Nut-Free Banana Oat Pancakes
Fluffy, wholesome, and bursting with natural sweetness, Nut-Free Banana Oat Pancakes are the ultimate breakfast treat for anyone with nut allergies or looking for a healthy twist on classic pancakes. Made from blended rolled oats for a fiber-packed base, these pancakes feature ripe bananas, cinnamon, and a hint of vanilla for a rich, comforting flavor. With no need for nuts or specialty ingredients, this recipe ensures accessibility while delivering a satisfying texture thanks to the perfect balance of all-purpose flour and oat flour. Ready in just 30 minutes, these pancakes are ideal for busy mornings, serving warm with a drizzle of maple syrup or fresh fruit for a truly indulgent start to the day. Perfect for kids and adults alike, this nut-free recipe is sure to become a family favorite while meeting dietary needs with ease.
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Recipe Information
Ingredients
- 1.5 cups rolled oats
- 0.5 cup all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 teaspoon cinnamon
- 2 large ripe bananas
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil
- 2 tablespoons maple syrup
- 1 tablespoon butter or oil for cooking
Instructions
In a blender or food processor, pulse the rolled oats until they become a fine oat flour. Pour the oat flour into a large mixing bowl.
Add the all-purpose flour, baking powder, baking soda, salt, and cinnamon to the bowl with the oat flour. Stir well to combine.
In another bowl, mash the ripe bananas until smooth. Add the milk, eggs, vanilla extract, vegetable oil, and maple syrup. Whisk until well combined.
Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix; some lumps are okay.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or a small amount of oil.
Pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook for about 2-3 minutes, or until small bubbles start to form on the surface.
Flip the pancakes and cook for an additional 2-3 minutes, or until golden brown and cooked through.
Transfer the cooked pancakes to a plate and cover to keep warm while you repeat the process with the remaining batter.
Serve the pancakes warm with additional maple syrup or your favorite pancake toppings.
Nutrition Facts
Calories |
1658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.1 g | 80% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 2365 mg | 103% | |
| Total Carbohydrate | 234.5 g | 85% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 72.7 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 478 mg | 37% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2100 mg | 45% | |
*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.
