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These banana oat pancakes are made right in a blender and are actually gluten-free as well, making them an easy and healthier breakfast option.
What is better than pancakes on a Saturday morning… banana pancakes!! Maybe listen to some of Jack Johnson’s song “Banana Pancakes” while making them and it sounds like a great way to start the weekend. Unfortunately when it comes to being semi-healthy, pancakes aren’t something that we eat very often even though I love them. But when you make banana oat pancakes, things might just change.
A few months ago, our favorite blogger, Half Baked Harvest, came out with a healthy chai banana pancakes recipe. While I’m normally not a huge fan of chai spices, these banana pancakes changed my mind.
These pancakes have no added sugar, no flour (uses oatmeal instead), and a lot of eggs so you get more protein. What is even better, is that you throw everything in a blender, push start, and you have the batter made. Super easy. I would recommend toasting some walnuts, cutting up some bananas, and topping with some granola for added crunch and texture. It’s a delicious and guilt-free breakfast… and it’s making my mouth water as I write this! Sounds like pancakes are on the menu this weekend… hope you enjoy these banana pancakes with oats that we do.
And if you are a banana lover, consider other banana breakfast recipes like chocolate peanut butter banana breakfast cookies, vegan banana chocolate chip muffins, banana bread baked oatmeal and banana nutella crepes.
What Ingredients are in this Banana Oat Pancakes Recipe?
- Eggs
- Bananas
- Old-fashioned oats
- Vanilla extract
- Baking powder
- Spices – cinnamon, ginger, cardamom, allspice, salt
- Vegetable oil
- Toppings – maple syrup, walnuts, granola, bananas
How to Make Banana and Oat Pancakes
- In food processor or blender, add eggs, egg whites, banana, oats, vanilla extract, baking powder, cinnamon, ginger, cardamom, allspice and salt.
- Blend until batter is smooth, about 1 minute.
- Heat oil in large skillet over medium heat. Use 1/4 cup scoop to scoop out batter into pan. Cook 3-4 pancakes at a time.
- Once pancakes start to bubble, flip and cook for another minute. Repeat with remaining pancake batter.
Are these Pancakes Gluten-Free?
Yes because you use old-fashioned oats instead of flour to make these pancakes, they are gluten-free.
How to Freeze Pancakes
Yes you can actually freeze pancakes. Just let them cool to room temperature on a wire rack and then place on a baking sheet to freeze. Once they’re hard enough, place in a freezer bag. Once ready to reheat, add the pancakes to a plate and microwave for 30-60 seconds or until warm.
Tips for Tasty Banana Oat Pancakes
- A blender is a must for these banana oat pancakes, so don’t skip out. By placing on the ingredients in the blender, you easily combine everything to make it like pancake batter. There is no flour so you don’t have to worry about overworking anything.
- Banana oat pancake batter is thinner than traditional pancake batter. However it shouldn’t be runny. If it is too thin, add 1 tbsp of oats at a time and blend until reaching desired consistency. If it’s too thick, then add 1 tbsp of milk at a time and blend.
- Use an Electric Skillet which allows you to make multiple pancakes at a time, but you can use a cast iron skillet as well.
- Wait until bubbles pop and form holes that stay open on the surface of the batter before flipping the pancakes.
- Heat oven to 200°F and place pancakes on a baking sheet to keep warm wan cooking additional pancakes.
Other Breakfast Recipes
- Pumpkin Chocolate Chip Pancakes
- Apple Ricotta Pancakes
- Bacon Cheddar Waffles
- Orange Rolls
- Vegan Banana Chocolate Chip Muffins
If you’ve tried these Banana Oat Pancakes or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I’m up to.
Banana Oat Pancakes
Ingredients
- 2 whole eggs + 2 egg whites
- 1 large ripe banana
- 1 cup old fashioned oats
- 1 tbsp vanilla extract
- 1 tsp baking powder
- 3/4 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp cardamom
- 1/4 tsp allspice
- 1/4 tsp salt
- vegetable oil
- maple syrup, bananas, granola for serving
Instructions
- Combine the eggs, egg whites, banana, oats, vanilla, baking powder, cinnamon, ginger, cardamom, allspice and salt in a blender and blend until the oatmeal is ground and the mixture begins to look like pancake batter, which should take about 1 minute.
- Heat a large skillet over medium heat with just enough vegetable oil that it's lightly greased. Use 1/4 cup measurer and pour 1/4 cup of the batter into the pan and let cook until bubbles start to appear on top. Once there are bubbles, flip with a spatula and let cook on the other side for about a minute. Repeat with the remaining batter. Top with your desired toppings and serve immediately.
Notes
- A blender is a must for these banana oat pancakes, so don't skip out. By placing on the ingredients in the blender, you easily combine everything to make it like pancake batter. There is no flour so you don't have to worry about overworking anything.
- Banana oat pancake batter is thinner than traditional pancake batter. However it shouldn't be runny. If it is too thin, add 1 tbsp of oats at a time and blend until reaching desired consistency. If it's too thick, then add 1 tbsp of milk at a time and blend.
- Use an Electric Skillet which allows you to make multiple pancakes at a time, but you can use a cast iron skillet as well.
- Wait until bubbles pop and form holes that stay open on the surface of the batter before flipping the pancakes.
- Heat oven to 200°F and place pancakes on a baking sheet to keep warm wan cooking additional pancakes.
I’ve seen this before with using oats in pancakes. Will have to try it out!