Pancake Charcuterie Board {Oatmeal Banana Pancakes}
/peeeeeps.
how?
just how…. is it july!? are you kidding me? like the summer is halfway over already y’all, sheesh. our summer is going quite well and i truly hope yours is too. we’re one vaca in the bag and hoping to squeeze in one more, Lord willing. have you taken a vaca yet or plan to? check out our trip to Kalahari last month if ya haven’t already.
charcuterie boards are not only fun to assemble, they are pretty therapeutic for me. well, long as they turn out right. lol. i always keep my kids in mind when making them cause i’m not about to build a gigantic board and be the only one picking off of it! only thing worse than wasting food is wasting money🤑. anywaaaaay, this board in particular got a lotta insta love so of course i had to bring it here to the blog.
these cakes are dairy-free and so are these yummy toppings:
maple syrup
fresh fruit (raspberries, blueberries, mandarins)
crispy, low sodium bacon
QUICK TIPS:
oil typically crisps up pancake edges fantastically, but you can stick to coconut / vegetable oil sprays to save calories and fat.
these pancakes freeze and reheat wonderfully; just let them cool completely before storing them in an airtight container for up to 3 months.
to reheat, let them thaw completely at room temperature, then reheat in your microwave.
you can totally use all purpose, spelt, or white whole wheat flour for these cakes as well; just remember to adjust the nutrition stats accordingly.
Oatmeal Banana Pancakes
Ingredients
- 1.5 ripe bananas
- 1.5 cups GF oats
- 1 whole egg
- 2/3 cup non-dairy milks
- 1 tsp vanilla bean paste (or vanilla extract)
- 1/2 tsp cinnamon
- 3 tsp baking powder
- 2 tbsp vegan butter
- 2 tbsp coconut oil
- dash salt
Instructions
- add all ingredients to your high powered blender and blend until smooth (60 secs minimum). you can also whisk them well by hand; just mash the banana up so the chunks aren't too big.
- heat a griddle or cast iron skillet to medium heat. coat surface with olive or coconut oil spray. using a 1/4 measuring cup, scoop batter onto griddle and cook until bubbles start to form, approx. 1.5 - 2 minutes. flip. cook for another 1.5 minutes or so (always check the bottom with your pancake flipper first).
- keep them covered on a plate until you're ready to serve the stack! enjoy with fresh fruit and your favorite pancake toppings.
Nutrition Facts
Calories
94Fat (grams)
5Carbs (grams)
9Fiber (grams)
1Sugar (grams)
2Protein (grams)
2
enjoy these fluffy, nutrient dense, cakes that are great for any time of day! we are big fans of having breakfast for dinner🙂. if you try this recipe, pin away, snap a pic, and tag me on instagram!
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