Banana Oat Pancakes

Banana oat pancakes topped with Greek yogurt, a spoonful of homemade or natural peanut butter and a teaspoon of honey!  Gord and I are both following the 21 Day Fix meal plan which we loosely follow all the time but right now we are trying to stick as close to the meal plan as possible in preparation for our trip to Florida in March!  Summer Bodies are made in the winter after all right!  So we made these Banana Oat Pancakes for our breakfast for both the boys and ourselves!  We always strive to make one meal for everyone rather then mom being a short order cook for everyones taste buds!  

These tasty little beauty's were made in the blender this morning and were a massive hit! Asher are 3 with jam and Fraser ate 2! 

Gord and I topped ours with Greek yogurt and I added an extra hint of flavour by adding in a scoop of Homemade Peanut butter and a swirl of honey! 

If your following the 21 day fix then 2 pancakes equals 1 Yellow container and 1/2 a purple. If you add the topping and fill a red container with it then add 1 Red Container and a spoon.  

I doubled the batch so we had some for breakfast during the week and I'm glad I did since both boys enjoyed them SO much! 

Banana Oat Pancakes

Ingredients

For pancakes

1 cup unsweetened almond milk

2 large eggs

1 ripe banana

1 tsp vanilla 

1 tsp baking powder 

1/2 tsp ground cinnamon

1/4 tsp Himalayan sea salt

2 cups old fashioned oats

1/2 tsp olive oil (for cooking)

For topping

1 cup plain Greek yogurt

1 tablespoon homemade peanut butter

Drizzle of honey

Directions

Place almond milk, eggs, banana, vanilla, baking powder, cinnamon, sea salt, and oats into the blender; cover. Blend until smooth. 

Heat olive oil in nonstick pan over medium heat. 

Pour 1/4 cup batter onto the skillet; cook for 2-3 minutes or until bubbles form around the edges of the pancake. Flip with spatula; cook for an additional 90 seconds. 

Continue with remaining batter. 

For topping

Mix together Greek yogurt, peanut butter and honey in a seperate bowl until well mixed. 

When pancakes are ready top with a large scoop of topping and 3 sliced bananas. Cause it always tastes better when it looks pretty right! 

Note

If you want to make these pancakes gluten free, look for certified gluten free oats. Oats are naturally a gluten free food, however they are easily contaminated with gluten during harvesting. 

Leftover pancakes can be reheated in the toaster for a quick weekday breakfast.