Description
This healthy banana oatmeal pancake recipe is a quick and easy breakfast option made entirely in the blender. Combining ripe bananas, oats, and eggs, these fluffy pancakes are naturally gluten free, dairy free, and contain no added sugar, making them a nutritious and delicious start to your day.
Ingredients
Scale
Wet Ingredients
- 2 medium ripe bananas (best when they have lots of brown spots)
- 2 eggs
- ½ cup (120g) unsweetened almond milk
- 1 teaspoon vanilla extract
Dry Ingredients
- 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 the Batter: Add all of the ingredients—bananas, eggs, almond milk, vanilla extract, oats, baking powder, cinnamon, and salt—into a blender. Blend on high speed until the mixture is completely smooth, which usually takes about 30 seconds to 1 minute. Let the batter rest in the blender while you prepare your cooking surface.
- Heat the Griddle: Lightly coat a griddle or non-stick skillet with olive oil, coconut oil, or vegan butter and place it over medium heat. Wait for the pan to become hot but avoid overheating to prevent burning your pancakes.
- Cook the Pancakes: Pour approximately 1/3 cup of batter onto the hot griddle for each pancake. Cook for 2-4 minutes until the pancakes puff up slightly and bubbles appear around the edges.
- Flip and Finish Cooking: Carefully flip each pancake and cook the other side until golden brown. Adjust the heat as needed—reduce from medium to medium-low if pancakes are browning too fast. Avoid letting the pan smoke, which indicates it’s too hot.
- Repeat: Wipe the skillet clean if necessary, add more oil and continue cooking with the remaining batter. This recipe yields about 9 pancakes, serving 3 people with 3 pancakes each.
Notes
- These banana oatmeal pancakes are made right in the blender, simplifying the preparation process.
- They are naturally gluten free and dairy free, containing no flour or added sugar.
- The batter rests briefly while the pan heats, helping improve pancake texture.
- Adjust heat carefully to avoid burning; starting at medium and then lowering to medium-low works best.
Nutrition
- Serving Size: 3 pancakes
- Calories: 311 kcal
- Sugar: 10.8 g
- Sodium: 230 mg
- Fat: 6.9 g
- Saturated Fat: 1.3 g
- Unsaturated Fat: 5.2 g
- Trans Fat: 0 g
- Carbohydrates: 51.5 g
- Fiber: 7.4 g
- Protein: 12.2 g
- Cholesterol: 93 mg
