Description
Make these fluffy Banana Oatmeal Pancakes for a healthy, gluten-free breakfast! Naturally sweetened, easy to make, and kid-friendly.
Ingredients
Scale
Base Ingredients:
- 2 ripe bananas, mashed
- 1 cup rolled oats (or oat flour)
- 2 eggs
- 1/2 cup milk (dairy or plant-based)
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp cinnamon (optional)
- 1/4 tsp salt
- 1 tbsp honey or maple syrup (optional)
- 1 tbsp coconut oil or butter, for cooking
Optional Add-ins:
- 1/4 cup chocolate chips
- 1/4 cup chopped nuts (walnuts, almonds, pecans)
- 1/4 cup blueberries or sliced strawberries
Instructions
Step 1: Prepare the Batter
- In a large bowl, mash the bananas until smooth.
- Add eggs, milk, vanilla extract, honey (if using), and cinnamon. Mix well.
- Stir in oats, baking powder, and salt. Let the batter sit for 5 minutes to thicken.
Step 2: Heat the Pan
- Heat a non-stick skillet or griddle over medium heat.
- Lightly grease with coconut oil or butter.
Step 3: Cook the Pancakes
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook for 2-3 minutes, until bubbles form on the surface.
- Flip and cook for another 1-2 minutes, until golden brown.
- Remove from heat and repeat with the remaining batter.
Step 4: Serve & Enjoy!
- Serve warm with fresh fruit, maple syrup, Greek yogurt, or nut butter.
- Sprinkle with extra cinnamon or shredded coconut for added flavor.
Notes
✅ Use Ripe Bananas – The riper the bananas, the sweeter and more flavorful your pancakes will be.
✅ Let the Batter Rest – Allowing the batter to sit for a few minutes helps the oats absorb moisture for better texture.
✅ Cook on Medium Heat – Too high heat can burn the pancakes before they cook through.
✅ Use a Non-Stick Pan – This prevents sticking and ensures even cooking.
✅ Don’t Overmix – Overmixing can lead to dense pancakes, so stir just until combined.
✅ Make Ahead & Freeze – Store leftovers in the fridge for 3 days or freeze for up to 3 months.
- Prep Time: 5minutes
- Cook Time: 10minutes