One morning, while I was still in bed, I heard the blender start up. After getting ready for the day, my son came in and said, “I made breakfast.” I went downstairs to find he had made pancakes—using one of my recipe cards! But instead of baking powder, he accidentally used arrowroot powder. The result? A slightly chewier texture, but still totally delicious.
Since then, hubby added a banana to the mix, and I tossed in a little coconut sugar for extra natural sweetness. These pancakes have become a staple—and they freeze beautifully! I made a batch today after everyone had already eaten so Grandma can pop them in the toaster for an easy breakfast while I head off on a cruise!
Want to try something delicious on your pancakes? Check out my homemade blueberry syrup—grab the recipe here!
Banana Oat Pancakes
Ingredients
- 4 cups oats
- 4 cups water
- 3 tsp baking powder
- 3 tsp arrowroot powder
- 1 cup unsweetened applesauce
- 1 ripe banana
- 2 tbsp coconut sugar
Optional Toppings
- Sliced banana
- Drizzle of maple syrup
- Chopped pecans
Instructions
Preheat your skillet:
- Heat a nonstick skillet or griddle over medium heat.
Blend the batter:
- Add all ingredients to a high-speed blender (like a Vitamix). Blend until smooth and creamy. The batter should be thin at first but will thicken as it sits. Feel free to add more water if needed for pouring.
Cook the pancakes:
- Pour the batter directly onto the heated skillet, forming circles. Cook for 2–3 minutes, or until you see bubbles form on the surface and the edges start to look set.
Flip and finish:
- Gently flip each pancake and cook for another 1–2 minutes, until golden and cooked through.
Serve and enjoy:
- Top with banana slices, a drizzle of maple syrup, and chopped pecans if desired. Serve warm.
Notes
Let leftover pancakes cool completely, then place them in a single layer on a baking sheet to freeze. Once frozen, transfer to a freezer-safe bag or container. Reheat in a toaster, toaster oven, or skillet for a quick and cozy breakfast any day of the week!
