Why You’ll Love This Recipe
This recipe is a fantastic way to enjoy pancakes without all the refined flour or added sugar. The oat flour gives them a hearty texture, while the mashed banana adds natural sweetness and moisture. The coconut milk and coconut oil infuse these pancakes with a tropical flavor, and the peanut butter and berries create a perfect combination of creamy and fresh toppings. Plus, they’re quick and easy to make, making them a great option for a healthy, homemade breakfast.
Ingredients
- 1/2 cup oat flour
- 1 small banana, mashed
- 1 cup coconut milk
- 1 teaspoon coconut oil, melted
- 1/2 teaspoon baking soda
- A pinch of salt
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- In a mixing bowl, combine the mashed banana, coconut milk, and melted coconut oil. Stir well to mix everything together.
- Add the oat flour, baking soda, and a pinch of salt to the banana mixture. Stir until well combined.
- Heat a pan over medium heat and lightly grease it with a little coconut oil or cooking spray.
- For each pancake, use about 2 tablespoons of the batter and pour it onto the pan, spreading it out gently to form a small circle.
- Cook the pancakes for 2-3 minutes on each side, or until golden brown and fully cooked through.
- Once the pancakes are ready, top them with a dollop of peanut butter and fresh berries of your choice.
- Serve immediately and enjoy!
Servings and Timing
- Servings: 2-3
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
Variations
- Sweetener: If you prefer sweeter pancakes, add a little honey, maple syrup, or a sprinkle of cinnamon to the batter.
- Nuts and Seeds: For added texture and nutrition, you can mix in chopped nuts like walnuts or chia seeds into the batter.
- Fruit: Swap out the berries for other fruits like sliced bananas, mangoes, or strawberries for different flavors.
Storage/Reheating
- Storage: Leftover pancakes can be stored in an airtight container in the fridge for up to 2 days.
- Reheating: To reheat, simply warm the pancakes in a skillet over low heat or in the microwave for 15-30 seconds until heated through.
FAQs
1. Can I use regular flour instead of oat flour?
Yes, you can substitute oat flour with regular all-purpose flour or another gluten-free flour, though the texture and flavor may differ slightly.
2. Can I make these pancakes without coconut milk?
Yes, you can use almond milk, soy milk, or any other non-dairy milk as a substitute for coconut milk.
3. Can I make this recipe vegan?
Yes, this recipe is already vegan-friendly, as it contains no dairy or animal-based ingredients.
4. Can I use a different oil instead of coconut oil?
Yes, you can use olive oil, vegetable oil, or any other oil you prefer in place of coconut oil.
5. How can I make these pancakes fluffier?
To make these pancakes fluffier, you can add an extra teaspoon of baking powder to the batter, or whisk the wet ingredients and dry ingredients separately before combining them.
6. Can I freeze these pancakes?
Yes, you can freeze the pancakes. Simply layer them with parchment paper and store them in a freezer-safe container. Reheat them in the microwave or toaster for a quick breakfast.
7. Can I use frozen berries for the topping?
Yes, frozen berries can be used as a topping. Just thaw them before using to avoid excess moisture on the pancakes.
8. Can I make these pancakes without banana?
If you’re not a fan of banana, you can substitute it with unsweetened applesauce or mashed sweet potato for a different flavor.
9. How do I know when the pancakes are cooked through?
The pancakes should be golden brown on each side and firm to the touch when done. You can also cut one open to check that it’s fully cooked inside.
10. Can I add chocolate chips to the batter?
Yes, you can add a handful of chocolate chips to the batter for a sweet touch.
Conclusion
These Coconut Banana Oat Pancakes with Peanut Butter and Berries are the perfect healthy, gluten-free breakfast that doesn’t sacrifice flavor. The combination of oat flour, coconut milk, and banana creates a fluffy and flavorful base, while the peanut butter and berries add richness and freshness. They’re quick to prepare, customizable, and packed with nutrients, making them an ideal choice for any morning craving. Enjoy a tropical twist on your traditional pancakes!
Print
Banana Oat Pancakes
- Total Time: 20 minutes
- Yield: 2-3 servings
- Diet: Vegan
Description
These Coconut Banana Oat Pancakes with Peanut Butter and Berries offer a deliciously healthy twist on traditional pancakes. Made with oat flour, coconut milk, and a hint of coconut oil, they’re naturally gluten-free and packed with tropical flavors. Topped with creamy peanut butter and fresh berries, this wholesome breakfast or snack is both nutritious and irresistibly tasty. Perfect for a quick, satisfying morning meal!
Ingredients
1/2 cup oat flour
1 small banana, mashed
1 cup coconut milk
1 teaspoon coconut oil, melted
1/2 teaspoon baking soda
A pinch of salt
Instructions
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In a mixing bowl, combine the mashed banana, coconut milk, and melted coconut oil. Stir well.
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Add oat flour, baking soda, and salt. Stir until fully combined.
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Heat a pan over medium heat and lightly grease with coconut oil or cooking spray.
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Pour about 2 tablespoons of batter per pancake, spreading gently to form a circle.
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Cook for 2-3 minutes on each side, until golden brown and fully cooked.
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Top with peanut butter and fresh berries.
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Serve immediately and enjoy!
Notes
Sweetener: Add honey, maple syrup, or cinnamon for a sweeter flavor.
Add-ins: Mix in chopped nuts like walnuts or chia seeds for added texture and nutrition.
Fruit Swap: Use mango, strawberries, or sliced bananas in place of berries.
- Prep Time: 5 minutes
- Cook Time: 10-12 minutes
- Category: Breakfast, Snack
- Method: Pan-frying
- Cuisine: Tropical, American
