These Banana Oat Pancakes are a wholesome and delicious breakfast option, packed with fiber, natural sweetness, and a satisfying texture. Made with ripe bananas, rolled oats, and eggs, they are naturally gluten-free and require no refined flour or sugar. The result is a stack of fluffy, golden pancakes that are both nutritious and indulgent. Whether topped with fresh fruit, a drizzle of maple syrup, or a dollop of yogurt, these pancakes make for a perfect morning treat.
Ingredients:
- 2 medium ripe bananas
- 2 large eggs
- ½ cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 ½ cups old-fashioned rolled oats
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- Coconut oil or butter, for cooking
Instructions:
- Blend the Batter:
- In a blender, combine the bananas, eggs, almond milk, vanilla extract, oats, baking powder, cinnamon, and salt.
- Blend on high for 30-60 seconds until the mixture is smooth and slightly thick.
- Let the batter sit for 5 minutes to allow the oats to absorb moisture and thicken.
- Heat the Pan:
- Lightly grease a non-stick skillet or griddle with coconut oil or butter.
- Place over medium heat and allow it to warm up.
- Cook the Pancakes:
- Pour ¼ cup of batter onto the skillet for each pancake.
- Cook for 2-4 minutes until bubbles form on the surface and the edges look set.
- Flip carefully and cook for another 1-2 minutes until golden brown.
- If pancakes brown too quickly, reduce the heat slightly.
- Serve and Enjoy:
- Stack the pancakes on a plate and top with fresh fruit, maple syrup, or a sprinkle of chopped nuts.
- For extra indulgence, add a drizzle of peanut butter or Greek yogurt.
These Banana Oat Pancakes are a fantastic way to start the day with a nutritious and satisfying meal. They are naturally sweet, packed with fiber, and easy to customize with different toppings. Would you like some variations or additional serving ideas?
You can explore a similar recipe here!