Gluten-Free Oatmeal Banana Pancakes
Start your morning right with these satisfying and wholesome Gluten-Free Oatmeal Banana Pancakes! Made with nutrient-rich gluten-free rolled oats, naturally sweet ripe bananas, and a touch of cinnamon for optional warmth, this easy blender recipe is perfect for a quick and healthy breakfast. With no refined flour or added sugar, these pancakes are not only gluten-free but also packed with fiber and protein to keep you energized throughout the day. The batter comes together in just minutes, and the pancakes cook to golden-brown perfection with a subtle hint of vanilla. Top them with fresh fruit, a drizzle of maple syrup, or a dollop of yogurt for a deliciously customizable meal that the whole family will love. Whether you're following a gluten-free diet or simply looking for a nutritious breakfast option, these oatmeal banana pancakes are a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 1.5 cups Gluten-free rolled oats
- 2 large Ripe bananas
- 2 large Eggs
- 2 teaspoons Baking powder
- 0.5 cups Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 0.5 teaspoon Cinnamon (optional)
- 2 tablespoons Coconut oil (for cooking)
Instructions
Start by adding the gluten-free rolled oats to a blender and process them until they become a fine oat flour.
Peel the bananas and place them in the blender with the oat flour.
Add the eggs, baking powder, almond milk, vanilla extract, salt, and cinnamon (if using) to the blender.
Blend the ingredients on medium speed until the mixture is smooth and well combined. This should take about 60 seconds.
Heat a non-stick skillet or griddle over medium heat and add about 1/2 tablespoon of coconut oil.
Once the oil is hot, pour 1/4 cup of pancake batter onto the skillet, using the back of a spoon to spread it into a circle.
Cook for about 2-3 minutes or until bubbles form on the surface, then flip and cook for another 2 minutes or until golden brown.
Repeat the process, adding more coconut oil as needed, until all the batter is used.
Serve the pancakes warm with your choice of toppings such as fresh fruit, maple syrup, or a dollop of yogurt.
Nutrition Facts
Calories |
1115 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.0 g | 62% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1706 mg | 74% | |
| Total Carbohydrate | 150.4 g | 55% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 37.1 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 354 mg | 27% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1618 mg | 34% | |
*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.
