Soy-Free Banana Oat Pancakes
Start your day with a wholesome stack of Soy-Free Banana Oat Pancakes—fluffy, naturally sweet, and packed with nourishing ingredients! This quick and easy recipe transforms rolled oats into a gluten-friendly, fiber-rich flour blended with ripe bananas, eggs, and a hint of cinnamon for a warm, comforting flavor. Perfect for those avoiding soy or processed flours, these pancakes come together in just 10 minutes of prep time and are naturally customizable with dairy or plant-based milk. Serve these golden beauties with fresh fruit, a drizzle of maple syrup, or your favorite healthy toppings for a satisfying breakfast that everyone will love. Ideal for busy mornings or leisurely weekend brunches, this recipe delivers flavor, nutrition, and ease—all in one bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Rolled oats
- 2 medium Ripe bananas
- 2 large Eggs
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 1 teaspoon Vanilla extract
- 0.75 cup Milk (dairy or nut-free alternative)
- 1 tablespoon Cooking oil or butter
Instructions
Begin by blending the rolled oats in a blender or food processor until they reach a flour-like consistency.
In a large mixing bowl, mash the ripe bananas until smooth.
Add the eggs, baking powder, ground cinnamon, salt, and vanilla extract to the mashed bananas. Mix well to combine.
Stir in the oat flour and milk until the batter is well incorporated and slightly thick. Let it sit for a few minutes to thicken slightly.
Heat a non-stick skillet over medium heat and add the cooking oil or butter.
Once the skillet is hot, pour about 1/4 cup of pancake batter onto the skillet. Spread it slightly with the back of a spoon if necessary.
Cook the pancakes for 2-3 minutes on one side, or until bubbles appear on the surface and the edges look set.
Carefully flip the pancakes and cook for another 2-3 minutes on the other side, until golden brown and cooked through.
Repeat the process with the remaining batter, adding more oil to the pan as needed.
Serve the pancakes warm with your favorite toppings such as fresh fruit, maple syrup, or honey.
Nutrition Facts
Calories |
1023 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1748 mg | 76% | |
| Total Carbohydrate | 148.1 g | 54% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 34.2 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 385 mg | 30% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1748 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.
