Description
These fluffy Banana Oatmeal Pancakes are naturally sweetened with ripe bananas, made with wholesome oats, and blended into a smooth batter for a quick, healthy, and delicious breakfast.
Ingredients
Scale
- 2 medium ripe bananas (best when they have lots of brown spots)
- 2 eggs
- ½ cup (120g) unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 ½ cups (143g) old fashioned rolled oats, gluten free if desired
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- Olive oil, for cooking
Instructions
- Add all of the ingredients to a blender and blend on high until completely smooth, about 30 seconds to 1 minute. Let the batter sit in your blender while you heat your pan up.
- Lightly coat a griddle with coconut oil, vegan butter or olive oil and place over medium heat. Once pan is hot, add 1/3 cup of the batter to the griddle for each pancake and cook for 2-4 minutes until pancakes slightly puff up and you see a few bubbles along the edges.
- Flip pancakes and cook until golden brown on underside. If they brown too quickly, lower the heat. Start on medium heat, then reduce to medium-low later so that pancakes don’t burn. If your griddle starts smoking, it’s too hot.
- Wipe skillet clean and repeat with more oil and remaining batter. Makes 9 pancakes total, serving 3 (3 pancakes each).
Notes
- Use very ripe bananas for the best natural sweetness.
- Gluten-free oats can be used to make this recipe gluten-free.
- You can substitute almond milk with any milk of choice.
- Cook pancakes on medium-low heat to avoid burning.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Blending & Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 3 pancakes
- Calories: 280
- Sugar: 9g
- Sodium: 360mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 95mg
Keywords: banana oatmeal pancakes, healthy pancakes, gluten free breakfast, easy banana pancakes, oat pancakes