Healthy Banana Oatmeal Pancakes

Start your mornings with a burst of flavor and nutrition! These Healthy Banana Oatmeal Pancakes are packed with ripe bananas, hearty oats, and a touch of cinnamon for a naturally sweet and wholesome breakfast. Quick, easy, and gluten-free, they’re perfect for busy weekdays or lazy weekend brunches.

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Healthy Banana Oatmeal Pancakes

Wholesome and delicious, these Healthy Banana Oatmeal Pancakes are naturally sweetened, gluten-free, and made with simple ingredients like ripe bananas and rolled oats. Perfect for a quick and nutritious breakfast for the whole family.

Prep Time5 minutes mins

Active Time15 minutes mins

Resting Time5 minutes mins

Total Time25 minutes mins

Cuisine: American

Collection: Healthy Breakfast

Yield: 3 servings

Calories: 200kcal

Author: DinnerTeller

Ingredients

Main Ingredients:

• ▢ 2 medium ripe bananas
• ▢ 2 eggs
• ▢ ½ cup unsweetened almond milk
• ▢ 1 teaspoon vanilla extract

Dry Ingredients:

• ▢ 1 ½ cups old fashioned rolled oats gluten free if desired
• ▢ 2 teaspoons baking powder
• ▢ ½ teaspoon ground cinnamon
• ▢ ¼ teaspoon salt

For Cooking:

• ▢ Olive oil or coconut oil for cooking

Instructions

Blend the Batter

• Add all ingredients to a blender and blend on high for 30 seconds to 1 minute, until completely smooth. Let the batter rest in the blender while you prepare the pan.

Prepare the Pan

• Lightly coat a griddle or non-stick pan with coconut oil, vegan butter, or olive oil. Place the pan over medium heat and allow it to heat up properly.

Cook the First Side

• Once the pan is hot, pour 1/3 cup of batter onto the griddle for each pancake. Cook for 2-4 minutes, until the pancakes puff up slightly and bubbles form around the edges.

Flip and Finish Cooking

• Flip the pancakes and cook until the underside turns golden brown. If the pancakes brown too quickly, reduce the heat to medium-low. If your griddle begins to smoke, it means the pan is too hot, and you should lower the heat.

Repeat and Serve

• Wipe the skillet clean between batches, add more oil as needed, and repeat with the remaining batter.

Notes

• To freeze these pancakes: Arrange them on a baking sheet in a single layer, ensuring they do not touch. Place the baking sheet in the freezer for 30 minutes. Once frozen, transfer the pancakes to freezer-safe containers or bags. They can be stored in the freezer for up to 3 months. To freeze these pancakes: Arrange them on a baking sheet in a single layer, ensuring they do not touch. Place the baking sheet in the freezer for 30 minutes. Once frozen, transfer the pancakes to freezer-safe containers or bags. They can be stored in the freezer for up to 3 months.

• To reheat: Place the desired number of pancakes on a microwave-safe plate. Heat in the microwave for 30 seconds, then check if they are warm. If needed, heat in additional 10-second intervals until thoroughly warm. Alternatively, reheat in a toaster or on a non-stick skillet over low heat. 

Made with a pinch of love – DinnerTeller.com

Nutrition

Calories: 200kcal | Carbohydrates: 30g | Protein: 6g | Fat: 6g | Fiber: 4g | Sugar: 8g

Got questions about making the perfect pancakes? We’ve got you covered! Head over to our Pancakes FAQ for helpful tips and answers.