Description
These Banana Oat Pancakes are a wholesome and delicious breakfast option combining ripe bananas and rolled oats for a naturally sweet and hearty start to your day. Perfectly fluffy and easy to make, they are customizable with dairy-free milk and gluten-free oats to suit different dietary needs.
Ingredients
Scale
Pancake Batter
- 2 ripe bananas, mashed
- 1 cup rolled oats (gluten-free if needed)
- 2 large eggs
- 1/2 cup milk (or almond milk for a dairy-free option)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon cinnamon (optional)
- Pinch of salt
For Cooking
- Coconut oil or butter for cooking
Instructions
- Prepare the Batter: In a blender or food processor, combine the mashed bananas, rolled oats, eggs, milk, vanilla extract, baking powder, cinnamon (if using), and a pinch of salt. Blend until the mixture forms a smooth batter with no large oat pieces remaining.
- Heat the Pan: Place a non-stick skillet or frying pan over medium heat and add a small amount of coconut oil or butter to coat the surface. Allow it to melt and heat evenly.
- Cook the Pancakes: Pour approximately 1/4 cup of batter onto the hot skillet for each pancake. Cook for about 2-3 minutes until bubbles form on the surface and the edges look set, then carefully flip and cook for an additional 2 minutes on the other side until golden brown and cooked through.
- Serve Warm: Remove the pancakes from the skillet and serve immediately with your favorite toppings such as fresh fruit, maple syrup, or yogurt.
Notes
- Use gluten-free oats to make this recipe gluten-free.
- Substitute almond milk or any plant-based milk for a dairy-free version.
- The batter can also be made ahead and refrigerated for up to 24 hours.
- Add a scoop of protein powder for extra protein boost if desired.
- For a thicker pancake texture, reduce the milk slightly.
