Fluffy Banana Oatmeal Pancakes (Print Version)
# Ingredients:
→ Pancake Ingredients
01 -
2 eggs
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2 medium bananas that are very ripe (lots of brown spots are ideal)
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1 teaspoon vanilla extract
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1/2 cup plain almond milk
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½ teaspoon ground cinnamon
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¼ teaspoon salt
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2 teaspoons baking powder
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1 ½ cups old fashioned oats, opt for gluten-free if needed
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Cooking oil (like olive oil)
# Instructions:
01 -
Toss everything—bananas, eggs, milk, vanilla, oats, baking powder, cinnamon, and salt—into a blender. Run it on high for 30 seconds to 1 minute until smooth. Let the batter sit in the blender while you prep your pan.
02 -
Heat a griddle or non-stick pan over medium. Add a light coat of olive oil, vegan butter, or coconut oil. Make sure the surface gets evenly warm before adding the batter.
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Once your pan’s ready, pour about 1/3 cup batter for each pancake. Cook for 2-4 minutes, letting them puff slightly and bubble along the edges.
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Flip gently and let the other side cook for about 2-3 minutes until browned. If they cook too fast, turn the heat down. A smoking pan means the heat’s too high, so adjust as needed.
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Clean your pan between batches if needed, add more oil, and finish cooking the rest of the batter. This should make roughly 9 pancakes, perfect for 3 people (3 each).
# Notes:
01 -
With certified gluten-free oats, these are naturally gluten-free. They’re also flourless, dairy-free, and don’t have added sugar.
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Ripe bananas make these sweeter. Look for bananas with spots—they work best!
03 -
Freeze pancakes by placing them on a tray so they don’t stick, freezing for 30 minutes, then transferring them to a freezer-safe container. They’ll keep for up to 3 months.
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Reheat frozen pancakes in the microwave for 30-60 seconds and they’ll warm right back up.