It is a busy Monday morning. You need a fast, healthy breakfast. These banana oatmeal pancakes are the perfect solution. They are simple and filling.
Looking for a healthy reset after a long weekend? These pancakes deliver nutrient-dense energy. They feel light but keep you full. Your family will love the natural sweetness.
Why This Recipe Is a Winner
This recipe uses only three basic ingredients. You likely have them in your kitchen right now. It is a budget-friendly way to eat well. No fancy flours are required here.
These pancakes are naturally gluten-free and high in protein. They are perfect for busy mornings when time is short. Kids enjoy the soft, tender texture. You can feel good about serving them.
Simple Method
Making these is very straightforward. You just blend, mix, and cook. Even beginner cooks can master this recipe. It feels light and easy. You will have a stack ready in minutes.
Ingredients You’ll Need
These use simple pantry staples that taste fresh and delicious together.
- 2 large ripe bananas
- 1.5 cups old-fashioned rolled oats
- 2 large eggs
Step-by-Step
- Place the rolled oats in a high-speed blender and pulse until they reach a fine, flour-like consistency.
- In a medium mixing bowl, mash the bananas with a fork until they reach a smooth, liquid consistency with no large lumps.
- Whisk the eggs into the mashed bananas until the mixture is fully emulsified.
- Incorporate the processed oat flour into the wet banana-egg mixture and stir until a cohesive batter forms.
- Heat a non-stick skillet or griddle over medium heat and lightly coat with a cooking fat of choice.
- Pour approximately 1/4 cup of batter per pancake onto the hot surface.
- Cook for 2 to 3 minutes on the first side until small bubbles form, then flip and cook for an additional 2 minutes until golden brown and set.
Best Ways to Enjoy It
Serve these warm with fresh fruit. A drizzle of honey adds a lovely touch. They are great for a leisurely weekend brunch. Pair them with a hot cup of coffee.
You can also pack them for school lunches. They taste great even at room temperature. Add a dollop of creamy almond butter for extra protein. Your morning just got much better.
Keep It Fresh
Store any leftovers in the fridge for three days. Use an airtight container to keep them soft. You can also freeze these pancakes for later. Just place parchment paper between each one.
Reheat them in a toaster for a crisp edge. A microwave works for a softer texture. They are perfect for weekday meal prep. Breakfast is sorted for the whole week.
Recipe Tips
- Use very ripe bananas for the best sweetness.
- Do not skip blending the oats into a fine flour.
- Keep your skillet at medium heat to avoid burning.
- Wait for bubbles to form before you flip them.
- Add a pinch of salt to enhance the flavor.
- Wipe the pan between batches for a clean finish.
- Make a double batch to save for busy mornings.
Ways to Switch It Up
- Add a teaspoon of cinnamon for a warm flavor.
- Stir in a handful of mini chocolate chips.
- Fold in fresh blueberries before cooking.
- Use pumpkin pie spice during the fall season.
Common Questions
Can I use quick oats instead?
Yes, quick oats work perfectly in this recipe. Just pulse them in the blender as directed. They will create a very smooth batter.
Are these pancakes really gluten-free?
They are naturally gluten-free if you use certified oats. Always check the label if you have a sensitivity. Oats are a great healthy flour alternative.
I hope these simple pancakes bring some calm to your busy mornings. They are a staple in my kitchen for a reason. Enjoy every bite!
— Katie Wood
Ingredients
- 2 large ripe bananas
- 1.5 cups old -fashioned rolled oats
- 2 large egg s
Instructions
- Place the rolled oats in a high-speed blender and pulse until they reach a fine, flour-like consistency.
- In a medium mixing bowl, mash the bananas with a fork until they reach a smooth, liquid consistency with no large lumps.
- Whisk the eggs into the mashed bananas until the mixture is fully emulsified.
- Incorporate the processed oat flour into the wet banana-egg mixture and stir until a cohesive batter forms.
- Heat a non-stick skillet or griddle over medium heat and lightly coat with a cooking fat of choice.
- Pour approximately 1/4 cup of batter per pancake onto the hot surface.
- Cook for 2 to 3 minutes on the first side until small bubbles form, then flip and cook for an additional 2 minutes until golden brown and set.
