Description
Healthy Banana Oatmeal Pancakes are a delicious and nutritious gluten-free breakfast option made with ripe bananas, rolled oats, and fragrant cinnamon. These blender pancakes come together quickly and cook on the stovetop to yield fluffy, naturally sweetened pancakes perfect for a wholesome start to your day.
Ingredients
Scale
Pancakes
- 2 ripe bananas
- 2 large eggs
- 1/2 cup rolled oats
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Optional Toppings
- Fresh fruit (such as berries or sliced bananas)
- Nut butter
- Maple syrup
- Yogurt
Instructions
- Prepare the Batter: In a blender, combine bananas, eggs, rolled oats, baking powder, cinnamon, salt, and vanilla extract. Blend until the mixture is smooth and well combined. Allow the batter to rest for 5 minutes to thicken slightly, improving texture.
- Heat the Skillet: Preheat a nonstick skillet or griddle over medium heat. Lightly grease the surface if necessary to prevent sticking.
- Cook the Pancakes: Pour 2 to 3 tablespoons of batter per pancake onto the skillet. Cook for 2–3 minutes or until bubbles begin to form on the surface, indicating readiness to flip.
- Flip and Finish Cooking: Carefully flip the pancakes and cook for an additional 1–2 minutes until they turn golden brown and are cooked through.
- Repeat: Continue with the remaining batter, adjusting heat as necessary to avoid burning.
- Serve: Serve the pancakes warm with your choice of healthy toppings such as fresh fruit, nut butter, maple syrup, or yogurt.
Notes
- For extra texture and flavor, stir in a handful of blueberries, chopped nuts, or dark chocolate chips into the batter after blending.
- These pancakes freeze well; reheat them conveniently in a toaster or microwave for a quick meal.
- Use certified gluten-free rolled oats to keep the recipe gluten-free.
- Adjust sweetness by adding a drizzle of maple syrup or additional vanilla extract if desired.
