Description
These Banana Oat Pancakes are a delicious and healthy breakfast option made with ripe bananas, rolled oats, eggs, and a touch of cinnamon. Naturally gluten-free and easy to customize with dairy or non-dairy milk, they are quick to prepare and offer a wholesome start to your day.
Ingredients
Scale
Main Ingredients
- 2 ripe bananas, mashed
- 1 cup rolled oats (gluten-free if needed)
- 2 large eggs
- 1/2 cup milk (or almond milk for a dairy-free option)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon cinnamon (optional)
- Pinch of salt
- Coconut oil or butter for cooking
Instructions
- Prepare batter: In a medium bowl, mash the ripe bananas thoroughly. Add the rolled oats, eggs, milk, vanilla extract, baking powder, cinnamon, and a pinch of salt. Mix all ingredients well until you achieve a slightly thick, pourable batter.
- Heat the pan: Place a non-stick skillet or griddle over medium heat and add a small amount of coconut oil or butter to coat the surface.
- Cook pancakes: Pour approximately 1/4 cup of batter per pancake onto the hot skillet. Cook for about 2-3 minutes on the first side, or until bubbles form and the edges look set. Carefully flip and cook for another 2 minutes until golden brown and cooked through.
- Serve: Remove the pancakes from the skillet and keep warm. Repeat the cooking process with remaining batter, adding more oil or butter as needed. Serve warm with your favorite toppings such as maple syrup, fresh fruit, or yogurt.
Notes
- Use gluten-free oats to make this recipe gluten-free.
- You can substitute milk with almond or oat milk for a dairy-free version.
- For fluffier pancakes, ensure baking powder is fresh and properly mixed into the batter.
- Adjust cooking heat if pancakes brown too quickly without cooking through.
- This recipe makes about 6 medium-sized pancakes, serving 2 people.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
