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Blueberry Oatmeal Banana Bread Breakfast Prep Pancakes

Course Snacks
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings 4 servings
Calories 418kcal

Ingredients

  • 2 medium ripe bananas mashed (about 3/4 cup)
  • 1/4 cup avocado oil
  • 1/3 cup coconut sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup gluten-free oat flour
  • 1 1/4 cups rolled oats
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp sea salt
  • 1/2 cup chopped walnuts or pecans optional
  • 3/4 cup frozen blueberries don’t thaw — keeps the dough from getting too wet

Instructions

  • preheat the oven to 350°f and line a baking sheet with parchment paper.
  • in a medium bowl, whisk together the mashed banana, avocado oil, coconut sugar, egg, and vanilla.then, add in the oat flour, oats, baking soda, baking powder, cinnamon, and salt. combine the wet and dry ingredients, mixing until a thick dough forms.
  • gently fold in the frozen blueberries. don't overmix to keep the color nice. use about a 1/4 cup scoop to portion out dough into pancakes.
  • bake for about 17 minutes, or until edges are golden and centers are just set. they’ll continue to firm up as they cool. let cool on the baking sheet for 15 minutes before transferring to a rack.
  • serve with greek yogurt or some protein of choice for my substance and enjoy!

Notes

Approximate Macros per serving (4 servings)
calories: ~550
protein: ~9–10g
carbs: ~68g
fat: ~27g