Peanut Butter Oatmeal Pancakes
These peanut butter oatmeal pancakes are the perfect naturally sweetened breakfast to batch-make and freeze for those busy mornings!
Servings: 12 mini pancakes
Ingredients
- 1 medium overripe banana
- ⅓ cup rolled oats
- 1 egg
- 1-2 tbsp natural peanut butter
- ½ tsp baking powder
- ¼ tsp ground cinnamon
- ⅓ cup rapsberries, chopped
Instructions
- Preheat a nonstick pan on low heat.
- Blend all of the ingredients (except the raspberries) together until smooth.
- Stir in the mashed raspberries until incorporated into the mixture.
- Spoon out tablespoon amounts of batter and form small circles on the pan to cook.
- Once bubbles begin to form, flip over the pancakes and cook for a couple of minutes on the other side.
Notes
- Low heat is very important in this recipe! These pancakes can burn easily if the heat is too high, so make sure to cook on low heat but make sure that your pan is preheated before adding the batter. If your pancakes are browning too quickly and aren’t cooked through in the middle, this is a sign that your heat is too high.
- I love using this nutribullet blender to blend the ingredients into a smooth batter!
- You can use some oil to grease the pan, but the secret to perfectly brown pancakes is using a good nonstick pan without greasing it.
Nutrition
Calories: 32.42kcal | Carbohydrates: 4.56g | Protein: 1.2g | Fat: 1.24g | Saturated Fat: 0.29g | Polyunsaturated Fat: 0.31g | Monounsaturated Fat: 0.53g | Trans Fat: 0.002g | Cholesterol: 13.64mg | Sodium: 23.37mg | Potassium: 61.09mg | Fiber: 0.79g | Sugar: 1.52g | Vitamin A: 27.32IU | Vitamin C: 1.73mg | Calcium: 15.41mg | Iron: 0.25mg