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Start your day with a naturally sweet and wholesome breakfast! These banana oatmeal pancakes are incredibly easy to make using just your blender. Oats and ripe bananas combine for a nutritious meal that’s packed with fiber and delicious flavor. Say goodbye to complicated recipes and hello to a satisfying, sweet breakfast you’ll crave.
Why You’ll Love These Banana Oatmeal Pancakes
You’ll quickly fall in love with these delightful banana oatmeal pancakes for so many reasons:
- Naturally Sweetened: Ripe bananas provide all the sweetness you need, reducing added sugars.
- Quick and Easy Blender Method: Simply toss all ingredients into a blender, blend, and cook. Minimal cleanup too!
- Healthy, Fiber-Rich, Satisfying: Packed with whole grains and fruit, they keep you full and energized. Studies highlight that the fiber in oats can help promote fullness and support digestive health. For more information, read about the health benefits of eating oats and oatmeal.
- Gluten-Free Friendly Option: Easily make these blender oat pancakes gluten-free by using certified gluten-free rolled oats.
- Perfect for Meal Prep: Cook a big batch and enjoy them throughout the week for quick breakfasts.
- Kid-Friendly and Customizable: Even picky eaters love these. Add their favorite toppings for a fun meal.
Ingredients
Gather these simple ingredients to create your batch of delicious banana oatmeal pancakes:
- 2 medium ripe bananas (best when they have lots of brown spots)
- 2 eggs
- ½ cup (120g) unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 ½ cups (143g) old fashioned rolled oats, gluten free if desired
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- Olive oil, for cooking
Notes & Substitutions
The ripeness of your bananas is key; brown spots mean more natural sweetness for your oatmeal banana pancakes. For a deeper understanding of how banana ripeness impacts their nutritional profile, explore resources on the health benefits of bananas at different stages of ripeness. Feel free to swap unsweetened almond milk for any dairy or non-dairy milk like oat, soy, or cow’s milk. If you need a gluten-free option, ensure you select certified gluten-free rolled oats. For an egg substitute, a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) works well. You can also experiment with other warm spices like a pinch of nutmeg or cardamom.
Equipment
You only need a few basic kitchen tools for these easy banana oatmeal pancakes:
- High-speed blender: Essential for a smooth batter.
- Non-stick griddle or skillet: For even cooking.
- Spatula: To flip your delicious pancakes.
- Measuring cups and spoons: For precise ingredient amounts.
Instructions
Whipping up these healthy blender banana oatmeal pancakes is incredibly simple. Follow these steps for perfect results every time.
First, peel your ripe bananas and break them into a few pieces. Add the bananas, eggs, unsweetened almond milk, vanilla extract, old fashioned rolled oats, baking powder, ground cinnamon, and salt to your high-speed blender. Blend on high until the mixture is completely smooth, which typically takes about 30 seconds to 1 minute. The batter should be thick but pourable, without any oat chunks. Let the batter sit in your blender while you heat your pan. This resting period allows the oats to fully absorb the liquid, making for fluffier pancakes.
Next, lightly coat a non-stick griddle or skillet with olive oil and place it over medium heat. Once your pan is hot, add about 1/3 cup of the batter for each pancake. Cook for 2-4 minutes until the pancakes slightly puff up and you see several bubbles forming along the edges. The edges should also look set.
Using a spatula, carefully flip the cakes and cook them for another 1-2 minutes until they are golden brown on the underside. If you notice the pancakes are browning too quickly, or if your griddle starts smoking, your pan is too hot. Lower the heat to medium-low immediately to prevent burning. Adjust the heat as needed throughout the cooking process. Wipe the skillet clean between batches if necessary, adding more oil as needed, and repeat with the remaining batter. This recipe makes 9 delicious banana oatmeal pancakes total, serving three people with three pancakes each. Serve immediately with your favorite toppings.
Pro Tips & Troubleshooting
Achieve perfect banana oatmeal pancakes every time with these helpful tips:
- Use Very Ripe Bananas: The browner, the sweeter! They are easier to blend and add natural sweetness.
- Don’t Overmix the Batter: Blend just until smooth. Overmixing can lead to tough pancakes.
- Allow Batter to Rest: This is crucial. Resting lets the oats absorb liquid, resulting in a thicker, fluffier batter.
- Maintain Consistent Griddle Temperature: Start on medium heat, then lower to medium-low as needed. Too hot, they burn; too cool, they don’t brown.
- Don’t Overcrowd the Pan: Give each pancake space to cook evenly and make flipping easier.
- Adjust Cooking Time: Thicker pancakes need a bit longer to cook through.
- Flat Pancakes? Ensure your baking powder is fresh. A rested batter also helps with fluffiness.
- Burnt Pancakes? Lower your heat! Your pan is likely too hot.
- Sticky or Raw Centers? Your heat might be too high on the outside and not cooking through. Reduce heat and cook longer.
Serving, Storage & Variations
These oatmeal banana pancakes are versatile and delicious.
Serve your warm pancakes with a drizzle of maple syrup, a dollop of yogurt, or a sprinkle of fresh berries. Nut butter, sliced bananas, or a dusting of cinnamon also make fantastic toppings.
Store leftover cooked pancakes in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the cooked and cooled pancakes in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container for up to 2 months. Reheat frozen pancakes in a toaster, microwave, or oven until warm through.
Flavor Variations
- Add Chocolate Chips: Stir in a handful of mini chocolate chips after blending.
- Stir in Fresh Berries: Fold in blueberries or raspberries for a burst of fruitiness.
- Swirl in Nut Butter: Add a swirl of peanut or almond butter to the batter on the griddle.
- Include Different Spices: Try a pinch of cardamom or pumpkin pie spice for a seasonal twist.
- Add Protein Powder: For an extra boost, blend in a scoop of your favorite protein powder.
Nutrition Information
These healthy banana oatmeal pancakes offer a fantastic nutritional profile. They are rich in fiber from the oats, aiding digestion and promoting fullness. The natural sweetness from ripe bananas provides essential vitamins and minerals without refined sugars. Eggs contribute quality protein, while almond milk keeps the calories and saturated fat low. Using olive oil for cooking adds healthy fats. Please note that exact nutrition values can vary based on specific brands and substitutions. For precise information, we recommend using an online nutrition calculator with your exact ingredients.
| Calories | Protein | Carbs | Fat | Fiber | Sugars (natural) |
|---|---|---|---|---|---|
| ~250-300 | ~10g | ~40g | ~8g | ~5g | ~15g |
*Values are approximate per serving (3 pancakes) and can vary.*
FAQ
Got questions about these delicious banana oatmeal pancakes? We have answers!
- Can I use quick oats? Yes, you can use quick oats, but the texture might be slightly different. Rolled oats provide a heartier texture.
- Are these pancakes gluten-free? Absolutely! Just ensure you use certified gluten-free old-fashioned rolled oats.
- Can I make them vegan? Yes, substitute the eggs with two flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water) and use plant-based milk.
- How long do leftovers last? Cooked oatmeal banana pancakes last 3-4 days in an airtight container in the refrigerator.
- Can I freeze pancake batter? We don’t recommend freezing the batter. It’s best to freeze cooked pancakes for optimal texture.
- Why are my pancakes not fluffy? This usually happens if your baking powder isn’t fresh or the batter didn’t rest long enough.
Conclusion
These healthy blender banana oatmeal pancakes are truly a game-changer for quick, wholesome breakfasts. With minimal effort and simple ingredients, you can enjoy a stack of fluffy, naturally sweet pancakes that are both satisfying and good for you. They’re perfect for busy mornings or a relaxed weekend brunch. Don’t hesitate to customize them with your favorite toppings and make this healthy banana oatmeal pancakes recipe a regular in your rotation. Enjoy the simplicity and deliciousness!
Healthy Blender Banana Oatmeal Pancakes
Equipment
- High-speed blender For a smooth batter
- Non-stick skillet or griddle For even cooking
- Spatula To flip pancakes
- measuring cups and spoons For accuracy
Ingredients
- 2 medium ripe bananas
- 2 eggs
- 0.5 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1.5 cups old fashioned rolled oats
- 2 tsp baking powder
- 0.5 tsp ground cinnamon
- 0.25 tsp salt
- 1 tbsp olive oil (for cooking)
Instructions
- Peel the bananas and break them into chunks. Add bananas, eggs, almond milk, vanilla, oats, baking powder, cinnamon, and salt into a blender. Blend until completely smooth (30 seconds to 1 minute). Let batter sit while heating the pan.
- Heat a non-stick griddle or skillet over medium heat. Lightly coat with olive oil. Pour about 1/3 cup of batter per pancake onto the pan.
- Cook for 2–4 minutes until bubbles form and edges look set. Flip and cook another 1–2 minutes until golden brown.
- Repeat with remaining batter. Adjust heat if pancakes brown too quickly. Wipe skillet and add more oil between batches as needed.
- Serve warm with toppings like maple syrup, yogurt, fresh fruit, nut butter, or cinnamon.
