Can I make these pancakes without a blender?

Absolutely! You can use 1 cup of store-bought oat flour instead of whole oats. Mix all ingredients in a bowl, mashing the banana well, and stir until combined. The texture might be slightly different but still delicious.

Are these pancakes gluten-free?

They can be! Just make sure to use certified gluten-free oats, as some oats may have cross-contamination. All other ingredients are naturally gluten-free, making this a great option for those with gluten sensitivities.

Can I make the batter ahead of time?

You can prepare the batter up to a day ahead and store it in the refrigerator. The batter will thicken considerably, so you might need to add a splash of milk before cooking. Give it a good stir before using.

Can I make these pancakes without a blender?

You can prepare the batter up to a day ahead and store it in the refrigerator. The batter will thicken considerably, so you might need to add a splash of milk before cooking. Give it a good stir before using.

Why are my pancakes not cooking through in the middle?

This usually happens if the heat is too high or if you're making the pancakes too thick. Try lowering the heat slightly and spreading the batter a bit more thinly in the pan. Remember, patience is key with pancakes!

Healthy Banana Oat Pancakes Recipe

Description

These Healthy Banana Oat Pancakes are a wholesome, nutritious, and delicious breakfast option. Made with simple ingredients like oats, banana, and maple syrup, these pancakes are light, fluffy, and naturally sweet. They’re easy to whip up in a blender, quick to cook, and perfect for a busy morning. Serve them with your favorite toppings like fresh fruit, maple syrup, or a sprinkle of chocolate chips for an indulgent yet guilt-free treat.

Ingredients

Units Scale

Dry Ingredients

1 1/2 cups old fashioned rolled oats or quick cooking oats
3/4 tsp baking powder

Wet Ingredients

1 cup milk of any kind, unsweetened and unflavored
1 ripe banana, mashed
2 tbsp pure maple syrup
2 tsp vanilla extract

Optional Add-ins

1/2 cup chocolate chips

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Instructions

Prepare the Batter
Add the oats, milk, ripe banana, maple syrup, vanilla extract, and baking powder to a blender. Blend the mixture until it’s completely smooth. The batter will thicken as it sits, so decide the consistency you prefer:
Cook immediately for thinner pancakes (yields 10 pancakes).
Let it sit for a few minutes for thicker pancakes (yields 8–9 pancakes).
Heat the Skillet or Griddle
Heat a large nonstick or cast-iron skillet over medium heat. Lightly grease the cooking surface with oil or butter to prevent sticking.
Cook the Pancakes
Spoon about 1/4 cup of batter onto the hot skillet for each pancake. Ensure the pancakes aren’t touching. Add a few chocolate chips (if desired) to each pancake.
Wait until bubbles form on the surface, and then carefully lift the edge of one pancake with a spatula to check for a golden-brown color. Once it’s golden, flip and cook the other side for 2–3 minutes or until golden brown. Remove from the pan and repeat with the remaining batter.
Adjust Heat as Needed
As the pan heats up with each batch, you might need to lower the heat to medium-low. Adjust cooking temperature as necessary to prevent burning.
Serve and Enjoy
Serve your pancakes warm with butter, fresh banana slices, chocolate chips, or a drizzle of maple syrup. Enjoy your wholesome and tasty breakfast!

Notes

If you don’t want to use a blender, you can substitute 1 cup of oat flour for the oats. Simply combine the oat flour with milk, mashed banana, maple syrup, vanilla extract, and baking powder in a large mixing bowl. Stir until smooth.
To improve the batter consistency, avoid overmixing. Overmixing can lead to denser pancakes.
These pancakes can easily be made dairy-free by using a plant-based milk like almond, soy, or oat milk.

Nutrition

Serving Size: 1 pancake
Calories: 75
Sugar: 3g
Sodium: 25mg
Fat: 1.5g
Saturated Fat: 0.5g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 2g
Protein: 2g
Cholesterol: 0mg