Banana Oatmeal Pancakes!
Whip up fluffy banana pancakes using ripe bananas, gluten-free oats, and cinnamon for a healthy and delicious breakfast treat.
Ingredients
- 2 medium bananas, ripe
- 2 1/2 teaspoons baking powder
- 2 large eggs
- 2 cups gluten-free rolled oats
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 tablespoons pure maple syrup
- 1/2 cup milk
Instructions
- Add all ingredients to a blender or food processor and blend on high until completely smooth.
- Let the batter rest for 5 minutes to allow oats to soften and batter to thicken.
- Heat a griddle or skillet to medium heat and grease with cooking spray, oil, or butter.
- Scoop ΒΌ cup of batter onto the griddle and cook for 2-3 minutes until bubbles form.
- Flip the pancakes and cook for another 2-3 minutes until golden brown, adjusting heat if needed.
- Repeat with remaining batter, re-greasing the pan as needed between batches.
Video
Notes
- Use very ripe bananas (lots of brown spots) for maximum sweetness and moisture.
- Let the batter rest for at least 5 minutes to allow the oats to soften and thicken the batter.
- Adjust the heat of your griddle carefully; too high will burn the outside before the inside cooks. Allergens: Wheat, Eggs, Milk. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Let the batter rest for at least 5 minutes to allow the oats to soften and thicken the batter.
- Adjust the heat of your griddle carefully; too high will burn the outside before the inside cooks. Allergens: Wheat, Eggs, Milk. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.