Banana Oatmeal Pancakes

5 from 1 vote

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.

Prep Time5

Cook Time5

Total Time10

Course: breakast

Cuisine: American

Servings:

Calories: 145kcal

Author: Julie Maestre

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.

Nutrition