Banana Oatmeal Pancakes

5 from 1 vote

Banana Oatmeal Pancakes

These 3 ingredient Banana Oatmeal Pancakes are naturally sweet, fluffy and filling. This easy blender recipe makes a nourishing breakfast for the whole family, kids and gluten-free intolerants included. You'll love them with a drizzle of maple syrup and peanut butter on top!

Prep Time3

Cook Time7

Total Time10

Course: Breakfast, Brunch

Cuisine: Dairy-free, Gluten-free, High Protein, Low calorie, Oil-free, Sugar-free

Keyword: banana, eggs, oats

Servings: servings

Ingredients

2 eggs
1 large ripe banana about 4.5 oz (125 g)
½ cup (50 g) rolled oats or quick oats

Optional Ingredients

½ tsp baking powder
½ tsp vanilla extract
⅓ tsp ground cinnamon
a pinch of salt
maple syrup or honey (for sweeter pancakes)

Instructions

Peel and cut the banana into large chunks.
Add to a blender oats, eggs and banana. Process until you get a smooth batter; the oats should have become flour.
Preheat a non-stick skillet or griddle over medium heat, greased with a small amount of oil or butter.
Pour one scoop of batter into the hot and greased pan. Cook pancakes over medium heat until the underside is golden and bubbles begin to appear on the surface, then flip with a spatula and cook until golden.
Serve with your favorite toppings, such as a drizzle of maple syrup and a sprinkle of cinnamon

Notes

To store: Store in an airtight container for up to 4 days. Reheat in the microwave or on a skillet.
To freeze: Let cool completely, freeze in a single layer for 2 hours, then transfer to a zipper bag or container. Store in the freezer for up to 2 months. Reheat from frozen in the microwave or toaster without thawing.

Nutrition