Banana Oatmeal Pancakes
Banana oatmeal pancakes are sweetened naturally with bananas and maple syrup and blended together for an easy and healthy breakfast recipe. Top these healthy oatmeal blender pancakes with fresh fruit, nuts, almond butter or syrup and serve!
Servings: 12 pancakes
Equipment
- Large skillet or griddle
Ingredients
- 2 1/4 cups rolled oats gluten-free if needed
- 1 cup unsweetened noon-dairy milk almond, cashew, or coconut milk
- 2 large ripe bananas
- 1 tablespoon honey or pure maple syrup
- 1 large egg
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 1 1/2 teaspoons baking powder
Instructions
- Place the rolled oats in the blender and blend on high for 30 seconds to 1 minute to create a flour-like texture. Next, add the rest of the ingredients in the and blend on high until completely mixed together, about 1-2 minutes.
- Heat a griddle or large pan over medium-low heat and melt a teaspoon or two of coconut oil or grass-fed butter in the pan. Once the pan or griddle is hot, pour or scoop 1/4 cup of the batter onto the pan. Cook 2-3 minutes on both sides and serve hot with extra bananas, extra fruit, nuts, nut butter or maple syrup.
Video
Notes
Pancake Consistency: If you like your pancakes thicker add 1/4 cup more oats and if you like them thinner add 2-3 tablespoons more of dairy-free milk.
Make them waffles: add 1 tablespoon of extra butter or coconut oil to the batter and use a waffle iron to cook them until golden and crispy.
Storage: Allow the oat flour pancakes to cool to room temperature, and store them in an airtight container or ziplock bag in the fridge for up to 4 days or in the freezer for up to 3 months. Warm in the microwave, toaster, or oven.
Nutrition
Serving: 2pancakes | Calories: 170kcal | Carbohydrates: 21g | Protein: 4g | Fat: 9g | Cholesterol: 23mg | Sodium: 73mg | Fiber: 3g