Gluten-Free Oatmeal Raisin Pancakes

Who says you can't have cookies for breakfast?  These healthy, vegan, gluten-free pancakes pack all of your favorite flavors of a classic oatmeal raisin cookie into a healthy breakfast, free of refined sugars or flour.  Loaded with nutritious whole grains and naturally healthy fat from almond butter, this recipe is essential for your morning ritual.

EASY          Servings: 4           Ready In: 15 minutes

Ingredients

2 tbsp. flax meal
1/4 cup warm water
2 very ripe medium bananas
1/2 cup almond milk
1 tsp. vanilla
2 tbsp. almond butter
1 tsp. cinnamon
1 cup rolled oats
1/2 cup oat flour
1/8 tsp. salt
6 tbsp. raisins
1 tbsp. coconut oil, for cooking


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Gather ingredients.Preheat a griddle or non-stick pan over medium-low heat. Lightly grease with some of the coconut oil. 

To make the flax egg: Combine the flax meal and 6 tbsp. warm water. Allow to sit for at least 5 minutes, until gooey and "egg-like". 
To make the pancake batter: Use your hands to squish the ripe bananas
Place the mashed bananas into a large mixing bowl. 
Add the almond milk, vanilla, almond butter, and cinnamon. 
Use a fork to thoroughly mash everything together. You want a smoother consistency, but it's okay to leave a few small chunks of banana. 
Add the flax egg and stir to combine. 
In a separate large bowl, whisk together the dry ingredients: the oats, oat flour, baking powder, and salt. Add the raisins. 
Add the wet mixture to the dry ingredients. 
Stir just until combined. It's okay to have a few lumps. Let sit for a minute or two to allow the flavors to develop. 

To cook the pancakes: Portion about 1/4 cup of batter for each pancake, onto your preheated, greased pan. 
Cook until lightly browned and bubbly around the edges, about 2-3 minutes. 
Flip and continue cooking. When lightly browned on both sides, remove from the heat and repeat as needed for remaining batter. 

Chef's Tip: For a crispier pancake, use a wide spatula to press down the pancakes just before removing from the heat. This will give you some crispier edges. 

Serve with halved grapes or diced bananas.

Yield: 12 pancakes

Nutrition Facts
Serving size: 1/4 of a recipe (3 pancakes).

Calories 396.34
Calories From Fat (29%) 114.15
% Daily Value
Total Fat 13.41g 21%
Saturated Fat 4.16g 21%
Cholesterol 0mg 0%
Sodium 102.56mg 4%
Potassium 646.63mg 18%
Total Carbohydrates 61.29g 20%
Fiber 9.97g 40%
Sugar 7.78g
Protein 11.54g 23%
Calcium 6.66mg <1%
Iron 99.62mg 553%
Vitamin A 39.76IU <1%
Vitamin C 0.1mg <1


How can you tell if a papaya is ripe? Join Chef Katie Simmons as she shares quick tips on choosing a sweet papaya. Then join her on the cutting board as she shows you how to peel, seed, and cut the fruit. Healthy tropical snacking in no time!