Description
These Banana Oat Pancakes are a healthy and delicious breakfast option that are gluten-free and dairy-free. Made with simple ingredients like ripe bananas, oats, and eggs, these pancakes are easy to whip up in a blender. Serve them warm with your favorite toppings for a satisfying morning meal.
Ingredients
Scale
Banana Oat Pancakes:
- 2 ripe bananas, mashed
- 2 large eggs
- 1 cup old-fashioned oats
- ¼ cup milk (dairy or non-dairy)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- butter or oil for cooking
- optional toppings: sliced bananas, maple syrup, chopped nuts
Instructions
- Blend the Batter: In a blender, combine the mashed bananas, eggs, oats, milk, vanilla extract, baking powder, cinnamon, and salt. Blend until smooth and thick.
- Rest the Batter: Let the batter rest for 5 minutes to thicken slightly.
- Cook the Pancakes: Heat a skillet over medium heat, grease with butter or oil. Pour ¼ cup batter per pancake, cook until bubbles form, flip and cook until golden brown. Repeat with remaining batter.
- Serve: Serve warm with toppings of your choice.
Notes
- These pancakes are naturally sweet from the bananas, so syrup is optional.
- You can add mini chocolate chips or blueberries for variety.
- Leftovers freeze well for a quick breakfast.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 90
- Sugar: 4 g
- Sodium: 115 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg
