Banana Oatmeal Pancakes – Building a better breakfast one delicious bite at at time, these are a go-to on busy nights and lazy weekends! (Gluten free, dairy free!)
Michael is kind of notorious at our house for singing the wrong words to songs. Once, after I corrected him, he said with a laugh “I didn’t realize I married one of those people who thinks there’s only one way to sing a song.”
We’re sort of that way about breakfast food. We’re not people who think breakfast food is only for breakfast.
Because, well… brinner. It’s our favorite. And these banana oatmeal pancakes? They make a dang good brinner.
I love that they are made from a really healthy set of ingredients and don’t make you feel like crawling back into bed with your stretchy pants on after eating a little stack of them.
Instead, the major ingredients are oatmeal, a ripe banana, and almond milk. All ingredients I feel great about. We’ve been making these for years now, so there are so many great ways to enjoy them.
I love to eat mine with fresh fruit or some toasted nuts on top, but you can always go the syrup route. They’re also kind of a home base recipe. You could add a little cinnamon or chai spice, walnuts or pecans, some grated apples or raisins, or some frozen or fresh blueberries to change things up!
They’re a busy mom’s saving grace on a weeknight for dinner, or they make the best breakfast on a lazy weekend.
Notes on the Recipe:
- If you’re gluten free, do be sure you use certified gluten free oats. We use Bob’s Red Mill brand or Trader Joe’s Gluten Free rolled oats and have had great results.
- Although I haven’t tried it myself, I’ve no reason to believe these wouldn’t work with a flax egg or Ener-G egg replacer if you’re vegan or have an egg allergy. We’ve used Ener-G in other pancake recipes with no problem, but again, I haven’t tested it with these. (If anyone tries it, let me know!)
- You can use whatever milk you like in these. I’m sure dairy milk would work just fine, and coconut milk would probably be delicious.
Love these? Try these other breakfast faves!
- 7 Easy Ways with Overnight Oats
- 5 Fresh Smoothie Bowls to Make Right Now
- How to Make an Acai Bowl
- Roasted Breakfast Potatoes and Veggies
- Easy Paleo Mini Quiche
This is a great home-base recipe for pancakes. See the notes for lots of add-ins and variations!
- 2c rolled oats (use certified gluten free, if GF)
- 1 1/4c almond milk (plus a few tablespoons more, if needed)
- 1 ripe banana
- 1 egg
- 2–3 Tbsp pure maple syrup (if needed)
- 1 tsp vanilla
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- coconut oil, butter, or ghee for greasing your skillet
- Place all ingredients in a blender or food processor and puree until quite smooth. Allow mixture to rest while you heat up your skillet.
- Heat a skillet over medium heat and grease with a little bit of coconut oil (or butter or ghee). Pour a small scoop of batter (we made small pancakes and used a scant 1/4c of batter per pancake) onto the skillet and cook 3-4 minutes, or until bubbles form on the top. Flip pancakes and cook an additional 1-3 minutes, or until golden on the outside and set on the inside. Repeat with remaining batter.
- (If your mixture seems too thick, you may need to add a tablespoon or two of milk)
1. Add in chocolate chips, frozen or fresh blueberries, grated apple or chopped nuts to the batter.
2. Add 1/2 tsp cinnamon or chai spice mixture to the batter (this would be nice with the apple or nuts)