Banana Oatmeal Pancakes
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
9 small pancakes
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Calories
122 kcal
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Course
Breakfast
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Cuisine
gluten-free
Banana Oatmeal Pancakes
Description
This recipe uses a blender to combine mashed banana, oats, eggs, syrup, oil, vanilla, baking powder, salt, and water into a smooth batter. Cooking on medium-low heat helps develop a golden crust without burning, yielding fluffy pancakes with a tender center. The oats contribute a slightly chewy texture and a nutty flavor complementing the sweetness of banana and maple syrup.
The method suggests pouring 1/4 cup per pancake and cooking until bubbles appear in the center before flipping. Pancakes hold their shape well and can be made in batches on a skillet or griddle.
For convenience, the recipe offers an oven-baking option, spreading batter on parchment-lined pans and baking at 350°F until set. This method requires no flipping and allows cooking multiple pancakes simultaneously.
Nutrition is calculated per small pancake, and the batter may thicken if resting; stirring with a spoon helps manage consistency. This recipe yields about 9 small pancakes.
Ingredients
- 2 egg
- 1 banana (ripe with spots on the skin)
- 2 tablespoons maple syrup
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon vanilla extract
- 1/4 cup water
- 1 1/2 cups rolled oats (certified gluten-free, if needed)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Instructions
- In a blender, combine the eggs, banana, maple syrup, oil, vanilla, water, oats, baking powder, and salt. (It's easiest to blend when you add the liquid ingredients first.) Blend until the batter is smooth, and stop and scrape down the sides, if needed.
- Preheat a skillet over medium-low heat, and grease it with olive oil to prevent sticking. You'll know it's ready to cook when a splash of water instantly sizzles on the pan.
- Pour roughly a 1/4 cup of batter into the pan, and let it cook for 2 to 3 minutes, until the center starts to bubble. Be sure to keep the heat on the low-side, so that your pancake doesn't start to burn before the center gets cooked through.
- Flip the pancake and cook for another 2 to 3 minutes, until both sides are golden. Repeat this process with the remaining batter, until all of the pancakes are cooked. (You can cook several at once if you use a griddle on your stove top.) The batter may thicken as it sits in the blender, so use the back of a spoon to spread out the batter on the pan, if you need to. If you add extra liquid to the pancake batter, the center may turn gummy in texture.
- Serve these pancakes warm, with fresh fruit and maple syrup, if desired. Leftover pancakes can be stored in an airtight container in the fridge for up to a week, or frozen for up to 3 months. Reheat the pancakes in the toaster for an easy morning!
Notes
- Nutrition estimate applies to one of nine small pancakes in the recipe.
- To bake pancakes, spread batter on parchment-lined sheet pans, leave space between pancakes, and bake at 350°F for 10-12 minutes without flipping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9small pancakes
Amount Per Serving
Calories 122 kcal
% Daily Value*
| Calories | 122kcal | 6% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 41mg | 14% |
| Sodium | 16mg | 1% |
| Potassium | 210mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 66IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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