These banana oatmeal pancakes are gluten-free, soft, buttery, and the ultimate breakfast treat. You can even enjoy these for lunch or dinner! All you need is a blender and a few ingredients to make these delicious fluffy pancakes.
Of all my pancake recipes, this one has become a weekly staple! I just love the potent banana and oatmeal flavor. And, of course, I especially love that they’re super easy to make! More pancake recipes you must make are these sweet potato pancakes and buttermilk pancakes.
INGREDIENT NOTES
- Bananas – I highly recommend using two ripe bananas. Ripe bananas are a lot sweeter than unripe bananas.
- Oats – You’ll need old-fashioned rolled oats.
- Milk – Whole milk or unsweetened almond milk will work.
- Baking Powder – A must, otherwise, your pancakes won’t rise.
- Maple Syrup – If you want your pancakes completely sugar-free, use sugar-free syrup. Just make sure to serve these pancakes with lots of syrup!
TOP TIPS
- Once you’re done blending the pancake batter, allow it to rest for at least 10 minutes. This will allow the batter to thicken a bit.
- Keep the spatula low to the griddle when flipping the pancakes, so you don’t make a mess.
- Don’t flatten the pancakes after flipping them.
- Your skillet should be hot but not smoking hot otherwise, the pancakes will cook too quickly on the outside and remain raw on the inside.
- Feel free to add 1/4 teaspoon of ground cinnamon to the pancake batter.
DO I NEED A BLENDER?
Yes, in order to fully blend the oats, you will need a blender. Any type of electric blender will work.
HOW LONG DO I COOK THE PANCAKES FOR?
I like to wait until bubbles form over the pancakes and begin to pop, which normally takes around 3-4 minutes. I typically cook pancakes for 3 minutes on one side and 1-2 minutes after I flip them.
TOPPINGS!
Top these pancakes with any of the following toppings:
- Nuts
- Berries
- Banana Slices
- Whipped Cream
- Powdered Sugar
- Jam
- Caramel Sauce
- Peanut Butter
LEFTOVERS…
You can refrigerate these for up to 4 days or freeze them for up to 3 months.
To Refrigerate: allow the pancakes to cool completely, then place them in a zipper-lock bag or air-tight container and refrigerate for up to 4 days.
To Freeze: allow the pancakes to cool completely, then place a sheet of parchment paper between each pancake and stack them together. Place the pancakes tightly in a freezer bag and then place them in the freezer. To reheat, pop them in the toaster or bake them at 375 degrees F. for 7-10 minutes.
MORE BREAKFAST RECIPES YOU MIGHT ENJOY
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Banana Oatmeal Pancakes
Equipment
- Blender
- spatula
- nonstick skillet
Ingredients
- 2 ripe bananas
- ½ cup whole milk or unsweetened almond milk
- 2 eggs room temperature
- 1 ½ cups rolled oats
- 2 tablespoons unsalted butter melted
- 2 teaspoons baking powder
- ¼ teaspoon Kosher salt
- butter or nonstick spray, for frying pancakes
Instructions
- Place all of the ingredients into a blender and blend until smooth. Allow it to rest for at least 10 minutes, so the pancake batter thickens.
- Preheat your nonstick skillet over high heat. Once it's hot, reduce the heat to medium-low. Wait for 1-2 minutes and then add the butter or spray it with nonstick spray.
- Pour about ¼ cup of pancake batter into the center of the skillet and cook for 3-4 minutes. Flip the pancake over and cook for 1-2 minutes.
- Serve warm with lots of syrup and enjoy!
Notes
- Once you’re done blending the pancake batter, allow it to rest for at least 10 minutes. This will allow the batter to thicken a bit.
- Keep the spatula low to the griddle when flipping the pancakes, so you don’t make a mess.
- Don’t flatten the pancakes after flipping them.
- Your skillet should be hot but not smoking hot otherwise, the pancakes will cook too quickly on the outside and remain raw on the inside.
- Feel free to add 1/4 teaspoon of ground cinnamon to the pancake batter.
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