Soy-Free Oatmeal Banana Pancakes
Start your morning with these wholesome, Soy-Free Oatmeal Banana Pancakes that are as delicious as they are nutritious. Perfect for those avoiding soy, this recipe blends rolled oats into a fine, gluten-free flour and incorporates the natural sweetness of ripe bananas for a dairy-free pancake option that’s both hearty and healthy. Flavored with a touch of cinnamon and vanilla, these pancakes cook up light, fluffy, and golden with minimal effort. Ready in just 30 minutes, they’re an ideal choice for a quick, satisfying breakfast or brunch. Pair them with a drizzle of maple syrup, fresh fruit, or a sprinkle of nuts for a complete meal that will delight your taste buds and fuel your day.
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Recipe Information
Ingredients
- 1.5 cups Rolled oats
- 2 teaspoons Baking powder
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 2 large Ripe bananas
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 cups Milk of choice (such as almond or coconut milk)
- 2 tablespoons Coconut oil (for cooking)
- as needed Maple syrup (optional, for serving)
Instructions
In a blender, combine the rolled oats and pulse until a fine flour forms. This should take about 30-45 seconds.
Transfer the oat flour to a mixing bowl and add the baking powder, ground cinnamon, and salt. Whisk together to combine.
In a separate large bowl, mash the ripe bananas until smooth. Add the eggs, vanilla extract, and milk of choice. Mix thoroughly.
Gradually incorporate the dry ingredients into the wet mixture. Stir until just combined. The batter will be slightly thick and may have some small lumps due to the bananas — this is normal.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with coconut oil.
Using a 1/4 cup measuring cup, pour the batter onto the hot skillet, leaving space between pancakes to allow for spreading.
Cook for about 2-3 minutes on the first side or until the edges start to look set and bubbles form on the surface.
Carefully flip the pancakes and cook for an additional 2-3 minutes on the other side, until golden brown and cooked through.
Repeat the process with the remaining batter, adding more coconut oil to the skillet as needed.
Serve the pancakes warm, topped with maple syrup and any other desired toppings, such as fresh fruit or nuts.
Nutrition Facts
Calories |
1185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.1 g | 60% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1722 mg | 75% | |
| Total Carbohydrate | 163.2 g | 59% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 46.2 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 387 mg | 30% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1706 mg | 36% | |
*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.
