Start your morning with these Banana Oat Pancakes — naturally sweet, fluffy, and made with wholesome ingredients. These healthy pancakes are gluten-free (if using certified oats), refined sugar-free, and perfect for a quick breakfast or weekend brunch.
They’re soft on the inside, lightly golden on the outside, and full of natural banana flavor!
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Rolled oats | 1 cup | Blend into oat flour |
| Ripe bananas | 2 medium | Mashed |
| Eggs | 2 large | |
| Milk | ¼ cup | Dairy or plant-based |
| Baking powder | 1 teaspoon | |
| Cinnamon | ½ teaspoon | Optional |
| Vanilla extract | 1 teaspoon | Optional |
| Salt | ¼ teaspoon | |
| Coconut oil or butter | For cooking |
Instructions
Step 1: Blend Oats
Blend rolled oats in a blender until they form a fine flour.
Step 2: Make Batter
Add bananas, eggs, milk, baking powder, cinnamon, vanilla, and salt to the blender. Blend until smooth.
Step 3: Heat Pan
Heat a non-stick skillet over medium heat. Lightly grease with coconut oil or butter.
Step 4: Cook Pancakes
Pour about ¼ cup batter per pancake onto the skillet.
Cook for 2–3 minutes until bubbles form on top. Flip and cook another 1–2 minutes until golden brown.
Step 5: Serve
Serve warm with fresh fruit, nut butter, yogurt, or a drizzle of maple syrup.
Tips for Perfect Banana Oat Pancakes
- Use ripe bananas for natural sweetness.
- Don’t flip too early; wait for bubbles to form.
- Keep pancakes small for easy flipping.
- Add chocolate chips or blueberries for variation.
Healthy Benefits
- High in fiber from oats
- Naturally sweetened with banana
- Protein from eggs
- Great for meal prep
Storage
- Store in refrigerator up to 3 days.
- Freeze for up to 2 months.
- Reheat in toaster or skillet.
