We love making oatmeal pancakes for breakfast. They’re tasty, easy, cheap, healthy, and we almost always have all the ingredients on hand because they’re so basic. We were out of maple syrup this morning, and I didn’t feel like making a trip to the store just for that, so I started thinking of other toppings I could make. Having just ground a fresh bag of espresso beans, I thought, “I bet an espresso glaze would taste great on these!” I made something similar for our pumpkin cookies, but this glaze is thinner and more syrupy. Hope you enjoy it!
Oatmeal and banana pancakes topped with a sweet espresso flavored glaze.
- 3 bananas
- 2 cups oats
- 2 tbsp baking powder
- 3/4-1 cup soy milk
- 3 tablespoons chia seeds (optional)
- 1/3 cup powdered sugar
- 1 tbsp corn starch
- 2 shots espresso or 1/4 cup strong coffee
- 2 tbsp soy milk
- 1/2 tsp cinnamon
- In a small saucepan, combine the ingredients for the espresso glaze and whisk together until combined. Place on low-medium heat and stir continuously until it begins to thicken.
- If it gets too thick, add more soy milk. I played around with mine a bit until I got the exact taste I was looking for. You can add a bit more espresso if you want a deeper coffee flavor, or add more soy milk if you want less coffee flavor.
- Remove from heat and set aside once it has reached a syrupy consistency.
- In a food processor, blend the bananas and soy milk until well combined.
- Then add the oats and baking powder and continue to blend until it forms a batter that still has some chunkiness.
- Then toss in the chia seeds and pulse a few times to combine.
- Heat some oil in a nonstick pan over medium heat and pour spoonfuls of batter into pan to form even pancakes. They are ready to flip when they are dry on the top.
- Cook another few minutes after flipping.
- Serve while still hot and cover in espresso glaze.
These pancakes are really good with powdered sugar and cinnamon on top. I definitely recommend it!
Some stovetops are a lot hotter than others. Fry your first pancake on medium as a test, and then reduce the heat if necessary.
This recipe is gluten-free as long as you use a gluten-free brand of baking powder.
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