Healthy meal prep banana pancakes (gluten-free)
As some of you may know by now, I have a very strong fondness for toppings and I will take basically anything that serves as a good vehicle for them. Enter: these pancakes. I’m not a HUGE toast fan (oooops don’t hate me – I just find it kind of bland) but I love the idea of something substantial that I can quickly throw in the toaster in the mornings and top with yogurt, fruit, nut butter, etc.
And let’s be honest -who doesn’t love pancakes?! There’s something very indulgent about them, but they can also be a quick weekday breakfast if you make a big batch in advance. That’s how this recipe idea came to me – I knew I would never have time to make pancakes on weekday mornings before work, but if they’re cooked beforehand, they actually make a surprisingly quick, easy + filling breakfast.
These are such an easy addition to your meal prep and can be popped in the toaster and enjoyed throughout the week (and extras freeze beautifully!) They’re suuuper easy to make and literally take 5 minutes in your blender, plus they’re made with healthy ingredients like oats, banana + nut butter, so what more could you really want?! Plus you can go crazy with the toppings and everyone knows that’s what it’s all about anyway 🙂
- 1 ripe banana
- 1 1/2 c. rolled oats
- 1 tbsp. ground flax
- 2 eggs
- 2 tsp. baking powder
- ½ tsp. baking soda
- 1/4 tsp. salt
- 1/2 tsp. cinnamon
- 1 tbsp. coconut oil
- 1/2 tsp. vanilla
- 1 tbsp. maple syrup
- 2 tbsp. almond butter
- 3/4 c. almond milk (or milk of choice!)
- Coconut oil, for cooking
- Simply place all of the ingredients in a large blender (I use my Nutribullet with the big cup attachment!) and blend for a couple of minutes until completely smooth. The mixture should be slightly thick but runny enough to slide off a spoon (see image in post!)
- Melt 1 tbsp. of coconut oil in a large skillet over medium heat. Using about a 1/4 cup, scoop the batter into your pan to form pancakes (I did 4 at a time). Let the pancakes cook over medium-low heat for a few minutes. When they start to form small bubbles on their surface, gently check the underside - if they are nice and golden brown, carefully use a spatula to flip them over. Continue to cook for another few minutes on the other side. Repeat this process with the remaining batter.
- When all of your pancakes are cooked, you can store them in the fridge or freezer (I use a glass tupperware) and pop them in the toaster when you're ready to eat in the morning! Obviously, add ALL the toppings - I love coconut yogurt, fresh fruit, chia jam, nut butter + maple syrup!