Sift the Oat flour into a large mixing bowl.
- Combine all dry ingredients with Oat Flour and whisk together.
- In the same bowl, combine the eggs, vanilla, coconut oil, mashed bananas, almondmilk, and honey with the dry ingredients and whisk until lumps are gone. This should take no longer than 30 seconds. Be careful not to over mix the batter.
- Let batter sit for about 5-10 minutes to allow the oat flour to soak of some of the liquid. This will help to make your pancakes fluffy.
- On low heat, warm a few teaspoons of coconut oil or your oil of choice in a non-stick pan.
- Pour a small amount of batter into the pan and cook until the surface touching the pan is brown – approximately 2 to 3 minutes.
- Flip pancake to brown the other side. Serve pancakes with coconut oil or butter, honey or maple syrup… or like I did, with homemade Blueberry Compote.
You can find the recipe for Blueberry Compote here.