Heart-shaped banana oatmeal pancakes
How do you feel about using the "L" word? Does it roll automatically off your lips when you are talking to anyone you care about, including your dog? Or do you reserve it for only the most intimate of situations? Maybe you don't feel the need to say it at all. Whatever your approach, these Heart-Shaped Banana Oatmeal Pancakes are a sweet way to show someone you care, no words necessary.
I grew up in an "L" word family. My dad said "I love you" every time he left the house and at the end of every phone call, so I did too. Ending phone calls with "I love you" got to be such a habit, that, to my total mortification, I once said it to my friend's mom when I'd called her house to ask about a school project. Remember when you used to have to call a friend's landline to speak to him/her?
And Mrs. B, for what it's worth, I still love you, even if I'd be more likely to text it to you now.
These Banana Oatmeal Pancakes are a delicious reminder that showing someone you care doesn't need to be complicated. This easy recipe is made right in your blender using healthy ingredients. Waking up to a fresh batch of these banana beauties would make anyone feel loved, indeed.
I originally envisioned these Heart-Shaped Pancakes for your Valentine's Day morning, but I think I love them even more for a casual weekend morning. The blender makes the oatmeal pancakes so easy to prepare that you can enjoy them anytime, and the fact that you are taking time to make Banana Oatmeal Pancakes from scratch, to me, says I love you, with or without the heart shape.
If you would like to make heart-shaped pancakes (because, CUTE), spray the inside of metal cookie cutters like these generously with baking spray, place them on a warm griddle, then portion and spread the batter inside. It takes a little extra effort, but I'm ok with that right now.
Happy Valentine's Day, and Happy Every Day! Guess what? I really do love you.
Easy Blender Banana Oatmeal Pancakes. These healthy oat pancakes use mashed banana and Greek yogurt and contain no butter, no sugar, no flour, and no oil. Make them into heart shapes for a special breakfast, or enjoy them as-is. Either way, you will love this simple and delicious breakfast.
YIELD: 10 pancakes (1/4 cup batter each)
PREP TIME: 5 minutes
COOK TIME: 15 minutes
TOTAL TIME: 20 minutes
1 1/2 cups rolled oats or quick oats (gluten free if needed; do not use steel-cut oats or instant oats)
1 1/4 cups mashed banana (about 2 very large bananas)
1/4 cup plus 2 tablespoons nonfat plain Greek yogurt
1/4 cup plus 2 tablespoons nonfat milk (or substitute milk of choice)
3 large eggs
1 tablespoon honey
1 1/2 teaspoons baking powder (I recommend aluminum free)
3/4 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/2 teaspoon ground nutmeg
Optional for serving: maple syrup, butter, honey, Greek yogurt, fresh fruit, peanut butter, or any other pancake topping you love
--Ifyou'd like to keep the pancakes warm between batches, preheat the oven to 200 degrees F.
--Place the oats in the bottom of a blender. Process a few times to grind, then add the mashed banana, Greek yogurt, milk, eggs, honey, baking powder, cinnamon, salt, and nutmeg. (See notes to make this recipe in a food processor instead.) Blend on high speed, stopping to stir a few times as needed, until the batter is very smooth and well combined, about 2 minutes. Let sit 10 minutes.
--Heat a griddle or skillet over medium low. Brush lightly with olive oil or melt a little butter in the pan. Pour 1/4 cup of batter onto the hot griddle into the shape of a heart and cook 3 minutes, until the edges look dry (bubbles may not form on top). Flip and continue to cook for 1 to 2 additional minutes. Repeat with the remaining batter, adding a little more oil to the pan between batches as needed. For perfectly shaped heart pancakes, coat the bottom edges and the insides of a heart-shaped cookie cutter with oil or cooking spray. Lay it on the griddle and pour the batter inside. Cook until the edges are dry, then remove the cookie cutters, flip, and continue cooking as directed. Keep the pancakes warm between batches in a 200 degree F oven, if desired. Serve warm with desired toppings.
--To make this recipe in a food processor, grind the oats until they become a flour. In one bowl, combine the oat flour, baking powder, salt, cinnamon, and nutmeg. In a separate bowl, whisk together the banana, yogurt, milk, eggs, and honey. Gently stir the wet ingredients into the dry, then cook as directed.
--To freeze, lay the pancakes in a single layer on a parchment-lined baking sheet, then place in the freezer. Once the pancakes are frozen, transfer them to a ziptop bag and store for up to 2 months. (Do not put unfrozen pancakes in a ziptop bag without first freezing them flat or they will turn into a big, hard pancake blob.) Reheat in the toaster, directly from frozen.
--Leftover pancakes can be stored in the refrigerator for up to 2 days, then reheated in the toaster as mentioned above.
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