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Banana Oatmeal Pancakes Recipe

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4 from 62 reviews

These Banana Oatmeal Pancakes are a wholesome, gluten-free breakfast option packed with ripe bananas, rolled oats, and warm cinnamon. Naturally sweetened and dairy-free, they come together quickly with a blender and cook up fluffy and delicious on the stovetop. Perfect for a healthy start to your day, they pair wonderfully with fresh fruit, nut butter, or maple syrup.

Ingredients

Dry Ingredients

  • 2 1/4 cups rolled oats (gluten-free if needed)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon

Wet Ingredients

  • 1 cup unsweetened dairy-free milk (almond, cashew, or coconut milk)
  • 2 large ripe bananas
  • 1 large egg
  • 1 teaspoon pure vanilla extract

For Cooking

  • 1-2 teaspoons coconut oil or nonstick spray

Instructions

  1. Create Oat Flour: Place the rolled oats in a blender and blend on high for 30 seconds to 1 minute until they are finely ground into oat flour.
  2. Mix Batter: Add the ripe bananas, dairy-free milk, egg, baking powder, kosher salt, cinnamon, and vanilla extract to the blender. Blend on high for 1-2 minutes until the mixture is smooth and fully combined. Let the batter rest for 10 minutes to allow the oats to absorb the liquid and activate the baking powder for fluffier pancakes.
  3. Heat Pan: While the batter rests, heat a griddle or large pan over medium heat. Add 1-2 teaspoons of coconut oil or spray with nonstick spray to prevent sticking.
  4. Cook Pancakes: Once the pan is hot, pour or scoop about 1/4 cup of the batter onto the pan for each pancake. Cook for 2-4 minutes until the edges are set and small bubbles form on the top.
  5. Flip and Finish: Carefully flip the pancakes and cook for an additional 2-3 minutes until they are cooked through and golden on both sides.
  6. Serve: Serve the pancakes warm, topped with extra bananas, nut butter, fresh berries, butter, or a drizzle of maple syrup as desired.

Notes

  • Use gluten-free rolled oats if you need the recipe to be gluten-free.
  • Letting the batter rest is key to getting fluffy pancakes because it allows the oats to soak up moisture and the baking powder to activate.
  • Adjust the cooking heat as needed to avoid burning the pancakes before they cook through.
  • These pancakes freeze well; reheat in a toaster or oven for a quick breakfast.
  • To make it vegan, substitute the egg with a flax egg or other egg replacer.

Find it online: https://justsosavory.com/banana-oatmeal-pancakes-recipe/