Today I want to share with you a very easy and probably the healthiest pancake recipe ever. All you need are some oats and a banana (btw the riper the banana, the sweeter it is, and therefore the pancakes are). The baking powder is totally optional, it just makes the pancakes a little more fluffy. The cinnamon is optional, too. While it actually isn’t, at least for me it’s a must – I told you about my relationship with cinnamon before. If you prefer you can use any other spice (e.g. vanilla), though. You’ll also need water but this doesn’t count as an ingredient, right?! Anyway, here it comes – the healthiest two-ingredient pancake recipe ever:
- 1 cup steel-cut oats (or rolled oats)
- 1 banana
- 1 1/2 cups water
- Optional: 1 tsp baking powder
- Optional: 1 tsp cinnamon or any other spices
- Toppings: raspberry sauce (see step 3) / berries / fruit / chocolate spread
If you’d rather watch a video of how they’re made, go to my Facebook page:Recipe Video
- Combine oats and water in a blender. If using, add baking powder and cinnamon. Blend for about 30 seconds until the mix has the consistency of a pancake batter.
- Heat a pan over medium-high heat (add a little coconut oil if not using a nonstick pan) and pour some pancake mix into the pan. Once you see the edges turn brown, flip the pancake and bake for another 40-60 seconds. Continue until you have finished all the batter.
- In the meantime (if making the raspberry sauce), add frozen raspberries with a few tablespoons of water (or orange juice) to a small saucepan and bring to a boil. Then reduce the heat and simmer for 10-15 minutes or until sauce has reduced down and thickened up.
- Serve right away with the raspberry sauce or your favorite toppings or keep them in the fridge for up to 2 days (plain).
I often make a lot of these pancakes on a Sunday and keep a few in the fridge for the next day. Then I simply add some apple- or mango sauce and berries before enjoying them cold.