Banana Oatmeal Pancakes
These tasty Banana Oatmeal Pancakes are sweet, incredibly fluffy, and the perfect recipe for breakfast or brunch! Made with bananas, oat flour, and spices, this recipe is exactly what you need for the perfect banana oat pancakes.
Servings 4 servings
Calories 208 kcal
1 ½ cups old-fashioned rolled oats gluten-free if needed 2 teaspoons baking powder ½ teaspoon cinnamon ground ¼ teaspoon salt ½ cup almond milk unsweetened 2 large eggs 2 large bananas ripe 1 teaspoon vanilla extract coconut oil Optional Toppings chopped dark chocolate or chocolate chips sliced banana
To a high-speed blender or food processor, add the rolled oats together with the baking powder, ground cinnamon, and salt. Process for about 3 minutes or until you have oat flour. Next, pour the milk, add the eggs, bananas, and vanilla extract. Mix for 20 seconds more, or until the mixture is combined. Heat ½ teaspoon of coconut oil in a pan over medium-low heat. Pour ½ cup of batter per pancake and cook for around 3-4 minutes, flipping halfway. Serve the pancakes with toppings of choice and enjoy!
any type of dairy-free milk in place of almond milk. To make this
vegan, use flax eggs instead of regular eggs. Top with
whipped cream for extra delicious pancakes. Use
maple syrup as a topping. Flip the pancakes when there are
air bubbles on the surface of the pancake. Nutrition facts don't include bananas, syrup, and chocolate shavings.
Serving: 2 pancakes | Calories: 208 kcal | Carbohydrates: 35 g | Protein: 8 g | Fat: 5 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Trans Fat: 1 g | Cholesterol: 82 mg | Sodium: 432 mg | Potassium: 355 mg | Fiber: 5 g | Sugar: 8 g | Vitamin A: 157 IU | Vitamin C: 5 mg | Calcium: 189 mg | Iron: 2 mg