These fluffy and nutritious banana oatmeal pancakes are packed with the goodness of ripe bananas, hearty oats, and no refined sugar! Perfect for a healthy breakfast or brunch, they're quick to make, gluten-free, and loved by kids and adults alike.
- 1 cup rolled oats (blended into a fine flour)
- 2 medium ripe bananas (mashed)
- 2 large eggs
- 0.5 cup unsweetened almond milk (or any milk of choice)
- 1 tsp baking powder
- 0.5 tsp ground cinnamon
- 0.25 tsp salt
- 0.5 tsp vanilla extract
- 1 tbsp coconut oil (for greasing the pan)
- 0.25 cup fresh fruits (e.g., berries, banana slices)
- 1 tbsp maple syrup or honey
- 1 tbsp chopped nuts (e.g., almonds, walnuts)
- 1 Prepare the Oat Flour
Blend the rolled oats in a blender or food processor until they form a fine flour. Set aside.
- 2 Mix Wet Ingredients
In a large mixing bowl, mash the bananas until smooth. Whisk in the eggs, almond milk, and vanilla extract.
- 3 Combine Dry Ingredients
Add the oat flour, baking powder, cinnamon, and salt to the wet ingredients. Mix until a smooth batter forms. Let it rest for 5 minutes to thicken.
- 4 Heat the Pan
Heat a non-stick skillet or griddle over medium heat. Lightly grease it with coconut oil.
- 5 Cook the Pancakes
Pour 1/4 cup of batter onto the hot skillet. Cook for 2-3 minutes until bubbles form on the surface and the edges look set. Flip and cook the other side for 1-2 minutes. Repeat with the remaining batter.
- Storage: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.
- Variations: Add dark chocolate chips, shredded coconut, or a pinch of nutmeg for additional flavor.
- Make it Vegan: Substitute eggs with flaxseed eggs (2 tbsp ground flaxseed mixed with 5 tbsp water).