Banana Oatmeal Pancakes
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Banana Oatmeal Pancakes
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The BEST banana oatmeal pancakes. Made right in your blender, these easy banana oat pancakes are simple, healthy, and gluten free.
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Ingredients
- 1 ½ cups old fashioned rolled oats or quick oats; do not use steel-cut oats or instant oats (opt for gluten free oats, if needed)
- 1 ¼ cups mashed banana (about 2 very large bananas)
- ¼ cup nonfat plain Greek yogurt plus 2 tablespoons
- ¼ cup nonfat milk plus 2 tablespoons (or substitute milk of choice)
- 3 large eggs
- 1 tablespoon honey
- 1 ½ teaspoons baking powder (I recommend aluminum free)
- ¾ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ½ teaspoon ground nutmeg
- Optional for serving: maple syrup butter, honey, Greek yogurt, fresh fruit, peanut butter, or any other pancake topping you love
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Instructions
- If you'd like to keep the pancakes warm between batches, preheat the oven to 200 degrees F.
- Place the oats in the bottom of a blender. Process a few times to grind. Add the mashed banana, Greek yogurt, milk, eggs, honey, baking powder, cinnamon, salt, and nutmeg. (See notes to make this recipe in a food processor instead.)
- Blend on high speed, stopping to stir a few times as needed, until the batter is very smooth and well combined, about 2 minutes. Let the batter rest for 10 minutes.
- Heat a griddle or skillet over medium-low. Brush lightly with olive oil or melt a little butter in the pan. Pour ¼ cupfuls of batter onto the hot griddle into the shape of a heart and cook for 3 minutes, until the edges look dry (bubbles may not form on top). Flip and continue to cook for 1 to 2 additional minutes. Repeat with the remaining batter, adding a little more oil to the pan between batches as needed. Transfer the pancakes to the oven to keep warm between batches until ready to serve, if desired. Serve warm with desired toppings.
Notes
- To make this recipe in a food processor, rather than a blender, grind the oats until they become flour. Then, combine the oat flour, baking powder, salt, cinnamon, and nutmeg in one bowl. In a separate bowl, whisk together the banana, yogurt, milk, eggs, and honey. Gently stir the wet ingredients into the dry, then cook as directed above.
- For a romantic breakfast treat, you can make perfectly shaped heart pancakes by coating the bottom edges and the insides of a heart-shaped cookie cutter with oil or cooking spray. Lay it on the griddle and pour the batter inside. Cook until the edges are dry, remove the cookie cutter, flip, and continue cooking as directed.
- TO STORE: Leftover pancakes can be stored in the refrigerator for up to 2 days, then reheated in the toaster as mentioned above.
- TO REHEAT: Warm leftover banana oatmeal pancakes in a toaster (on a medium setting), directly from frozen.
- TO FREEZE: Lay the pancakes in a single layer on a parchment-lined baking sheet, then place them in the freezer. Once the pancakes are frozen, transfer them to a ziptop bag and store them for up to 2 months. (Do not put unfrozen pancakes in a ziptop bag without first freezing them flat, or they will turn into a big, hard pancake blob.) Reheat in a toaster directly from frozen.
- FOOD PROCESSOR OPTION: To make this recipe in a food processor, rather than a blender, grind the oats until they become flour. Then, combine the oat flour, baking powder, salt, cinnamon, and nutmeg in one bowl. In a separate bowl, whisk together the banana, yogurt, milk, eggs, and honey. Gently stir the wet ingredients into the dry, then cook as directed above.
- HEART-SHAPED PANCAKES: For a romantic breakfast treat, you can make perfectly shaped heart pancakes by coating the bottom edges and the insides of a heart-shaped cookie cutter with oil or cooking spray. Lay it on the griddle and pour the batter inside. Cook until the edges are dry, remove the cookie cutter, flip, and continue cooking as directed.
Nutrition Information
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Serving
1pancake (without toppings)
Calories
106kcal
(5%)
Carbohydrates
17g
(6%)
Protein
5g
(10%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.01g
Cholesterol
56mg
(19%)
Potassium
245mg
(7%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
112IU
(2%)
Vitamin C
2mg
(2%)
Calcium
58mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10pancakes (1/4 cup batter each)
Amount Per Serving
Calories 106 kcal
% Daily Value*
| Serving | 1pancake (without toppings) | |
| Calories | 106kcal | 5% |
| Carbohydrates | 17g | 6% |
| Protein | 5g | 10% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 56mg | 19% |
| Potassium | 245mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 112IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 58mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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