Yesterday I had an absolutely crazy craving for something healthy. I tend to have such days at least few times a month. I guess my body is trying to tell me something, ha! So I have come up with a fabulous idea – cranberry banana oatmeal pancakes! They are RIGHT up my alley. They are skinny and totally healthy, just what you need to get going in the morning.
These oatmeal pancakes are DIFFERENT than regular ones though because I didn’t use any flour, oil and sugar. At all. Instead, they are made with ground oats and have the natural sweetness from the ripe banana. Oh, and to add some cranberries to them… That was my brilliant idea! They lifted these pancakes to another level taste wise. The tartness of cranberries go really well with the sweetness of bananas. Yum!
The taste is not the only thing cranberries bring to these pancakes. Do you know how many health benefits they have? Cranberries provide your body with vitamin C, dietary fiber, manganese, vitamin E, copper, vitamin K and many more. It’s a true vitamin bomb! When the cranberry season comes, I am adding them EVERYWHERE. Literally. Why not? Healthy + tasty = a win win deal!
These cranberry banana oatmeal pancakes are hearty and flavorful and they have a soft, fluffy texture. I love to eat them with sliced banana and (of course) a little maple syrup drizzled on top. Total yumminess!! It is such a nice feeling to know that you’re eating healthy and delicious breakfast! Sometimes we all need that. Sometimes. 😉
- 1 1/4 cups old-fashioned oats , raw
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- pinch of salt
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup milk of your choice
- 1 large ripe banana , mashed with a fork
- 1/3 cup cranberries , fresh or frozen, chopped
- maple syrup , for drizzling
- sliced banana , for garnish
Put the oats in a food processor and process until the oats look like flour. Place oat flour, baking soda, baking powder, cinnamon, nutmeg and salt in a medium bowl and whisk together. Set aside.
In a separate bowl, beat egg until light and foamy. Add vanilla, milk, and mashed banana and whisk to combine. Pour the wet ingredients into the dry ingredients and stir, using a wooden spoon or rubber spatula, until just combines. Gently stir in the chopped cranberries.
Heat a large non-stick pan over medium heat and spray with cooking spray. Pour 1/4 cup of batter for each pancake into the pan. Cook until the edges look dry and bottoms are golden; flip and cook on the other side until cooked through.
Serve warm with a drizzle of maple syrup and sliced banana.