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Stack of gingerbread oatmeal banana pancakes with drizzle maple syrup

Gingerbread Oatmeal Banana Pancakes

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!
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 8 pancakes
Calories 95 kcal

Ingredients
  

  • 1 ½ cup oats
  • ½ cup almond milk
  • 2 ripe bananas
  • 1 tsp vanilla extract
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • tsp ground cardamom
  • 1 tsp ginger
  • 2 tsp chia seeds
  • 2 tbsp warm water

Instructions
 

  • 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.

Nutrition

Serving: 1pancakeCalories: 95kcalCarbohydrates: 18gProtein: 3gFat: 2gSaturated Fat: 1gSodium: 144mgPotassium: 161mgFiber: 3gSugar: 4gVitamin A: 19IUVitamin C: 3mgCalcium: 105mgIron: 1mg
Keyword gingerbread oatmeal pancakes, gingerbread pancakes, vegan gingerbread pancakes
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