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Oatmeal Almond Pancakes with Maple Mango Banana Topping Recipe

by Jeanette on April 22, 2014 · 24 Comments
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These Oatmeal Almond Pancakes with Maple Mango Banana Topping are a great way to start off the day. You’ll get a serving of whole grains, nuts and fruit all in one.

Oatmeal Almond Pancakes with Maple Mango Banana Topping

There’s something about pancakes that everyone just loves. I don’t know anyone who doesn’t like them. In fact, so many people that I’ve met from other countries talk about their obsession with pancakes and learning how to make them.

Whether you like your pancakes on the thinner side or fluffy side, sprinkled with blueberries or chocolate chips, with maple syrup or honey, there’s a pancake out there for you.

Today, I’m sharing the Oatmeal Almond Pancakes with Maple Mango Banana Topping that I made for my boys recently when they were home on Spring break.

Oatmeal Almond Pancakes with Maple Mango Banana Topping

These pancakes are a great way to sneak in some whole grain oats and heart healthy nuts, plus get in a serving of fruit at breakfast time. I know I’m a little sneaky when it comes to getting my kids to eat healthy sometimes, but it works. When I was growing up, my mom always served fruit after meals and used whole grain flour when baking. In fact, my grandmother, although not a cook, was a super healthy eater. So, I was fortunate to have a head start on eating healthy and instilling this in my kids.

Today, I’m participating in a monthly event called  The Recipe Redux where the theme this month is Treasured Cookware. We’re cooking using something that’s handed down from generation to generation.

I can think of no other piece of cookware that is more classic than a cast iron pan. I’ll bet many of you probably have one that’s been passed down through generations.

You’ll notice I used my trusted cast iron pan to make these pancakes. If there’s one piece of cookware that is always sitting on my stove top, it’s my cast iron pan. It’s naturally stick-free, and I don’t have to worry about the chemicals that are lurking in the coating of Teflon pans.

Pancakes Made in Cast Iron Pan

In fact, I used just a little bit of coconut oil for my first batch of pancakes, and then didn’t use any additional oil after that for the rest of the batches.

I used to wash my cast iron pan with soap and water, which is a big no-no apparently. All you have to do is give it a good soak if there’s anything stuck on the bottom of the pan, then use a firm dish brush and hot water to clean it.

OatmealAlmond Pancakes with Maple Mango Banana Topping

Cast iron pans are indestructible, so I know I’ll never have to replace it. In fact, it will be one piece of cookware that I will be hand ing down to my kids and hopefully to many generations to come.

Be sure to check out all the recipes that were “reduxed” for this month’s event. The idea behind Recipe Redux is to take delicious dishes and keep them delicious while making them better for you. Founded by dietitians Regan Jones (of ReganMillerJones, Inc.), Serena Ball and Deanna Segrave-Daly (both of Teaspoon Communications), this group demonstrates that healthier eating can taste delicious.

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Oatmeal Almond Pancakes with Maple Mango Banana Topping

Rating: 51

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 10-11 pancakes

Ingredients

    Oatmeal Almond Pancakes
  • 1 cup low-fat milk plus 1 tablespoon vinegar or 1 cup buttermilk
  • 1 cup gluten-free quick oats
  • 1 cup almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons coconut oil, melted
  • 2 large eggs, lightly beaten
  • Maple Mango Banana Topping
  • 1/3 cup maple syrup
  • 1 large banana, sliced
  • 2 mangos, diced

Directions

    Oatmeal Almond Pancakes
  1. Mix milk and vinegar and let sit for 5-10 minutes (or use buttermilk if you have it). Add oats, almond flour, baking powder baking soda, cinnamon, coconut oil and eggs and whisk together.
  2. Heat a large cast iron skillet on medium heat. Use 1/4 measuring cup to scoop batter and pour into skillet to make pancakes. Flip pancakes after bubbles form on the surface and bottoms are browned. Cook another minute or two until pancakes are cooked through.
  3. Maple Mango Banana Topping
  4. Heat maple syrup in medium skillet. Add bananas and mangos. Cook for just a minute or two. Turn off heat. Serve on top of pancakes.
http://jeanetteshealthyliving.com/2014/04/oatmeal-almond-pancakes-with-maple-mango-banana-topping.html

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Comments

  1. These look amazing! I have a cast iron but I’m pretty sure I bought it at Marshall’s and I usually use it for meat. I’ll definitely have to try these pancakes in it!!

  2. With a stack like that you must have leftovers… I need some :)

  3. Yum! Mango and bananas look so good together!

  4. Our cast iron skillet sits on our stove top all the time too. I still do use soap and water to clean my set. I should probably not be doing that, but somehow it just seems strange. I love to add nutritious ingredients into my kiddos food too Jeanette. Pancakes are a perfect vessel for all sorts of stealthy ingredients!

  5. I love how you packed so much nutrition into these!! That fruity topping sounds amazing. It’s defintiely crazy how excited people get about pancakes, myself being one of them!

  6. I LOVE that mango topping, Jeanette! These pancakes look absolutely delish, and the cast iron.. well that’s just downright awesome :)

  7. Jeanette, these look fabulous! Oatmeal pancakes are my favorite (and this is coming from a former waffles-only gal). I love that mango banana topping, too :)

    • Thanks Amy – I don’t know anyone who would turn down a stack of pancakes for breakfast or dinner for that matter :)

  8. Isn’t that the beauty of cast iron? You can inherit it and then pass it down, because they are virtually indestructible!

    Love these pancakes… can’t wait to give ‘em a try.

    • Regan – I love my cast iron pan and it is so indestructible that I know it can be passed down for many generations to come.

  9. Oh, my goodness! We love oatmeal pancakes at our house with bananas. But, you have taken it notches above by adding almond meal (always on hand in my freezer) and mango! Mmmm. Such a healthy tropical treat for breakfast in the morning. Thanks for sharing, Jeanette! I will definitely share this at Pinterest in the morning! :)

  10. Pancakes that I make are regular kind with flour, and I’ve never tried with oatmeal and almond flour! It sounds a lot healthier and I should give this a try. Maple mango banana topping makes these pancakes extra delicious!

  11. That is such a pretty stack of pancakes Jeanette! We love oatmeal pancakes too but I haven’t tried making them with almond flour yet but it sounds terrific. Oh wow and that mango banana topping sounds incredible :)

  12. I am love, love loving mangoes right now, but I hadn’t thought to top my pancakes with them. This looks wonderful!

    • Jeanette Jeanette says:

      I am a huge lover of mangoes too! This is the first time I tried them on pancakes – kind of a tropical twist.

  13. Annabelle says:

    thanks Jeanette for posting this pancake recipe. I’ve been disappointed with other gluten free pancakes in the past where the pancake just doesn’t brown nicely. These pancakes came up fluffy and golden brown, just the way my sons were used to seeing when I used to make the gluten filled version. My batter turned out a bit
    on the watery but I just added a Tbsp of GF flour and they turned out great. I will definitely try them again.

    • Jeanette Jeanette says:

      Annabelle, so glad you tried this recipe and it turned out for you. The difference in the consistency of the batter between yours and mine might be due to the brand of almond flour. I’ve found some almond flours are denser than others, so I like your use of GF flour to get the right consistency.

      • annabelle says:

        You’re probably right I only had almond powder but the Internet says it’s the same as almond flour

  14. Jeanette, these are on my menu schedule for this week!

    I have really delved into gf and vegan recipes due to intolerances in our family. The results have been a hit but buying wonderful supplies such as gf oat, almond, buckwheat, coconut oil and such impacts the wallet for our family of five! Do you have favorite sources for supplies? I’ve used Tj’s, Wfoods and have not delved into online as it doesn’t seem that much cheaper.

    • Jeanette Jeanette says:

      Lena, I’ve seen almond flour and coconut oil at Costco’s in large quantities. You can also sometimes find buckwheat in the bulk section of Whole Foods. I haven’t found a good source of gf oats in bulk.

  15. I made these this morning for the first day back to school. The kids liked them but they were pretty hard and compact. I wonder if this is because I did not use quick cook oatmeal. The topping helped moisten them, I did not have mango so I used Pluot instead. I will keep trying with the texture. The flavors were wonderful though and they were a complete breakfast on this important day!

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