These light and fluffy banana oatmeal pancakes are made with wholesome ingredients like rolled oats, ripe banana, and maple syrup. Serve them with fresh fruit, nuts, almond butter, or a drizzle of syrup for the perfect topping!
If you’re a pancake lover, don’t miss our fluffy oat flour pancakes (banana-free) or our healthy pumpkin pancakes for a cozy fall twist.
Ingredients:
- 2 1/4 cups rolled oats (gluten-free if needed)
- 1 cup unsweetened non-dairy milk (almond, cashew, or coconut milk)
- 2 large ripe bananas
- 1 tablespoon honey or pure maple syrup
- 1 large egg
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 1 1/2 teaspoons baking powder
Instructions:
- Place the rolled oats in a blender and blend on high for 30 seconds to 1 minute until it reaches a flour-like consistency.
- Add the remaining ingredients and blend for another 1-2 minutes, until fully mixed.
- Heat a griddle or large pan over medium-low heat, adding a teaspoon or two of coconut oil or grass-fed butter to the pan. Once hot, pour or scoop 1/4 cup of the batter onto the pan.
- Cook each pancake for 2-3 minutes on both sides until golden brown, then serve hot with extra bananas, fruit, nuts, nut butter, or maple syrup.
Final Step: If you try this recipe, please leave a review and let us know how it turned out!
Notes:
- Pancake Consistency: For thicker pancakes, add 1/4 cup more oats. For thinner pancakes, add 2-3 tablespoons more dairy-free milk.
- Make Waffles: Add 1 tablespoon of extra butter or coconut oil to the batter and cook in a waffle iron until golden and crispy.
Storage: Allow pancakes to cool to room temperature. Store them in an airtight container or ziplock bag in the fridge for up to 4 days, or in the freezer for up to 3 months. Reheat in the microwave, toaster, or oven.
