Blueberry Oatmeal Banana Bread Breakfast Prep Pancakes
APPROXIMATE MACROS per serving (2 pancakes)u003cbru003eu003cstrongu003ecalories:u003c/strongu003e ~418u003cbru003eu003cstrongu003eprotein:u003c/strongu003e ~8gu003cbru003eu003cstrongu003ecarbohydrates:u003c/strongu003e ~58.1gu003cbru003eu003cstrongu003efat:u003c/strongu003e ~18.9g
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!