Banana Oat Pancakes (Print Version)
# Ingredients:
→ What You'll Need for Pancakes
01 -
1 ½ cups rolled oats (use gluten-free if you'd like)
02 -
2 bananas, ripe with plenty of brown spots for sweetness
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2 eggs, medium size
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1/2 cup almond milk (unsweetened works best)
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1 teaspoon pure vanilla
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2 teaspoons baking powder
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½ teaspoon cinnamon, ground
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¼ teaspoon sea salt
09 -
Cooking oil (like olive oil) for the pan
# Instructions:
01 -
Toss everything (bananas, oats, eggs, almond milk, vanilla, baking powder, cinnamon, and salt) into a blender. Blend until smooth, about 30-60 seconds. Let it sit while you preheat your pan.
02 -
Brush a frying pan or griddle with olive oil, coconut oil, or a plant-based butter. Heat it up over medium heat until it’s warm.
03 -
Spoon about a third of a cup of the mix onto the hot pan. Cook until you see a few bubbles and the pancakes puff up, about 2-4 minutes.
04 -
Flip them gently, then let the other side cook for 2-3 minutes until golden. If they cook too fast, lower to medium-low. A smoking pan? Turn it down—it’s too hot.
05 -
Clean the pan if needed and add fresh oil for each round. Keep making pancakes with what’s left. You’ll end up with around 9, perfect for 3 people having 3 each.
# Notes:
01 -
Thanks to certified gluten-free oats, these pancakes are gluten-free! They're also dairy-free with no added sugar or flour.
02 -
Sweeter pancakes come from riper bananas. Look for heavy brown-speckled bananas to get the flavor just right.
03 -
To stash these away, freeze them flat on a tray so they don’t stick. After 30 minutes, transfer them to containers or bags. They last about 3 months.
04 -
Want to reheat a frozen one? Pop it on a plate, microwave for about 30-60 seconds, and you’re set.