Are you ready to whip up a breakfast that’s not only delicious but also healthy? I’m so excited to share my recipe for Oatmeal Banana Pancakes with you! These pancakes are perfect for busy mornings and are a fantastic way to start your day. Plus, they’re gluten-free and made with simple ingredients you probably already have in your pantry. If you’re looking for easy pasta recipes or quick family dinners, you’ll love how these pancakes can fit into your meal planning!
Why You’ll Love This Recipe
- Quick and easy to make, perfect for busy mornings.
- Healthy and gluten-free, making them suitable for various diets.
- Deliciously sweetened with ripe bananas and optional maple syrup.
- Customizable with your favorite toppings like berries or nuts.
- Great for meal prep; they freeze well for later use!
Ingredients
To make these delightful Banana Oatmeal Pancakes, you’ll need the following ingredients:
- 1 cup gluten-free old-fashioned rolled oats or quick oats
- 1 1/2 cup almond or oat milk
- 2 tbsp maple syrup (optional)
- 1/2 tsp cinnamon (optional)
- 1 tsp vanilla (optional)
- 1 overripe banana
- 2 tsp baking powder
- Non-stick spray, vegan butter, or coconut oil for cooking
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Making these pancakes is a breeze! Here’s how to do it:
- In a blender, combine the oats, almond or oat milk, maple syrup, cinnamon, vanilla, overripe banana, and baking powder. Blend until smooth and creamy.
- Let the batter sit for about 5 minutes to thicken up a bit.
- Heat a non-stick skillet over medium heat and lightly grease it with non-stick spray, vegan butter, or coconut oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown.
- Repeat with the remaining batter, adjusting the heat as necessary.
Pro Tips for Making the Recipe
Here are some of my favorite tips to ensure your pancakes turn out perfectly every time:
- Use an overripe banana for the best sweetness and flavor.
- Don’t skip letting the batter rest; it helps the pancakes become fluffier.
- If you prefer a thicker pancake, add a bit more oats to the batter.
- Experiment with add-ins like chocolate chips, nuts, or blueberries for extra flavor!
How to Serve
These pancakes are delicious on their own, but you can elevate them even more! Here are some serving suggestions:
- Top with fresh fruit like sliced strawberries, blueberries, or bananas.
- Drizzle with maple syrup or honey for added sweetness.
- Add a dollop of yogurt or nut butter for creaminess.
- Sprinkle with nuts or seeds for a crunchy texture.
Make Ahead and Storage
If you’re like me and love to meal prep, you’ll be happy to know that these pancakes can be made ahead of time! Here’s how to store them:
- Cooked pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze the pancakes in a single layer on a baking sheet, then transfer them to a freezer bag. They’ll keep well for up to 2 months.
- To reheat, simply pop them in the toaster or microwave until warmed through.
Now that you have this fantastic Pancake Recipe in your arsenal, you can enjoy a healthy breakfast any day of the week! Whether you’re looking for a quick meal before work or a leisurely brunch with family, these Oatmeal Banana Pancakes are sure to please. So grab your ingredients, and let’s get cooking!
Oatmeal Banana Pancakes
Ingredients
Method
- Blend oats, banana, milk, vanilla, cinnamon, and baking powder until smooth.
- Heat a non-stick skillet and lightly grease.
- Pour batter onto skillet and cook until bubbles form, then flip and cook until golden.
- Repeat with remaining batter.