Banana Oat Pancakes

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🍌 Banana Oat Pancakes

Description

These Banana Oat Pancakes are a wholesome, naturally sweet, and satisfying breakfast option that’s both gluten-free and dairy-free. Made with ripe bananas, rolled oats, and eggs, they come together in minutes using a blender — no refined sugar or flour needed! Soft on the inside, slightly crisp on the edges, and full of banana flavor, they’re perfect for busy mornings or post-workout meals.

Ingredients

  • 2 large ripe bananas

  • 2 large eggs

  • 1 cup rolled oats (gluten-free if needed)

  • 1/4 cup milk (dairy or non-dairy)

  • 1 tsp baking powder

  • 1 tsp vanilla extract

  • 1/2 tsp cinnamon (optional)

  • Pinch of salt

  • Butter or oil for cooking

Optional Add-ins:

  • 1 tbsp honey or maple syrup for sweetness

  • 1/4 cup mini chocolate chips, blueberries, or chopped nuts

Instructions

  1. Blend the Batter:
    In a blender, combine bananas, eggs, oats, milk, baking powder, vanilla, cinnamon, and salt. Blend until smooth. Let the batter rest for 5 minutes to thicken slightly.

  2. Preheat the Pan:
    Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.

  3. Cook the Pancakes:
    Pour about 1/4 cup of batter for each pancake. Cook for 2–3 minutes until bubbles form on the surface and the edges look set. Flip and cook another 1–2 minutes until golden brown.

  4. Serve Warm:
    Stack the pancakes and serve with sliced bananas, honey, peanut butter, or Greek yogurt.

Notes

  • Overripe bananas work best — they add natural sweetness and moisture.

  • You can make the batter ahead and refrigerate for up to 24 hours.

  • Make them mini for kids or snacks — they freeze well too!

Tips

  • If the batter seems too thick, add a tablespoon of milk at a time until pourable.

  • For extra protein, add a scoop of protein powder or Greek yogurt to the mix.

  • Always cook on medium heat — high heat may burn the outside before the inside is cooked.

Servings

  • Makes 6–8 pancakes (serves 2–3 people)

Nutritional Information (per serving, approx.)

  • Calories: 240

  • Protein: 8g

  • Carbohydrates: 38g

  • Dietary Fiber: 5g

  • Sugars: 12g

  • Fat: 7g

  • Saturated Fat: 1.5g

  • Sodium: 180mg

Benefits

  • Heart-Healthy: Oats support healthy cholesterol levels.

  • Energy Boosting: Bananas and oats provide complex carbs and natural sugars.

  • Digestive Support: High fiber content helps digestion and satiety.

  • Kid-Friendly & Gluten-Free: A great alternative to traditional pancakes.

Q&A

Q: Can I make these without a blender?
A: Yes! Mash the bananas and use quick oats for easier mixing. The texture will be slightly chunkier but still delicious.

Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat in a toaster or microwave.

Q: Can I make them vegan?
A: Substitute eggs with flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) and use plant-based milk.

Q: Are these good for meal prep?
A: Absolutely! Make a big batch, freeze in layers, and toast for a quick breakfast on busy mornings.

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