Oatmeal Chocolate Chip Banana Bread {Vegan and Gluten-Free Options!)
by Bethany And Rachel 1 Comment
This Oatmeal Chocolate Chip Banana Bread will be your new favorite healthy quick bread! Made with wholesome ingredients and also has gluten-free and vegan options!
What is better than a nice and thick slice of banana bread? Almost nothing! A slice of this Oatmeal Chocolate Chip Banana Bread and maybe some coffee can make even the most mundane day better. This will please anyone from young to old, plus, they won’t know it’s made with wholesome ingredients!
Ingredients needed for this recipe:
Flour
Rolled oats – certified gluten-free if needed
Baking soda
Baking powder
Ripe bananas
Eggs
Pure maple syrup
Dark chocolate chips
Cinnamon
Here are Some Substitutions for this Banana Bread Recipe:
Regular All-Purpose Flour: You may use gluten-free all-purpose flour or any one-one blend of flour. Cassava flour might work as well, but I have not tried it in this recipe.
Maple syrup: Use your favorite liquid sweeteners such as honey or agave.
Eggs: To make vegan, use flax eggs or chia eggs. To make a flax egg, mix 1 Tbsp of ground flax with 3 Tbsp of warm water.
Chocolate chips: Sub chocolate chips with your favorite add-in such as raisins, white chocolate chips, sliced almonds, cocoa nibs, etc.
If you love banana bread, you should also check out these recipes:
Carrot Cake Banana Bread
Pancake Mix Blueberry Banana Bread
Triple Chocolate Banana Bread
Zucchini Banana Bread
We hope you enjoy this banana bread recipe as much as we do!
Oatmeal Chocolate Chip Banana Bread
This Oatmeal Chocolate Chip Banana Bread will be your new favorite healthy quick bread! Made with wholesome ingredients and also has gluten-free and vegan options!
5 from 1 vote
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Ingredients
- 2 cups flour
- 1/2 cup oatmeal
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 2 bananas mashed
- 2 eggs
- 1/3-1/2 cup maple syrup
- chocolate chips
- 1/2 tsp cinnamon optional
Instructions
Pre-heat oven at 350 degrees and line a loaf pan with parchment paper and set aside.
In a large bowl, mix flour, oatmeal, baking soda and powder, and cinnamon.
In another bowl, mix together banana, eggs, and maple syrup.
Add wet ingredients to dry and mix well.
Add chocolate chips and mix well.
Pour batter into a loaf pan or 9x9 pan and spread evenly.
Bake for 30 minutes or until done.
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“For our sake he made him to be sin who knew no sin, so that in him we might become the righteousness of God.” (2 Corinthians 5:21)
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Blueberry Peach Baked Oatmeal with Streusel! (vegan + gluten-free)
by Bethany And Rachel 2 Comments
This Blueberry Peach Baked Oatmeal is topped with a scrumptious streusel is the perfect healthy breakfast that tastes like dessert. It is filled with fresh summer fruit and is vegan & gluten-free!
Y’all know that we love breakfast foods. What do we love more than breakfast foods? Breakfast that taste like dessert. Some previous recipes that we have created that are nutritious enough for breakfast and decadent enough for dessert include Brownie Cookie Dough Oatmeal, Chocolate Peanut Butter Oatmeal Bars, and Chunky Monkey Single Serving French Toast.
Since it is currently peach AND blueberry season, I thought to myself, why not make a blueberry peach baked oatmeal? Oh man and it is so good, it literally tastes like pie, except without all of the added sugar and processed ingredients. This baked oatmeal has 3 layers: an oatmeal base, fresh fruit filling, and a crunchy streusel topping.
What could be better for breakfast? You can have this for breakfast or dessert, no judging here. Plus it is good-for-you, your family and friends will never know that it is nutritious, unless that looked at the ingredients of course. Easy enough for a week-day on-the-go breakfast, and pretty enough for brunch or any family party. This will please kids and adults alike!
Can I Use Frozen Fruit?
You may certainly use frozen fruit for this baked oatmeal, just be sure to drain some of the extra liquid after you let simmer in the saucepan.
What Makes This Baked Oatmeal Healthy?
- Very little added sugar to allow for the natural sweetness of the fruit to shine through
- Great source of whole grains thanks to oats
- Excellent source of fiber
- Filling and satiating to keep you full and blood sugar stable for hours
- Perfect dose of healthy fats such as pecans and coconut oil
Healthy Oatmeal Ingredients:
Peaches
Blueberries
Egg
Applesauce
Milk
Blueberry Peach Baked Oatmeal Substitutions:
Peaches:You may simply omit and add in more berries (about 1.5 cups) to sub.
Blueberries: Sub the same amount of a different kind of berry such as cherries, raspberries, blackberries, strawberries, etc.
Coconut Sugar:Brown sugar or regular sugar can be used instead of coconut sugar.
Applesauce:Use the same amount of mashed banana, pumpkin or sweet potato.
Egg:Use a flax egg or chia egg for a vegan option.
Milk:Sub in your favorite non-dairy milk such as almond milk or coconut milk.
Coconut Oil:Use regular or vegan butter.
Pecans:Omit to make nut-free, or sub in your favorite type of nut.
You Will Also Love These Recipes!
Chocolate Peanut Butter Banana Baked Oatmeal
Strawberry Rhubarb Baked Oatmeal
Banana Latte Baked Oatmeal
Brownie Cookie Dough Baked Oatmeal
Lemon Blueberry Pie Oatmeal Bars
S’mores Oatmeal Bars
Blueberry Peach Baked Oatmeal with Streusel
This Blueberry Peach Baked Oatmeal is topped with a scrumptious streusel is the perfect healthy breakfast that tastes like dessert. It is filled with fresh summer fruit and is vegan & gluten-free!
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Ingredients
Filling
- 2 peaches chopped
- 2 cups blueberries
- 1-2 tbsp coconut sugar
- 1 tsp cinnamon
Oatmeal Base
- 2 cups dry oats
- 1 egg beaten
- 1/2 cup applesauce
- 3/4 cup milk
Streusel Topping
- 1/2 cup dry oats
- 1/2 cup chopped pecans
- 2 tbsp coconut oil melted
- 1/2 tbsp cinnamon
- 1-2 tbsp coconut sugar
Instructions
Preheat oven to 350 and coat a 9x9 pan with cooking spray/oil/butter.
Fruit: Combine filling ingredients in a saucepan and place over medium-low heat, let simmer for 10-15 minutes, stirring occasionally and set aside.
Oatmeal: While fruit is simmering, add oatmeal in a large bowl. Add egg, applesauce and milk in a separate bowl and mix well. Add wet mixture to oatmeal and mix well, spread evenly on pan.
Add fruit mixture on top of oatmeal.
Topping: Mix topping ingredients together and spread evenly on top of fruit mixture.
Bake for 30 minutes or until done.
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2 Corinthians 5:21: For our sake he made him to be sin who knew no sin, so that in him we might become the righteousness of God.
Healthy Zucchini Banana Bread {Paleo with a Vegan option}
by Bethany And Rachel Leave a Comment
Healthy Zucchini Banana Bread is a nutritious and delicious and easy quick bread! Such an easy healthy breakfast, snack or dessert that is gluten-free, paleo and can be made vegan!
Healthy Zucchini Banana Bread
If you guys know anything about us, it’s that we love any type of quick bread. Some of our favorites include banana bread, zucchini bread, and pumpkin bread. It’s currently June here, which means zucchini season is upon us! Zucchini season also happens to be one of my favorite times of the year since zucchini is so versatile and can be used in sweet or savory recipes.
Honestly, I can’t believe it took me this long to come up with a banana + zucchini bread – but better late than never! This bread is so unbelievably moist (sorry), perfectly sweet delicious, and extremely easy to make! Plus, it’s made with nutrient-dense ingredients. You’ll never be able to tell that it is actually healthy unless you looked at the recipe ingredients, of course!
Kids and adults alike will love this Zucchini Banana Bread – the perfect for an on-the-go breakfast, a healthy snack, or a tasty dessert.
Healthy Zucchini Banana Bread Ingredients:
Baking Soda & Powder
Banana
Zucchini
Egg
Quick Bread Substitutions:
Almond Flour: Sub in gluten-free or all-purpose flour. You may need less depending on the type of flour so keep and eye out for the texture.
Almond Butter: Use any type of smooth, natural nut butter such as cashew butter, peanut butter or sunflower seed butter.
Maple Syrup: Swap in your favorite liquid sweeteners such as honey or agave.
Chocolate Chips: Feel free to omit chocolate chips or substitute other add-ins such as cocoa nibs, white chocolate chips, raisins or crushed nuts.
Eggs: Swap flax eggs or chia eggs for a vegan egg-free option.
Storing Healthy Zucchini Banana Bread:
Store this healthy quick bread in the fridge for up to 2 weeks!
You Will Also Love These Healthy Recipes!
Paleo Banana Bread
Paleo Banana Bread Bake
Triple Chocolate Banana Bread
Chocolate Chip Banana Snack Cake
Flourless Chocolate Chip Zucchini Cake
Flourless Peanut Butter Banana Cake
Flourless Chocolate Banana Cake
Zucchini Banana Bread
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Ingredients
- 2 cups almond flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 3/4 cup banana (about 1-1/2 bananas) mashed
- 1 1/2 cups zucchini grated
- 1/2 cup almond butter
- 1 egg (sub a flax egg for a vegan version)
- 1/4 cup maple syrup
- 1/3 cup chocolate chips
Instructions
Pre-heat oven to 350 degrees and line a loaf pan or an 8x8/9x9 pan with parchment paper or coat with oil/butter.
In a large bowl, mix together flour, baking soda and baking powder.
Place grated zucchini in a strainer, and using a paper towel press down the zucchini to remove some of the liquid.
In a medium-sized bowl, add mashed banana, almond butter, zucchini, egg and maple syrup and mix well.
Add wet ingredients into dry ingredients and mix well.
Fold in chocolate chips.
Add batter to pan and spread evenly. Bake for 25-30 minutes or until done.
Enjoy!
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Mark 10:45: “The Son of Man came not to be served but to serve, and to give his life as a ransom for man
5 Ingredient Pancake Mix Banana Chocolate Chip Cookies {Vegan + GF option}
by Bethany 1 Comment
Got Pancake Mix? Use it to make these simple 5-ingredient Pancake Mix Banana Chocolate Chip Cookies! Vegan + Gluten-free options!
Anddd we’re back at it again with another pancake mix recipe. We’ve made banana bread, donuts and mug cakes, and this time we made cookies! Whoop whoop. Sorry if you’re not a pancake mix fan, it’s just what’s been getting my creative juices flowing.
I’ve honestly wanted to make pancake mix cookies for like 2 years but I was always afraid that they wouldn’t turn out.
Either they would be too thin and turn into baked pancakes, or they’d be super dry and come out like rocks. But alas my friends, my fears were irrelevant.
And, not only did these cookies turn out into cookies, but they turned out fluffy and tasty.
If you like banana pancakes, you’ll love these cookies. When I was younger my dad used to make banana pancakes and put chocolate chips in them because we all know chocolate makes everything taste better.
I even added peanut butter in these guys for binding and taste of course.💁
5 Ingredients Needed For These Healthy Cookies:
Bananas
Substitutions For These Easy Cookies:
Banana: Swap out banana for the same amount of pumpkin puree, mashed sweet potato, or (slightly less) applesauce!
Maple Syrup: Sub in the same amount of honey or agave!
Peanut Butter: Use the same amount of any type of smooth, natural nut butter such as almond, cashew, or sunflower seed butter!
Chocolate Chips: Add in or sub in peanut butter chips, coconut flakes, fresh berries, crushed walnuts and cocoa nibs!
Storing Pancake Mix Cookies:
Store these cookies in the fridge for up to 2 weeks, at room temperature for about a week, or in the freezer for a few months!
Other Healthy Recipes That Use Pancake Mix:
Healthy Lemon Berry Pancake Bars
Chocolate Zucchini Bread
Carrot Cake Banana Bread
Peanut Butter Jelly Mug Cake
Chunky Monkey Donuts
5 Ingredient Pancake Mix Banana Chocolate Chip Cookies
if you love the taste of pancakes and cookies, this recipe is for you! They are super easy to make and double as breakfast and dessert!
5 Ingredient Banana Chocolate Chip Pancake Mix Cookies
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Ingredients
- 2 cups pancake mix can use gluten-free if needed
- 1/4 cup natural smooth peanut butter
- 2 bananas mashed
- 1/4 cup maple syrup
- 1/2-3/4 cup mini dark chocolate chips
- 1-2 Tbsp. almond milk if needed
Instructions
Preheat oven to 350 degrees. Place parchment paper on a cooking sheet and set aside.
Place pancake mix in a large bowl.
In a separate bowl, combine peanut butter, bananas, and maple syrup. Add to pancake mix and mix until combined. If batter is too dry, add milk and mix until desired cookie dough consistency. Fold in chocolate chips.
Drop cookie dough using a spoon onto cooking sheet. Use fingers to shape into cookie shapes. Repeat with remaining batter, or about 16 cookies. Add banana slice on top of each cookie, if desired.
Bake for 12 minutes, or until done.
Enjoy!
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“I told you that you would die in your sins, for unless you believe that I am he you will die in your sins.” (John 8:24)
Easy Paleo Pumpkin Spice Granola
by Bethany And Rachel 1 Comment
Paleo Pumpkin Spice Granola is a crunchy and delicious granola that is grain-free, gluten-free and vegan-friendly!
It’s no surprise that we love granola, I mean, how could you not? It is crunchy, sweet, clustery and delicious! The perfect topping to oatmeal yogurt and ice cream, etc. and a delicious grab n’ go snack.
Our favorite way to make granola is by using nuts and coconut. We have nothing against oats (we love them), but the combo of nuts and coconut calls for the crunchiest granola that never gets soggy! Today’s Pumpkin Spice granola is for all you pumpkin spice lovers. It surely will not disappoint,
In fact, our Dad literally ate the whole batch within 2 days! Anyways this granola is super-easy to make and made with only a few ingredients such as:
Nuts
Unsweetened coconut
Pumpkin spice
Maple syrup
Coconut oil
Dried cranberries
We hope that you love this Paleo Pumpkin Spice Granola as much as we do!
Easy Pumpkin Spice Paleo Granola
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Ingredients
- 2 cups unsalted nuts of choice I used a mix of almonds and pecans (1 cup each)
- 1 cup unsweetened coconut flakes you can also use unsweetened, shredded coconut
- 1 tsp pumpkin spice feel free to swap in 1 tsp ground cinnamon
- 1/4 cup coconut oil melted
- 1/3 cup canned pumpkin puree
- 1/3 cup pure maple syrup feel free to sub in equal amounts of honey or agave
- 1/2-1 cup dried cranberries can also swap raisins or other dried fruit of choice.
Instructions
Preheat your oven to 350 degrees farenheit and cover a baking sheet with parchment paper.
Add nuts and coconut in a food processor, pulse into nuts are in small pieces but not like meal-form.
Add to a large bowl and mix in melted coconut oil, pumpkin and maple syrup, combine well. Add in dried cranberries
Spread evenly on pan and bake for 20-25 minutes. The granola should be golden brown. Let cool and place in the fridge. Store in the fridge, enjoy!
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You May Also Like These Recipes!
Paleo Chocolate Granola
Paleo Coconut Pumpkin Breakfast Bars
“Jesus looked directly at them and asked, “Then what is the meaning of that which is written: “‘The stone the builders rejected has become the cornerstone? Everyone who falls on that stone will be broken to pieces; anyone on whom it falls will be crushed.” (Luke 20:17-18)
Healthy Flourless Pumpkin Muffins
by Bethany And Rachel Leave a Comment
Flourless Pumpkin muffins are a healthy and delicious breakfast or snack made with 5 ingredients! Paleo, vegan and gluten-free!
Still on that pumpkin streak and NOT stopping anytime soon! Today’s recipe aka flourless pumpkin muffins is the perfect grab n’ go breakfast or snack!
These muffins are made with only 5 ingredients. Yes – you read that correctly. These ingredients are super simple too. I bet most of you have these ingredients (or ingredient swaps) in your kitchen and pantry right now!
This recipe does include protein powder to add some extra substance (which makes them a great post-workout snack). Vanilla protein powder works best (adds a tiny bit of sweetness), but you can also add chocolate or unflavored. We like Orgain Vanilla Plant-Based Protein Powder
Feel free to also try other types of protein powder, including whey, collagen, pea protein, etc. depending on your nutritional needs.
Here are all the ingredients you need:
Almond Butter or nut butter of choice
Canned Pumpkin Puree
Protein Powder – Can be any kind!
Maple Syrup
Chocolate Chips
Hope you enjoy these muffins and love them as much as we do!
Flourless Pumpkin Muffins
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Servings 9
Ingredients
- 1 cup smooth almond butter or nut butter of choice
- 1 cup canned pumpkin puree
- 1/4 cup pure maple syrup
- 2 scoops vanilla flavored protein powder (plant-based or animal based will work) Also works with chocolate protein powder or flavorless!
- 1/2 cup chocolate chips dairy-free if needed
Instructions
Preheat the oven to 350 degrees farenheit and line a muffin pan with silicon baking cups (or paper will work too).
In a food processor, add in almond butter, pumpkin, protein powder, and maple syrup. Turn on food processor and blend until a batter forms You can also mix this in a bowl with a spoon!
Add the batter to a medium-sized bowl and mix in the chocolate chips. Spoon and divide the batter evenly among 9-12 lined muffin slots and bake for 17-22 minutes, or until muffins are golden at the top (might take slighter longer, depends on the oven).
Let them cool, then enjoy!
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You may also like these recipes!
Flourless Chocolate Avocado Muffins
Flourless Pumpkin Snack Cake
“Jesus said to her, “I am the resurrection and the life. The one who believes in me will live, even though they die; and whoever lives by believing in me will never die.” (John 11: 25-26)
Easy Grain-free Pumpkin Bread (Paleo, Gluten-free, Vegan option)
by Bethany And Rachel Leave a Comment
Healthy Pumpkin Bread will be your new favorite quick bread! Only 8 ingredients, paleo, gluten-free and with a vegan option!
So it’s been a long time since I (Rachel) have made a recipe, over 6 months. But today I am back in action with some pumpkin bread! This pumpkin bread is quick, easy-to-make and will fulfill all of you fall-obsessed pumpkin loving people, enjoy!
This pumpkin bread is super easy and delicious, made with only 8 ingredients:
Almond flour
Baking powder
Cinnamon
Maple syrup
Pumpkin
Almond butter
Egg/flax egg
Chocolate chips
Enjoy!
Pumpkin Bread
- 1 cupalmond meal/flour
- 1 tsp. baking powder
- 1 tsp. cinnamon
- 1/3 cup maple syrup
- 1 cup canned pumpkin puree
- 1/2 cupalmond orcashew butter
- 1 egg or flax/chia egg, beaten
- 1/2 cup chocolate chips (useEnjoy Life for dairy-free)
Instructions
- Preheat oven to 350 degrees and coat an 8×8 pan with cooking spray
- In a large bowl, add together flour, baking soda and cinnamon
- In a small bowl mix together maple syrup, pumpkin, nut butter and egg
- Add wet ingredients to dry and mix until combined
- Add in chocolate chips and place batter in pan
- Bake for 25-30 minutes or until done
- Slice into 9 bars, enjoy!
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You may also like these recipes!
“For his anger lasts only a moment, but his favor lasts a lifetime! Weeping may last through the night, but joy comes with the morning.” (Psalm 30:5)
Pancake Mix Chocolate Zucchini Bread {Vegan + gluten-free option}
by Bethany And Rachel Leave a Comment
I LOVE the overflow of zucchini in the summer because it means I can use it to make more recipes…..yassssssss. Zucchini is definitely my favorite veggie to bake with! It adds moisture to baked goods which yields an amazing texture!
When I was younger, my mom always made zucchini bread and it was my fave. If I had to choose between regular zucchini bread and chocolate zucchini bread, chocolate ALWAYS wins.
I’m actually very surprised there isn’t a chocolate zucchini bread recipe on the blog yet, but I’m glad this recipe has come into fruition. This chocolate zucchini bread is made with pancake mix (shock) and only requires 8 ingredients! Or 7 if you do not like chocolate chips (said no one ever lol). Go ahead and make it………you’ll love it!
Pancake Mix Bread Ingredients:
Zucchini
Applesauce
Eggs
Milk
Substitutions for This Quick Bread
Milk: Use any type of non-dairy/plant-based milk.
Maple Syrup: Use your favorite liquid sweetener such as honey or agave.
Chocolate Chips: Simply leave out or use another add-in such as cocoa nibs, chopped pecans, peanut butter chips, etc.
Eggs: Use flax eggs in place of real eggs for a vegan option.
You Will Also Love These Healthy Recipes!
Flourless Chocolate Chip Zucchini Cake
Paleo Zucchini Bread N’Oatmeal Bake
Chocolate Zucchini Muffin Tops
Flourless Dark Chocolate Zucchini Brownies
Pancake Mix Carrot Cake Banana Bread
You and your family will love this pancake mix Chocolate Zucchini Bread! It is so easy to make, especially made with pancake mix! It’s the perfect quick breakfast, snack or dessert that everyone with love!
Pancake Mix Chocolate Zucchini Bread
Got Pancake mix? Make this healthy pancake Mix Chocolate Zucchini Bread! It’s made with only eight ingredients and is full of rich chocolate flavor! Also vegan + gluten-free options.
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Ingredients
- 2 cups pancake mix
- 1/4 cup Dark Cocoa Powder
- 3 cups grated zucchini
- 1/2 cup applesauce
- 2 eggs beaten
- 1/2 cup milk
- 1/4 cup pure maple syrup
- 1/2 cup chocolate chips
Instructions
Preheat your oven to 350 degrees. Spray a loaf pan with cooking spray or grease with coconut oil/butter. Set aside.
In a large bowl, mix together pancake mix and dark cocoa powder.
In a separate bowl, mix together zucchini, eggs (or flax eggs), applesauce, non-dairy milk, and maple syrup. Add to the pancake mix-cocoa bowl. Stir together until a thick, smooth batter forms. Fold in chocolate chips.
Pour the batter into the prepared loaf pan. Spread the top so it is in an even layer. Bake for 35-40 minutes, or until done. Let cool before serving and slicing.
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“Cast your cares on the Lord
and he will sustain you;
he will never let
the righteous be shaken.”-Psalm 55:22
by Bethany And Rachel Leave a Comment
Get a healthy start to your day with these Strawberry Banana Oatmeal Pancakes! They’re made in the blender, sweet and filling and packed with protein!
Wow, its been quite some time since I made a pancake recipe. Glad I can change that with this post :). Pancakes can sometimes be a lot of work and cause a mess in the kitchen. I mean, you gotta make the batter, clean all those dishes, and then cook them on the griddle. And if you are flip-challenged (like me), you make more of a mess.
These pancakes though, make your life a tiny bit easier by being made in the blender. Instead of hand-mixing, the blender does the work for ya. But unfortunately the blender can’t do the flipping for you, you still gotta work on those skills.
I use Strawberry Banana Lifeway Kefir in this recipe since it obviously paired nicely with the flavor combo. I used to use milk/almond milk, but the kefir is thicker and adds a better texture to the batter.
Lifeway Kefir also adds probiotics, which we all know is great our gut, specifically feeding our good gut bacteria. Additionally, its packed with protein (~11 grams per serving) and is also a great source of calcium and vitamin D for the win!
It’s a perfect addition to these pancakes, but it would also be really great when making oatmeal, muffins, smoothies , etc! Lifeway kefir can be subbed 1:1 for milk!
Strawberry Banana Oatmeal Pancake Ingredients:
Bananas
Kefir
Egg/flax egg
baking powder
Strawberries, bananas, chocolate chunks
Substitutions for These Pancakes:
Oats: You may sub in all-purpose flour or gluten-free flour.
Maple syrup: Simply omit or use another liquid sweetener such as honey or agave.
Kefir: You may sub in one cup of milk such as regular or almond.
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Chocolate Avocado Blender Pancakes
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Sweet Potato Baked Pancake
Strawberry Banana Oatmeal Pancakes
You and your family will love these delicious strawberry banana oatmeal pancakes! They are easy enough for a weekday breakfast and fancy enough for a holiday brunch! Also the wholesome ingredients are a win-win!
Strawberry Banana Oatmeal Pancakes
Bethany And Rachel
Get a healthy start to your day with these Strawberry Banana Oatmeal Pancakes! They’re made in the blender, sweet and filling and packed with protein! A delicious healthy breakfast recipe that everyone will love!
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Ingredients
- 1 1/2 cups rolled oats
- 2 ripe bananas
- 2 tbsp pure maple syrup
- 1 cup strawberry banana lifeway kefir (or milk)
- 2 tsp baking powder
- sliced strawberries, sliced bananas, chocolate chunks for toppings!
Instructions
Add all ingredients to a blender or food processor ( excluding toppings) and blend until mixture resembles pancake batter.
Grease a griddle/pan with cooking spray or oil of choice and place on mediumheat.
Spoon batter into pancakes, top with toppings and let cook for about 2 minutes on one side. Flip pancake and let cook for about a minute on the other side, or until done. Repeat with remaining batter (makes about 12 pancakes).
Let cool and enjoy!
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For it is by grace you have been saved, through faith—and this is not from yourselves, it is the gift of God— not by works, so that no one can boast -Ephesians 2:8-9
Pancake Mix Carrot Cake Banana Bread {Vegan + Gluten-free option}
by Bethany And Rachel 6 Comments
Healthy Pancake Mix Carrot Cake Banana Bread will be your new favorite quick bread! It’s studded with raisins, white chocolate chips and walnuts
Yassss I love me some pancake mix quick breads, don’t you? They make life a little bit easier when you want quick bread QUICK lol.
Instead of gathering 3-4 dry ingredients, you only need one, the pancake mix! But of course you need to gather the wet ingredients yourself, sorry!
This feature quick bread is a banana – carrot hybrid. Its got the sweetness of banana bread, plus some of the flavors of carrot cake. I’d say its a win-win recipe.
This bread is studded with golden raisins, walnuts and white chocolate chips. You could also easily add shredded coconut, I just didn’t have any on hand (womp). You could also add a cream cheese drizzle if you’d like!
Pancake Mix Carrot Cake Banana Bread
Bethany And Rachel
Healthy Pancake Mix Carrot Cake Banana Bread will be your new favorite quick bread! It’s studded with raisins, white chocolate chips and walnutsandonly 9 ingredients! Vegan + GF options
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Ingredients
- 2 cups complete pancake mix
- 2 ripe bananas mashed
- 1 cup shredded carrots
- 2 eggs beaten
- 1/2 cup milk
- 1/4 cup maple syrup
- 1/2 cup raisins
- 1/2 cup white chocolate chips
- 1/2 cup walnuts
Instructions
Preheat oven to 350 degrees. Spray a loaf pan with cooking spray or grease with coconut oil/butter. Set aside.
Add pancake mix to a large bowl.
In aseparatebowl, mix together bananas, shredded carrots, eggs, milkandmaple syrup until mixture is smooth. Add to pancake mix. Mix well to form a smooth batter.
Fold in raisins, white chocolate chipsandwalnuts. Pour batter into loaf pan. Spread the top so it is in an even layer. Top with more banana slices (optional).
Bake for 35-40 minutes, or until done. Let cool before slicing.
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“Whatever you do, work at it with all your heart, as working for the Lord, not for human masters.” -Colossians 3:23
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