Description

These Banana Oatmeal Pancakes offer a wholesome twist on traditional pancakes, blending ripe bananas and rolled oats into a smooth batter. Naturally sweetened with real maple syrup and optionally enhanced with vanilla, they make a nutritious and delicious breakfast. Perfect for a gluten-free diet when using gluten-free oats, these pancakes are fluffy, flavorful, and can be topped with fresh berries, banana slices, chocolate chips, or sliced almonds for added texture and taste.

Ingredients

Scale

Wet Ingredients

1/2 cup Almond Milk (unsweetened)
2 Eggs
1 Egg White
1 Banana
2 Tablespoons 100% Real Maple Syrup
1 teaspoon Vanilla (optional)

Dry Ingredients

1 1/2 cups Rolled Oats (use Gluten-Free if preferred)
2 teaspoons Baking Powder
1/4 – 1/2 teaspoon Salt

Toppings (optional)

Fresh Berries
Real Maple Syrup
Chocolate Chips
Fresh Banana Slices
Sliced Almonds

Cook Mode Prevent your screen from going dark

Instructions

Combine ingredients: In a blender, add the almond milk, eggs, egg white, ripe banana, maple syrup, optional vanilla, rolled oats, baking powder, and salt. This mixture forms the pancake batter.
Blend until smooth: Blend all the ingredients until the batter is smooth and well combined, ensuring there are no large oat chunks remaining.
Preheat the skillet: Heat a skillet over medium heat. Once hot, spray with non-stick cooking spray or add a small amount of coconut oil or butter to prevent sticking.
Cook pancakes: Pour the batter into the skillet in round circles of your preferred size. Cook the pancakes for 2-3 minutes on one side, until bubbles form on the surface and the edges look set.
Flip and finish cooking: Carefully turn the pancakes over and cook for an additional 1-2 minutes until golden brown and cooked through.
Serve with toppings: Drizzle with real maple syrup and add your choice of fresh berries, banana slices, chocolate chips, or sliced almonds for extra flavor and texture.

Notes

Using gluten-free rolled oats makes this recipe suitable for gluten-sensitive individuals.
For a vegan version, substitute eggs with flaxseed or chia seed eggs, and use a plant-based butter or oil for cooking.
Adjust salt quantity according to taste, starting with 1/4 teaspoon and increasing if needed.
The batter can be prepared in advance and refrigerated for up to 24 hours, but may need a slight stir before cooking.
Ensure the skillet is properly heated to achieve golden brown pancakes without sticking.