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
- 2c rolled oats (use certified gluten free, if GF)
- 1¼c 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
- 1½ tsp baking powder
- ¼ 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 ¼c 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 ½ tsp cinnamon or chai spice mixture to the batter (this would be nice with the apple or nuts)
We make different variations of these at our house often (as what kid doesn’t love pancakes?). Yours look great!
these look great! I’m so glad you’ve been posting such great gluten free recipes, I look forward to each one!
Thank you Betsy! You made my day!
These look awesome! and a great way to use that one extra bananna that is looking weak by the end of the week!
Delicious – and so healthy!! Thanks for another great recipe!
How did I miss these! We LOVE Brinner at our house. Thank you for giving us another delicious reason to buy bananas!
We’re all about breakfast for dinner at my house too. Love it! These pancakes look perfect.
how do these store?? thinking of doing piklet size for lunch boxes.
Rose – They’ll keep for 2-3 days in the refrigerator. You can freeze them and they’ll keep even longer.
These look so yummy! We’ll have to try them soon!
Olivia has decided she maybe likes pancakes and these are healthier and more filling than regular ones! These will be perfect for dinner one night when Rob is working and I don’t want to spend a lot of time cooking for a 2 year old that won’t eat. 😛
Ha! Isn’t that such a tough stage! (We’re still in it!). Here’s hoping they’re a big hit at your house!