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?!
Pancakes can actually be a quick and healthy 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 healthy meal prep banana pancakes are such an easy addition to your meal prep and can be popped in the toaster and enjoyed throughout the week (extras freeze beautifully!) They are:
SUPER easy to make and only require 5 minutes and your blender
Made with gluten-free, fibre-rich oats
Filled with protein-rich almond butter and eggs
Freezable for future easy breakfasts
Customizable! Feel free to add chocolate chips, blueberries or any other add-ins, plus toppings like fruit, nut butter, yogurt and maple syrup
Healthy Meal Prep Banana Pancakes (Gluten-Free)
Ingredients
1 large very ripe banana
2 eggs
1 ½ cups rolled oats
2 tsp. baking powder
½ tsp. baking soda
½ tsp. cinnamon
1/4 tsp. sea salt
1 tbsp. coconut oil, melted
1 tbsp. maple syrup or honey
2 tbsp. almond butter (or other nut butter)
1 tbsp. ground flaxseed
¾ cup almond milk
Coconut oil or butter, for cooking
Method
Simply combine all ingredients in a large high-speed blender and blend for 1-2 minutes or until you have a smooth, thick mixture. Let it sit for 2-3 minutes to thicken up even more.
Heat some coconut oil in a large skillet over medium. Once the pan is hot, scoop out approximately 1/4 cup portions of the batter to form pancakes. Keeping the heat on medium-low, cook on one side until the edges start to look dry and bubbles form on the top of the pancakes, about 3-4 minutes. Flip and continue cooking on the other side for another 2-3 minutes. Repeat with remaining batter.
Serve topped with maple syrup, fruit and nut butter.
Leftovers can be wrapped tightly and kept in the freezer for up to 3 months. Simply pop them in the toasted to cook and enjoy!
Makes 8-12 small pancakes
