Nut-Free Oatmeal Banana Pancakes
Start your morning off right with these wholesome and delicious Nut-Free Oatmeal Banana Pancakes—a perfect recipe for anyone with nut allergies or looking for a healthier twist on breakfast classics! Made with blended rolled oats, ripe bananas, and a touch of cinnamon, these pancakes are hearty, naturally sweet, and packed with fiber. With no refined flours or added sugars, they’re a nutritious option that’s easy to prepare in just 10 minutes of prep time. The simple blender batter ensures a quick cleanup while delivering perfectly smooth pancakes every time. Enjoy them warm and golden brown, topped with fresh fruit, a drizzle of syrup, or a dollop of yogurt for a satisfying, family-friendly breakfast that everyone will love. Keywords: nut-free pancakes, oatmeal banana pancakes, healthy breakfast, gluten-free pancakes, kid-friendly pancakes.
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Recipe Information
Ingredients
- 1 cup rolled oats
- 2 large ripe bananas
- 0.75 cup milk (or dairy-free alternative)
- 2 large eggs
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 1 tablespoon vegetable oil (or oil spray)
Instructions
In a blender, add the rolled oats and blend on high speed until it forms a fine flour-like consistency.
Peel and mash the bananas in a medium bowl until smooth. You can also blend them in the blender for ease.
Add the mashed bananas, milk, eggs, baking powder, vanilla extract, ground cinnamon, and salt to the oat flour in the blender.
Blend until the mixture is smooth and well combined, pausing occasionally to scrape down the sides of the blender.
Let the pancake batter rest for 5 minutes to thicken slightly.
Heat a non-stick skillet or griddle over medium heat and lightly brush with vegetable oil or use a spray to coat the surface evenly.
Pour about 1/4 cup of the batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for an additional 2-3 minutes until golden brown and cooked through.
Adjust the heat as necessary to ensure the pancakes cook evenly and do not burn.
Serve the pancakes warm with your choice of toppings such as fresh fruit, syrup, or yogurt.
Nutrition Facts
Calories |
932 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 1259 mg | 55% | |
| Total Carbohydrate | 129.4 g | 47% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 43.1 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 356 mg | 27% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1747 mg | 37% | |
*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.
