Dairy-Free Banana Oat Pancakes
Start your morning with hearty and wholesome Dairy-Free Banana Oat Pancakes, a delicious breakfast option perfect for those seeking a nutritious and dairy-free alternative. Made with ripe bananas, rolled oats, and unsweetened almond milk, these pancakes strike the ideal balance of natural sweetness and tender texture, all while being completely free of refined sugar. Infused with a hint of cinnamon and vanilla, they’re sure to become your go-to pancake recipe. Ready in just 25 minutes, this dish uses simple ingredients and a straightforward technique that requires no flour or blending unless a smoother batter is desired. Ideal for anyone embracing a gluten-free or plant-based lifestyle, these pancakes pair beautifully with a drizzle of maple syrup or fresh fruit. Whether you're meal prepping for the week or treating yourself to a lazy weekend breakfast, these pancakes promise satisfaction in every bite.
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Recipe Information
Ingredients
- 2 large ripe bananas
- 1.5 cups rolled oats
- 1 cup unsweetened almond milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 0.5 teaspoon ground cinnamon
- maple syrup (optional, for serving)
- 1 tablespoon coconut oil or cooking spray (for greasing the pan)
Instructions
Peel the bananas and place them in a large mixing bowl. Use a fork to thoroughly mash the bananas until they become smooth and slightly liquidy.
Add the rolled oats, unsweetened almond milk, baking powder, vanilla extract, salt, and ground cinnamon to the mashed bananas. Stir the mixture until well combined. For a smoother texture, use a blender to blend all ingredients until a consistent batter is achieved.
Let the batter rest for about 5 minutes, allowing the oats to absorb some of the almond milk and thicken.
Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or cooking spray.
Once the pan is hot, scoop about 1/4 cup of the batter onto the skillet for each pancake. Use the back of the spoon to spread and flatten the batter slightly into a circular shape.
Cook the pancakes for about 2-3 minutes, or until bubbles form on the surface and the edges appear set, then flip them over with a spatula.
Cook on the other side for an additional 2-3 minutes until the pancakes are golden brown.
Transfer the cooked pancakes to a plate and repeat with the remaining batter, adding more oil or cooking spray to the skillet if necessary.
Serve the pancakes warm with maple syrup or your favorite pancake toppings.
Nutrition Facts
Calories |
928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.8 g | 34% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1738 mg | 76% | |
| Total Carbohydrate | 160.3 g | 58% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 47.1 g | ||
| Protein | 20.2 g | 40% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 550 mg | 42% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1480 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
