These Banana Oatmeal Pancakes are made up of whole grain(no flour), gluten-free, and really quick to make. You literally add all the ingredients to a blender and the batter is ready in 5 minutes.
A stack of soft fluffy pancakes is a perfect weekend treat, but these banana oatmeal pancakes can be devoured even on busy weekday mornings. These are made with whole grain( no flour, 100% Oats)and are also gluten-free.
Also, one of the easiest and quickest pancakes you will ever make because they come together in a blender. Just throw in all the ingredients and blend until smooth. Pour directly from the blender jar into the skillet.
Healthy Oatmeal Pancakes
Regular pancakes though delicious, are not guilt-free. They are loaded with carbs with almost zero fiber. On the other hand, Oatmeal pancakes are made with rolled oats and bananas. Oats are rich in protein and fiber, so these pancakes are wholesome and really filling.
Unlike regular pancake, it is not loaded with butter or sugar. Banana lends sweetness to the batter, so you would need very less sweetener.
Rolled Oats- Rolled oats have a good balance of fiber and it also readily available. You can also use quick-cooking oats if that's what you have on hand.
Milk - Regular milk or dairy-free milk both will work. I prefer using almond or thin coconut milk in this recipe which works wonderfully.
Egg- For fluffy and tender crumbs, we have used egg.
Banana - Overripe sweet banana, just the kinds you would use to make banana bread.
Honey / Maple syrup - Just a couple of tablespoons, because these pancakes are not overly sweet and ripe banana also lends a hint of sweetness.
Ground Cinnamon and Vanilla - To mask the egg and also for flavor.
Salt - Less is more when it comes to adding salt to something sweet. Salt brings balance.
Baking Powder- For fluffy soft pancakes, baking powder is the key.
Melted butter- Not too much, but the fat in the form of butter makes the pancake soft and gives tender crumbs.
Tips for fluffy Oatmeal pancakes
To ensure light and fluffy texture, here are a few tips.
Use full-fat milk - If using regular milk, try using full-fat milk for a soft texture.
Overripe banana - Overripe banana works best here.
Rest batter for 10 minutes - By allowing the batter to rest for 10 minutes, Oat soaks some moisture and the pancakes will not be heavy.
Cooking- Grease the griddle with very little butter, and use a pastry brush for the same. Make sure the griddle is hot enough but not very hot. Cooking at the right temperature helps activate the baking powder and the pancakes will be light and fluffy.
Flip- It is important to flip the pancakes after it looks settled around the edges and small bubbles start appearing.
More Oatmeal Breakfast Recipes
Banana Oatmeal Pancakes.
- 1 cup Rolled Oats
- 1.5 cup Milk
- 2 large Banana
- 1 Egg
- 2 tablespoon melted Butter
- 1 tablespoon Honey or Maple syrup
- 1 teaspoon Vanilla
- 2 teaspoon Baking Powder
- ½ Teaspoon Cinnamon
- Large pinch of Salt
- In a blender, add all the ingredients. Blend for a minute or so until it is smooth.
- Let the batter rest for 10 minutes. After 10 minutes, the batter will thicken a little bit.
- Heat a skillet. Grease the skillet lightly with butter( use a pastry brush)
- Drop about ⅓ cup of batter on the skillet. Cook over medium-low heat for about 3 to 4 minutes, until it looks dry and settled around the edges.
- Flip and cook for another 2 minutes over medium heat.
- Repeat with the rest of the batter.
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