Banana Oatmeal Pancakes that are incredibly healthy, but still light, fluffy, and super delicious like traditional pancakes. You seriously won't believe these are gluten-free, dairy-free, and sugar-free - they taste so good. The batter is made in minutes using a blender, great for weekends, but also during the week for a quick, nutritious breakfast!
Prep Time: 10 minutesmins
Cook Time: 10 minutesmins
Total Time: 20 minutesmins
Servings: 9pancakes
Ingredients
2mediumvery ripe bananas(where the peel has a ton of brown specs or even solid black is great!)
2largeeggs
1/2cupunsweetened almond milk
1teaspoonvanilla
1 1/2cupsold fashioned rolled oats
2teaspoonsbaking powder
1/2teaspoon cinnamon
1/4teaspoon salt
pinch of nutmeg
unsalted butter, for the pan
maple syrup, for serving, if desired
Instructions
Add all of the ingredients to a blender and blend on high until completely smooth (30-60 seconds.) Let the batter sit while you heat up a pan or griddle.
Place pan or griddle over medium heat and lightly coat with a little butter. Once surface is hot, add a 1/3 cup of the batter and cook until the pancakes puff up and bubbles form and begin to pop, about 2-3 minutes. Gently flip pancakes over and cook another 2 minutes until golden brown on the underside.(NOTE: If you find the pancakes are browning too quickly, lower the heat so that the pancakes don't over-brown or burn.)
Wipe the pan clean and repeat with more butter, as needed with the remaining batter.
Serve with a little drizzle of maple syrup and a couple slices of banana, if desired.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.