I found this super easy Banana Oatmeal Pancakes recipe made right in the blender from Ambitious Kitchen. They’re gluten and dairy free, and also don’t contain any white flour or sugar. They’re fluffy, moist and subtly sweet on their own, or you can add maple syrup for extra sweetness! Perfect for a Sunday breakfast.
Recipe makes about 3 servings (12 small pancakes made with standard 2-oz icecream scoop).
- 2 medium ripe bananas
- 2 large eggs
- 1/2 cup unsweetened dairy alternatives (I used almond milk)
- 1 teaspoon vanilla extract
- 1 ½ cups old fashioned rolled oats, gluten free if desired
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- Olive oil or coconut oil, for cooking
- Put everything in a high-speed blender and blend until smooth (about 30 seconds to a minute). Let the batter sit while preheating your lightly oiled pan or griddle at medium heat.
- Use a 2 oz ice cream scoop or 1/4 cup measuring cup to portion the batter onto the pan or griddle.
- Cook for a bout 2-3 minutes each side or until the pancakes are lightly browned and feels firm to touch (spring back when touched).
Look at those fluffy & moist pancakes!
For extra sweetness, simply drizzle maple syrup or apply a light dust of powdered sugar.
For oatmeals, I love this Organic Rolled Oats from Bob’s Red Mill. They’re thick with a nice chew. I usually buy whole grain rolled oats instead of quick or instant oats because the less processing steps the longer they last with the best quality. I can use a food processor to break them down as needed for certain recipes. These whole grain rolled oats are perfect for homemade granola mix too!
Here is a gluten free version