Easy Banana Oatmeal Pancakes with Cinnamon

Ana Ankeny

When you’ve got that craving for pancakes, these Banana Oatmeal Pancakes are just the answer. They’re an easy and delicious way to get the day going! Made with oats and bananas, these gluten-free pancakes are a healthy breakfast that is stacked tall with nutrition and flavor!

A tall stack of banana oatmeal pancakes on a white plate with banana slices between the layers of pancakes.

Banana Oatmeal Pancakes

Weekend mornings were made for pancakes – a tall stack of pancakes, that is! Here, we’ve added ground oats and mashed banana to the batter for extra flavor and a nutrition boost. Add a few extra slices of banana and a sprinkle of cinnamon, and you’ll have yourself a scrumptious and absolutely delicious breakfast. Whether it’s a weekend or a weekday, for kids or adults, this Banana Oatmeal Pancake recipe is one that’s hard to resist!

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Overhead view of a white plate filled with several banana oatmeal pancakes topped with banana slices, walnuts, and cinnamon.

Ingredients for Banana Oat Pancakes

With a few simple ingredients, these banana oat pancakes come together to make a delicious and fluffy round pancake that’s perfect to serve for brunch, weekend mornings, and even made ahead for an easy weekend breakfast meal prep.

  • Eggs – you’ll need 2 whole eggs. Learn more about choosing quality eggs here
  • Milk – use dairy or unsweetened non-dairy milk of choice
  • Banana – you’ll need 1 large or 2-3 small to medium bananas; for the best sweet flavor and easy mashing, use ripe bananas that have darker spots on the peel
  • Avocado oil – can substitute melted butter or coconut oil
  • White vinegar – this helps the gluten-free pancake get a little more height and bake to golden perfection
  • Oats – pulse old-fashioned rolled oats in a blender or food processor to make oat flour (it should look like a coarse flour with some larger oat pieces still in it for a thicker texture pancake). Alternatively, you can use quick-cooking oats – still pulse them in the blender, but for less time
  • Gluten-free flour blend – we recommend using Bob’s Red Mill One-to-One Gluten-Free Baking Flour or King Arthur Measure-for-Measure Gluten-Free Flour. You can also use an equal amount of unbleached all-purpose flour if you don’t need or want pancakes that are gluten free
  • Baking powder
  • Baking soda

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