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Banana Oatmeal Pancakes

Fluffy Banana Oatmeal Pancakes for a Cozy Breakfast Treat

These Healthy Gluten-Free Banana Oatmeal Pancakes are quick to make, nutritious, and delicious, making them a perfect breakfast choice.
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Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 1 minute
Total Time 21 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 cup old-fashioned oats May replace with quick oats if needed
  • 1 cup oat flour Substitute with whole wheat flour for non-gluten-free option
  • 1 teaspoon ground cinnamon Consider nutmeg for a different spice
  • 2 teaspoons baking powder Ensure it's fresh for best results
  • 1/2 teaspoon baking soda Necessary for fluffy pancakes
Wet Ingredients
  • 2 ripe bananas Choose a very ripe banana for maximum sweetness
  • 1 cup milk Use any variety (dairy or non-dairy) as preferred
  • 2 tablespoons honey (melted) Can substitute with maple syrup or agave nectar
  • 2 eggs Can replace with a flax egg for vegan option
  • 1 teaspoon vanilla extract Optional but recommended
  • 2 tablespoons melted butter May be swapped with coconut oil or left out for dairy-free
Cooking Ingredients
  • 1 Greasing Agent (melted butter/coconut oil/non-stick spray) Used to grease the griddle for cooking

Equipment

  • Mixing bowl
  • Whisk
  • Griddle

Method
 

Instructions
  1. In a large mixing bowl, combine the dry ingredients and whisk together until well blended.
  2. In a separate bowl, mash the ripe bananas and add the wet ingredients, whisk until fully combined.
  3. Pour the banana mixture into the dry ingredients and stir gently until just combined, allowing the mixture to rest for a minute.
  4. Preheat a griddle or non-stick skillet over medium heat, greasing the surface lightly.
  5. Pour 1/4 cup of batter onto the griddle for each pancake and cook until bubbles form, then flip and cook until golden brown.
  6. Transfer cooked pancakes to a rack or platter, covering loosely to keep warm while finishing remaining batter.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 28gProtein: 4gFat: 3gSaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 33mgSodium: 150mgPotassium: 250mgFiber: 3gSugar: 3gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

These pancakes can be frozen and reheated for a quick breakfast option. Choose very ripe bananas for maximum sweetness.

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