Description
These Healthy Banana Oatmeal Pancakes are a delicious and nutritious breakfast option, combining ripe bananas, oats, and warming spices for a wholesome start to your day. Perfectly fluffy and naturally sweetened, they can be easily made gluten-free by using gluten-free oats, and offer a great balance of protein and fiber.
Ingredients
Scale
Main Ingredients
- 2 ripe bananas, mashed
- 1 cup rolled oats (use gluten-free oats if needed)
- 2 large eggs
- 1/2 cup milk (dairy or plant-based)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Optional Ingredients
- 1/4 cup almond flour (optional, for extra texture)
- 1 tablespoon honey or maple syrup (optional, for extra sweetness)
- Coconut oil or butter for cooking
Instructions
- Prepare the Oat Flour: If you don’t have oat flour, place the rolled oats in a blender or food processor and pulse until they form a fine flour. This is an easy way to make oat flour at home!
- Mix Wet Ingredients: In a large bowl, mash the ripe bananas with a fork until smooth. Add the eggs, milk, vanilla extract, and honey or maple syrup (if using) and mix until everything is well combined.
- Add Dry Ingredients: To the wet ingredients, add the oat flour (or rolled oats), baking powder, cinnamon, and salt. Stir until the batter is smooth and thick. If you want a thicker pancake, you can add a bit more oat flour.
- Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease it with coconut oil or butter. Once hot, pour about 1/4 cup of the pancake batter onto the skillet. Cook for about 2-3 minutes on one side, or until bubbles start to form on the surface. Flip the pancake and cook for another 1-2 minutes on the other side, until golden brown and cooked through.
- Serve: Serve the pancakes warm with your favorite toppings like fresh fruit, nuts, or a drizzle of maple syrup or honey.
Notes
- Use gluten-free rolled oats to make the recipe gluten-free.
- For a vegan version, substitute eggs with flax eggs and use plant-based milk.
- You can store leftover pancakes in the fridge for up to 3 days or freeze them for up to 1 month.
- Adjust the sweetness by varying the amount of honey or maple syrup.
- Almond flour adds extra moisture and texture but can be omitted for a simpler pancake.
