Banana Oatmeal Pancakes
These Banana Oatmeal Pancakes are light, buttery and naturally sweetened. It’s the perfect start for a wholesome morning!
This morning, I woke up with cravings of a nutritious and easy breakfast. So, I decided to prepare one of my favorite recipes of all times… PANCAKES! They make the perfect feel-good food for a breakfast or brunch. You’ll feel full for many hours.
These Banana Oatmeal Pancakes are gluten-free, dairy-free with no sugar. They taste fabulous and are healthy!
Let’s make pancakes!!
Everything starts with 1 bowl, 6 ingredients you might have on hand to make these golden goodness. They will be ready in just 20 minutes! Mash a banana (the more brown spots the better), add the dry and wet ingredients and boom!.. You’ll have a nutrient-dense pancake batter in your hands!
We like to make our pancakes in cast-iron with some oil until both sides are getting brown-golden. IMPORTANT! You must allow them to cook on low to medium heat.
In addition, you can top these pancakes with berries and/or kiwi, these fruits go well with the banana’s flavor. You also can top with any nut butter, maple syrup or coco nectar (this last one is a low glycemic sweetener) for an ultimate breakfast.
TIPS FOR GETTING GREAT BANANAS OATMEAL PANCAKES
If your pancakes are soggy, then it may mean that the inside of the pancakes did not get to cook long enough.
1.Turn the heat on the stove lower and slowly cook the pancakes.
2. Flip the pancakes when there are air bubbles on the surface of the pancake.
3. Let rest the batter for about 2-3 minutes.
4. Let the cast- iron warm up well, then add the oil wait 1 minute and add the batter.
For more oatmeal and banana recipes, you might love this Banana Oatmeal Cookies, this The Sunshine Weekend Waffles and this Banana Chocolate Granola Bars.
Finally, If you try this recipe let us know! Tag a picture #thesunshinekitchen__ on Instagram! I’d love to see your creations!
You also can leave a comment and rate it below this page!❤️
Banana Oatmeal Pancakes
Ingredients
- 1 ripped banana
- 1 cup oatmeal
- 1 tsp baking powder
- ¼ cup oat flour
- ½ cup coconut yogurt or any type of dairy-free milk
- 1 egg
Instructions
- To a mixing bowl, add banana and mash. Then add the oatmeal, baking powder, coconut yogurt and egg. Whisk to combine
- Add oat flour, gluten-free flour. Gently stir (being careful not to over-mix) to combine. It should be thick but pourable/scoopable. If too thin, add more gluten-free. If too thick, thin with a little coconut yogurt or non-dairy milk.
- Heat a large nonstick skillet or cast-iron skillet over low-medium heat. Carefully rub skillet with a little oil. (You will likely need to decrease the heat of the skillet to medium-low / low once it’s hot as to not burn the pancakes.)
- Once hot, spoon 1/4 cup of the batter onto skillet. Cook until surface of pancakes have some bubbles 2-3 minutes). Carefully flip pancakes and cook until browned on the underside (~3 minutes more).
- Top with berries, kiwi, banana or a nut butter and maple syrup or coconut nectar.
- Store leftover pancakes in a container. Will keep in the fridge up to 4 days. Reheat in the toaster oven or on the stove top in a nonstick skillet with little oil and low temperature.