Description
These Healthy Banana Oatmeal Pancakes are a quick and nutritious breakfast option made entirely in a blender. Combining ripe bananas, oats, and eggs, this recipe yields fluffy, naturally gluten-free and dairy-free pancakes without any added sugar or flour. Perfect for a wholesome start to your day with minimal cleanup and simple ingredients.
Ingredients
Scale
Main 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
- 1½ 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 of the ingredients to a blender and blend on high until completely smooth, about 30 seconds to 1 minute. Let the batter sit in your blender while you heat your pan up.
- Heat Pan: Lightly coat a griddle or skillet with olive oil, coconut oil, or vegan butter and place over medium heat. Ensure the pan is hot before adding batter.
- Cook Pancakes: Pour 1/3 cup of the batter onto the griddle for each pancake. Cook for 2-4 minutes until pancakes slightly puff up and you see bubbles forming along the edges.
- Flip Pancakes: Carefully flip the pancakes and cook until golden brown on the underside. If the pancakes are browning too fast, lower the heat from medium to medium-low to prevent burning. Avoid overheating the pan to prevent smoking.
- Repeat & Serve: Wipe the skillet clean as needed and add more oil before cooking the remaining batter. This recipe makes approximately 9 pancakes, serving 3 people with 3 pancakes each.
Notes
- These pancakes are naturally gluten free, dairy free, and contain no flour or added sugar.
- Using ripe bananas with brown spots enhances sweetness and flavor naturally.
- Adjust heat carefully to prevent burning pancakes.
- The batter can rest in the blender while heating the pan for better texture.
- Best served fresh, but leftovers can be stored and reheated gently.
Nutrition
- Serving Size: 3 pancakes
- Calories: 311 kcal
- Sugar: 10.8 g
- Sodium: 250 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: 186 mg
