Description
These Healthy Banana Oatmeal Pancakes are a quick, nutritious breakfast option made effortlessly in a blender. Combining ripe bananas, oats, and a touch of cinnamon, these gluten-free pancakes are fluffy, naturally sweet, and packed with wholesome ingredients. Ideal for a wholesome start to your day, they are cooked on the stovetop with olive oil for a perfectly golden finish.
Ingredients
Pancake Batter
- 2 medium ripe bananas (best when they have lots of brown spots)
- 2 eggs
- ½ cup (120g) unsweetened almond milk
- 1 teaspoon vanilla bean paste
- 1 ½ cups (143g) old fashioned rolled oats, gluten free if desired
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
For Cooking
- Olive oil, for cooking
Instructions
- Blend Ingredients: Add all the pancake batter ingredients—bananas, eggs, almond milk, vanilla bean paste, rolled oats, baking powder, cinnamon, and salt—into a blender. Blend on high for 30 seconds to 1 minute, or until the batter is completely smooth. Let the batter rest in the blender while you prepare your cooking surface.
- Heat Pan: Lightly coat a griddle or skillet with olive oil (or coconut oil or vegan butter if preferred) and heat it over medium heat until hot but not smoking.
- Cook Pancakes: Pour about 1/3 cup of the batter onto the griddle for each pancake. Cook for 2 to 4 minutes until the pancakes start to slightly puff up and small bubbles appear along the edges.
- Flip and Finish: Carefully flip each pancake and cook on the other side until golden brown. Adjust heat as needed to prevent burning—lower to medium-low if browning occurs too quickly or if the pan starts to smoke.
- Repeat: Wipe the skillet clean if necessary, add more oil, and repeat with the remaining batter. This recipe makes approximately 9 pancakes, serving 3 people with 3 pancakes each.
Notes
- For best flavor and sweetness, use very ripe bananas with brown spots.
- This recipe is naturally gluten-free if you use certified gluten-free oats.
- Adjust the thickness of the batter by adding more almond milk if needed for easier pouring.
- Olive oil is recommended for cooking, but coconut oil or vegan butter are great alternatives.
- Keep an eye on heat to avoid burning the pancakes; medium to medium-low heat works best.
- These pancakes can be served with fresh fruit, maple syrup, or yogurt for added flavor.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
