Description

These Healthy Banana Oatmeal Pancakes are a nutritious, easy-to-make breakfast option that combines ripe bananas, rolled oats, and wholesome ingredients blended together and cooked on the stovetop. Naturally sweetened and gluten free if using gluten free oats, these pancakes are fluffy, flavorful, and perfect for a quick weekday meal or weekend treat.

Ingredients

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Wet Ingredients

2 medium ripe bananas (best when they have lots of brown spots)
2 eggs
½ cup (120g) unsweetened almond milk
1 teaspoon vanilla extract

Dry Ingredients

1 ½ cups (143g) old fashioned rolled oats, gluten free if desired
2 teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt

For Cooking

Olive oil, for cooking

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Instructions

Blend Ingredients: Add all of the ingredients to a blender and blend on high until completely smooth, about 30 seconds to 1 minute. Let the batter sit in your blender while you heat your pan up to allow oats to absorb some liquid and thicken batter slightly.
Heat Pan: Lightly coat a griddle or non-stick skillet with olive oil (or coconut oil or vegan butter if preferred) and place over medium heat. Allow the pan to become hot but not smoking.
Cook Pancakes: For each pancake, pour about 1/3 cup of batter onto the heated griddle. Cook for 2-4 minutes or until pancakes puff slightly and bubbles form along the edges, signaling they are ready to flip.
Flip and Finish Cooking: Carefully flip the pancakes and cook for an additional 2-3 minutes until the undersides are golden brown. Adjust heat to medium-low if pancakes brown too fast or pan begins to smoke.
Repeat and Serve: Wipe skillet clean if needed, add more oil, and continue cooking remaining batter. This recipe yields approximately 9 pancakes, serving 3 people with 3 pancakes each.

Notes

To freeze pancakes: Place cooked pancakes on a baking sheet ensuring they don’t touch and freeze for 30 minutes. Transfer frozen pancakes to freezer-safe containers and store for up to 3 months.
Reheat frozen pancakes by placing them on a plate and microwaving for 30-60 seconds or until warmed through.
Use ripe bananas with plenty of brown spots to maximize sweetness and flavor without adding sugar.
For gluten-free pancakes, ensure oats are certified gluten free.
Adjust the pan temperature as needed to avoid burning and to achieve even cooking.

Nutrition

Serving Size: 3 pancakes
Calories: 220
Sugar: 6g
Sodium: 230mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 5g
Protein: 7g
Cholesterol: 95mg