I am always on the lookout for healthy, easy, and satisfying breakfasts. I love eggs for breakfast but I get tired of them. So often I look to other ideas, like pancakes or French toast. But those aren’t exactly healthy either! Then one night while browsing Pinterest, my eyes landed upon this amazing recipe – Banana pancakes with oats. They’re quick enough that even when you’re in a hurry. They won’t take long but still taste incredible. So, next time your stomach starts growling before work or school go ahead and whip up some oats-based pancakes instead. It’ll be worth all those extra calories afterwards.
I didn’t think I was a fan of flourless, sugar-free “healthy pancakes”. But when the ground almond version tasted like an egg patty that left me feeling disappointed. Until I tried this recipe for banana oatmeal pancakes which have great texture thanks to finely grated oats in them and they’re packed with goodness! The gluten-free aspect means even if you are dealing with Coeliac disease or intolerance symptoms. These will be perfect because all ingredients are used to meet high standards.
Ingredients in Banana Pancakes with Oats
These gluten-free pancakes, made in a pancake maker, are made with bananas, eggs, almond milk, vanilla extract, and the perfect mix of cinnamon. They’re very fluffy thanks to old-fashioned rolled oats that provide a hearty 12 grams of protein per serving.
These healthy breakfasts also happen to be an awesome post-workout. Because they’re packed full or fiber-rich complex carbs as well as being low in sugar. So it won’t leave you feeling hungry again soon after eating them. These nutritious stacks will boost your energy levels too without weighing us down. Like some other high carbohydrate foods might do on top of a stack.
How to Make Banana Pancakes with Oats
- This recipe is perfect for when you need a quick and easy breakfast, but don’t have time to make one. Just put all ingredients in your blender (except salt) until smooth for about 1 minute. Then let sit for 2 minutes while heating up your pan.
- Add olive oil or coconut to a griddle and heat over medium. Add 1/3 cup pancake at time, flipping after 2 minutes of cooking each side for golden brown pancakes with tiny bubbles around edges.
- To make them more fun, serve with fresh fruit and drizzle of pure maple syrup. Your taste buds will thank you later.
Vegan Banana Oatmeal Pancakes.
The eggs are essential for this recipe, so I don’t recommend making banana pancakes without them. However- these Vegan Pancakes would taste just as delicious with some sliced bananas tossed in.
To Make Heart Shapes.
Banana pancakes are a tasty and pancake-filled breakfast food. If you want to make them extra special for any occasion, try making heart-shaped ones with the batter. Just spray your metal cookie cutters generously before adding them into cups of hot oil on a griddle heated to medium heat. Then portion out the stuffed mixture using backside small spoons until all have been covered in this gooey delight. It takes some time but it is well worth every second spent when these babies come out perfectly looking like what we see here where one has their own unique design carved right inside.
Extra Quick Banana Oatmeal Pancakes.
If you want to save time in the morning, make your batter ahead of time. Store it according to package directions and then just give it a big stir before cooking as directed.
How to keep warm banana pancakes
If you want to keep them warm, simply place them in an oven at 200 degrees F for 10 minutes. Then add your platter or plate with cooked sponges to cover fully before placing into an automatic thermostat until ready to serve. They will be ready when you’re ready for breakfast.
How to freeze pancakes
Making ahead of time and freezing your pancakes is a great way to ensure you always have breakfast on hand. To make it easier, place them onto baking sheets so they aren’t touching one another before popping into freezer-safe containers for up to three months. When ready use: simply add the cooked pancake(s) in the microwave 30-60 seconds until warm (or 1 minute if needed).
I hope you enjoy these healthy banana oatmeal pancakes. They are one of my new favorite breakfast recipes because they remind me so much of banana bread. And the best part about them is that they’re perfect for Mother’s Day brunch too. The peanut butter and pure maple syrup give them just enough sweetness to be enjoyed by all palates, not only moms’.
Is banana oatmeal pancake gluten-free?
The best way to start your morning is with these healthy banana pancakes. They are gluten-free, rich in potassium and iron- just the things you need every day. This breakfast treats also packs a good boost of protein from eggs (use organic), fibeer, all for less than 200 calories per serving. Give them an A+ rating on taste tests too. We think that might be due largely thanks to bananas naturally sweet flavor. Let not forget about those other essential vitamins AND minerals.
Using Bananas as a Natural Sweetener
The best way to make pancakes with the most banana flavor is by using overripe bananas. You can also add some maple syrup for an extra touch of sweetness, but other than that there are no additional ingredients needed. These tasty treats are perfect any time you crave something sweet and comforting – including breakfast in bed or as part of a healthy dessert after dinner.
Blending the Batter
This recipe is not only easy but also a time saver. You can mix all of the ingredients in one appliance and use it to blend or process everything together. Just add the bananas, vanilla extract, and milk in a blender and blend until smooth before adding eggs. Add baking powder for structure along with some extra oats if desired (helps give your pancakes that perfect texture).
How to Serve Banana Oatmeal Pancakes
What’s not to love about these pancakes? They’re sweet enough that you don’t need maple syrup, but they taste even better with it. I often serve them topped off by some fresh berries or chopped pecans for an extra kick in the teeth.
Tips for Making Banana Oatmeal Pancakes
I love my new non-stick saucepan! It has the perfect size for making these pancakes and is very easy to clean.
I usually use medium heat when cooking but you can also have them on low if needed. Make sure they don’t get too brown before being cooked through all the way (this happens because of eggs).
Skip using peanut butter if desired. Try almond or cashew instead with some Nutella added in there as well. Even gluten-free, Harvest Gluten-Free Oats too since those work really well together nut wise.
Frequently Asked Questions
- Can you freeze banana oatmeal pancakes?
Yes! Pancakes freeze beautifully so you can enjoy them all winter long. To prepare for the colder months, just place cool pancakes in an airtight container or freezer. They’ll be good as newcomer springtime.
- How do you reheat pancakes?
Reheating pancakes in the microwave or toaster oven is easy. Just place them on a baking sheet, turn your oven up to 200 degrees Fahrenheit and wait for five minutes.
- When do you flip pancakes?
When you see tiny bubbles on top of your pancake, it’s time to flip. Resist temptation, as soon as you see these first signs—they’re not cooked yet! Wait about 20-30 seconds before flipping; this will give your pancakes time enough on both sides that it takes no more than 2 minutes per side.