Servings: 4 servings (12 pancakes) 1x
Ingredients
- 1 cup old-fashioned rolled oats or gluten-free oats (not steel cut oats)
- 2 large eggs
- 1 cup dairy or almond milk, oat milk, or cashew milk
- 2 tablespoons avocado oil (or melted butter or coconut oil)
- 2 teaspoons white vinegar
- ½ cup gluten-free flour blend*
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup mashed banana (1 large or 2 small-medium)**
- Optional toppers: Vanilla extract, ground cinnamon, maple syrup, additional sliced banana, greek yogurt, berries, fresh fruit, pecans, almonds, walnuts
Instructions
- In a blender or food processor, pulse the oats into a flour. It should be mostly ground with some larger pieces of old-fashioned oats still intact.
- In a bowl, whisk together the large eggs, milk, oil, and vinegar.
- To the egg mixture, add the dry ingredients; mix to combine. Fold in the mashed banana.
- Place a small skillet over medium-high heat or heat a griddle to medium-high.
- Mist the cooking surface with nonstick cooking spray or coat with a small amount of oil.
- Once the skillet or griddle is hot, add batter (2-3 tablespoons each) in circular mounds.
- Cook until lightly golden brown on the bottom and small bubbles form at the top of the batter, about 2 minutes.
- Flip each pancake and cook until golden brown on the other side, 1 to 1 ½ minutes more.
- Remove your healthy banana oatmeal pancakes to a plate and keep warm while you cook the rest of the batter.
Healthy pancakes and waffles are one of our favorite breakfasts to serve and enjoy. Our other favorite breakfast recipes include Fluffy Sweet Potato Pancakes and Gluten-Free Peanut Butter Banana Waffles.
Notes
*We recommend Bob’s Red Mill One-to-One Gluten-Free Baking Flour or King Arthur Measure-for-Measure Gluten-Free Flour. You can also use the same amount of unbleached all-purpose flour, if gluten-free is not needed
*Alternatively, you can slice the banana instead of mashing it. The sliced bananas will add texture and more banana flavor, while the mashed bananas will create a smoother and more evenly distributed banana flavor.
Nutrition Information
- Serving Size: 3 pancakes
- Calories: 325
- Fat: 11 g
- (Sat Fat: 2 g)
- Sodium: 370 mg
- Carbohydrate: 45 g
- (Fiber: 5 g
- Sugar: 10 g)
- Protein: 9 g
- Cholesterol: 75 mg