Banana Oatmeal Pancakes

These Banana Oatmeal Pancakes are a nutritious, delicious way to start your day. Just toss everything in the blender, pour and cook! Top them with fresh fruit, a drizzle of maple syrup, or even a dollop of almond butter to take them to the next level.

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 5

Cook Time 20

Total Time 25

Servings pancakes

Calories 95

Author Kim

Ingredients

1 cup unsweetened vanilla almond milk (or other preferred milk)
2 large eggs
1 large ripe banana
1 teaspoon pure vanilla extract
2 tablespoons maple syrup optional for sweetness
2 teaspoons baking powder
1 teaspoon ground cinnamon optional for flavor
1/4 teaspoon salt
2 cups old-fashioned rolled oats (gluten-free, if needed)
Optional for serving: fresh berries, almond butter, banana slices, shredded unsweetened coconut and/or maple syrup

Instructions

Heat a large skillet or griddle that has been sprayed with a nonstick cooking spray or greased with coconut oil over medium heat.
Place all ingredients in a blender and blend until smooth. Allow the mixture to sit for about 3 minutes to thicken.
Stir batter and pour about 1/4 cup for each pancake onto the griddle; cook for 2-4 minutes and until bubbles are popping over the top of the pancakes. Flip and cook for about 1-2 minutes more. Continue with remaining batter.
Serve with favorite toppings and enjoy!

Video

Notes

*As batter sits, it gets very thick. To make it thinner, add a few tablespoons more of almond milk or water.
**To make as waffles, see this Gluten-Free Banana Oat Waffle recipe.

This recipe was originally published in August of 2015 and has been republished to include additional information, tips and updated photos.

Nutrition