Banana Oatmeal Pancakes
Banana Oatmeal Pancakes are a healthy, gluten-free breakfast option that are naturally sweetened with ripe bananas and packed with fiber from oats. This quick and easy recipe requires just a blender and a few simple ingredients like bananas, oats, eggs, and milk. Perfect for busy mornings, these pancakes are fluffy, delicious, and customizable with your favorite toppings. They’re also meal prep-friendly, freeze well, and can be adapted for various dietary preferences, including vegan and gluten-free. Enjoy them as a wholesome start to your day or get creative with variations and toppings for a unique twist!
Equipment
- 1 Blender (for mixing and blending the batter)
- 1 Non-stick skillet or griddle (for cooking the pancakes)
- 1 Spatula: For flipping the pancakes.
- 1 Mixing bowl (if mashing bananas manually or pre-mixing ingredients)
- 1 Fork or potato masher (for mashing bananas if not using a blender)
- Measuring Cups and Spoons: For accurate ingredient measurements.
- 1 Ladle or 1/4 cup measuring cup (for portioning the batter)
- 1 Wire rack (optional, for cooling pancakes if making a large batch)
- 1 Butter knife or brush (for spreading butter or oil on the skillet)
Ingredients
- 1 cup Rolled oats (certified gluten-free if needed)
- 2 Ripe bananas, mashed
- 2 Large eggs
- ½ cup Milk (dairy or plant-based, such as almond or oat milk)
- 1 tsp Baking powder
- ½ tsp Cinnamon
- 1 tsp Vanilla extract
- Pinch of salt
- 1-2 tbsp Coconut oil or butter (for cooking)
- Optional Toppings: Fresh fruit, maple syrup, nut butter, yogurt, or crushed nuts.
Instructions
Blend the Batter:
- In a blender or food processor, combine the rolled oats, mashed bananas, eggs, milk, baking powder, cinnamon, vanilla extract, and salt. Blend until smooth and well-combined. Let the batter rest for 5 minutes to thicken slightly.
Preheat the Pan:
- Heat a non-stick skillet or griddle over medium heat. Add a small amount of coconut oil or butter to coat the surface lightly.
Cook the Pancakes:
- Pour about 1/4 cup of batter onto the hot skillet for each pancake. Use the back of a spoon to spread the batter slightly if needed. Cook for 2–3 minutes or until bubbles form on the surface and the edges start to set.
Flip and Finish:
- Gently flip the pancake using a spatula and cook for another 2 minutes, or until golden brown. Repeat with the remaining batter.
Serve and Enjoy:
- Stack your pancakes high and add your favorite toppings! Drizzle with maple syrup, top with fresh berries, or spread on some creamy peanut butter for a protein boost.
Notes
Make Ahead, Reheat, and Storage
Make Ahead: These Banana Oatmeal Pancakes are perfect for meal prep! Cook a batch ahead of time and let them cool completely before storing. Refrigeration: Store pancakes in an airtight container in the fridge for up to 3 days. Freezing: Lay pancakes in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag. They’ll keep for up to 2 months. Reheating:- Microwave: Heat for 20–30 seconds per pancake.
- Toaster: Pop frozen pancakes directly into the toaster for a crispy exterior.
- Oven: Warm at 350°F (175°C) for 5–7 minutes.
