Banana Oatmeal Pancakes
An easy recipe for healthy banana oatmeal pancakes. These flourless banana oat pancakes are fluffy and naturally sweet.
Servings 4 servings
Calories 296kcal
Equipment
- blender or food processor
Ingredients
- 2 medium bananas, ripe
- 2 ½ teaspoons baking powder
- 2 large eggs
- 2 cups gluten-free rolled oats
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 tablespoons pure maple syrup You can substitute with sugar, coconut sugar, honey, or your favorite sweetener. Or you can leave it out to be naturally sweetened by the bananas.
- ½ cup milk You can substitute with your favorite dairy-free milk.
Instructions
- Add all of the ingredients to a blender or food processor. Blend on high until completely smooth.
- Let the batter rest for 5 minutes. This allows the oats to soften and the batter to thicken.
- Heat a griddle or skillet to medium heat. Once warmed, grease with cooking spray, oil, or butter. I use gluten-free coconut cooking spray.
- Scoop the batter into a greased ¼ cup measuring cup and pour the batter onto the greased griddle or skillet. Cook the pancakes for 2-3 minutes. Once the pancakes puff up and start to lightly bubble, flip the pancakes and cook for another 2-3 minutes. If you find that pancakes are browning too quickly, lower the heat. If your griddle starts smoking, it means your pan is too hot.
- Repeat with the remaining pancake batter adding a little more cooking oil or butter to the pan between batches as needed.
- Store leftovers in an airtight container in the refrigerator.
Video
Notes
- For Dairy-Free: use your favorite dairy-free milk. I like unsweetened almond milk.
- For Low Fat: substitute 4 egg whites for the 2 whole eggs and use low-fat milk.
- You can substitute with sugar, coconut sugar, honey, or your favorite sweetener. Or you can leave it out to be naturally sweetened by the bananas.
- I like to use an electric griddle to cook my pancakes, and I and set it to 300°F.
- Make sure your syrup is gluten-free. I like pure maple syrup.
- Not all brands of oats are certified gluten-free.
- Stir in ½ to 1 cup of your favorite pancake mix-ins after the batter is mixed in the blender.
- To Make-Ahead: Cover and the batter refrigerate for up to one day. Stir the batter a few times before cooking the pancakes.
- To Freeze: Once the pancakes are completely cool, place them on a parchment-lined baking sheet and flash freeze them for 10 minutes. Flash freezing them keeps them from sticking together. Once the pancakes are flash-frozen, you can remove them from the baking sheet and place them inside a freezer-safe bag or air-tight container.
- To Reheat: Reheat the pancake in the microwave, toaster oven, or the oven at 350°F for 5-10 minutes.
- To Store: Store leftovers in an airtight container and refrigerate.
- Mama says, "Please check your labels!"
Nutrition
Serving: 3pancakes | Calories: 296kcal | Carbohydrates: 51g | Protein: 10g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 200mg | Potassium: 712mg | Fiber: 6g | Sugar: 15g | Vitamin A: 223IU | Vitamin C: 5mg | Calcium: 194mg | Iron: 3mg
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