Oatmeal Banana Pancakes
Start your morning off right with these fluffy, wholesome Oatmeal Banana Pancakes—a perfect blend of nutritious rolled oats and naturally sweet ripe bananas. This gluten-free and dairy-friendly recipe combines pantry staples like cinnamon, vanilla, and baking powder to create a subtly spiced, lightly sweet stack that’s as healthy as it is delicious. Prepared in just 25 minutes, these blender-friendly pancakes are easy to whip up and ideal for busy mornings. Cooked to golden perfection with coconut oil or butter, they pair beautifully with classic toppings like fresh berries, sliced bananas, and a drizzle of maple syrup. Perfect for those seeking hearty, guilt-free breakfasts, these pancakes strike the perfect balance between taste and convenience.
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Recipe Information
Ingredients
- 1.5 cups Rolled oats
- 2 large Ripe bananas
- 2 Eggs
- 0.5 cups Milk
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1 teaspoon Vanilla extract
- 1 tablespoon Coconut oil or butter
Instructions
In a blender, add the rolled oats and blend until they form a fine oat flour. Alternatively, use a food processor.
Peel the ripe bananas and place them into a mixing bowl. Use a fork to mash them until smooth.
Add the eggs to the mashed bananas and whisk together until combined.
Pour in the milk, vanilla extract, and add the ground cinnamon. Stir until the mixture is smooth.
Add the blended oat flour, baking powder, and salt to the wet ingredients. Stir until just combined, being careful not to overmix.
Heat a non-stick skillet or griddle over medium heat. Once hot, add a little coconut oil or butter and let it melt, spreading it evenly across the surface.
Pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook for 2-3 minutes or until bubbles form on the surface of the pancake and the edges look set.
Carefully flip the pancakes with a spatula and cook for an additional 2 minutes on the other side, until golden brown and cooked through.
Repeat the process with the remaining batter, adding more oil or butter to the skillet as needed.
Serve the pancakes warm with your favorite toppings, such as fresh berries, sliced bananas, maple syrup, or a dollop of yogurt.
Nutrition Facts
Calories |
1066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 383 mg | 128% | |
| Sodium | 1234 mg | 54% | |
| Total Carbohydrate | 154.1 g | 56% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 40.1 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 315 mg | 24% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1842 mg | 39% | |
*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.
