Description
These flourless oatmeal banana pancakes are made with simple, nutritious ingredients like oats, bananas, and eggs. They’re naturally sweetened, gluten-free, and perfect for a healthy breakfast or snack. Plus, they come together in just 10 minutes!
Ingredients
Scale
- 1 ripe banana, mashed
- 2 eggs
- 1/2 cup rolled oats (or oat flour)
- 1/4 teaspoon baking powder (optional, for extra fluffiness)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1–2 tablespoons milk (dairy or non-dairy, as needed)
- Butter or coconut oil, for cooking
Optional Mix-Ins:
- 1 tablespoon chocolate chips or chopped nuts
- 1 teaspoon chia seeds or flaxseeds
- 1/4 cup blueberries
Instructions
-
Blend the Batter:
- In a blender, combine banana, eggs, oats, baking powder, cinnamon, vanilla, and salt. Blend until smooth.
- If the batter is too thick, add 1-2 tablespoons of milk to thin it slightly.
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Preheat & Cook:
- Heat a non-stick skillet or griddle over medium-low heat. Grease with butter or coconut oil.
- Pour small circles of batter (about 2 tablespoons each) onto the skillet.
- Cook for 2-3 minutes, until bubbles appear and edges start to set.
- Flip and cook for another 1-2 minutes, until golden brown.
-
Serve & Enjoy:
- Top with fresh fruit, yogurt, nut butter, or a drizzle of maple syrup.
Notes
- For a vegan option, replace eggs with 2 flax eggs (2 tbsp flaxseed + 5 tbsp water).
- For a protein boost, add 1 tablespoon protein powder or Greek yogurt.
- Store in the fridge for 3 days or freeze for up to 2 months. Reheat in the toaster!