These gingerbread oatmeal banana pancakes are a healthy take on a holiday favorite. Make them and store leftovers in the fridge. They are vegan and super satisfying!
Mix together chia seeds and water in a small bowl.
Measure all remaining ingredients into a blender or food processor. Next add the chia seeds. At this point it should be like chia pudding. You can also skip this and use 2 eggs if you aren't going for a vegan product.
Process until a batter is formed. Rolled oats work better than steel-cut, however I prefer steel cut for their denser nutrients.
Heat a non-stick skillet on the stove top to medium heat. Grease to prevent sticking.
Measure out about 1/3 cup of batter (or slightly less). Cook for about 4 minutes on each side. You'll know they're ready to flip when you can stick a spatula under and wiggle it without the pancake tearing.
Cook on the other side for another 3-4 minutes. Then repeat for the remaining batter.
Serve them warm with maple syrup, powdered sugar, or fresh fruit.
Any remaining pancakes can be stored in the fridge for 5 days, take care to allow them to cool completely before storing. Reheat on the stove, in the microwave, or even in the toaster.