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.
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.
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.
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.
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.
- 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
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- 2 tablespoons coconut oil, melted
- 2 large eggs, lightly beaten
- ⅓ cup maple syrup
- 1 large banana, sliced
- 2 mangos, diced
- 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.
- Heat a large cast iron skillet on medium heat. Use ¼ 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.
- 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.