• Cooking Time: 15
  • Servings: 1
  • Preparation Time: 5


I remember making a pancake with oatmeal and banana back in the mid 90’s but don’t have the recipe anymore. So I am ‘winging it based on what I have and know works for me.


  • 1/4 cup old fashioned oatmeal
  • 2 tbsp flax seed meal
  • 1 tbsp chopped almonds
  • 1 pinch baking powder
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/2 banana
  • 1 tbsp liquid egg product
  • 2 tbsp almond milk
  • 2 tsp oil to cook (estimated used about 2 tsp) olive or canola
  • items needed
  • 1. large non-stick skillet
  • 2. oil sprayer (like a Misto)
  • 3. food processor,(small works best)


  • 1. Place all ingredients except egg product and almond milk in the food processor and pulse until blended, scrape down and add egg product and almond milk and pulse until smooth.
  • 2. Spray or rub a non stick skillet with a cooking oil. Heat to low to medium heat ( not hot). The cake should cook slowly, so it will 'bake' the inside and brown both sides.
  • 3. Spread the batter evenly over the bottom of the skillet. Lightly spray the top with cooking oil. cook on medium heat, watching it carefully, so as not to burn.
  • 4. When cake has set, flip over if bottom is browned.
  • 5. Continue cooking until the topside has browned. It will not be as brown as the bottom.
  • 6. Transfer to plate and enjoy plain or with your favorite butter, spread or syrup.

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