With the help of a blender and a hot griddle, these gluten-free banana oatmeal pancakes come together in minutes!
What Makes Gluten-free Banana Oatmeal Pancakes Healthy
Gluten-free banana oatmeal pancakes offer a nutritious twist on the classic breakfast staple. These pancakes are rich in fiber from the oats and bananas, which aids digestion and provides fuel for beneficial gut bacteria. Researchers have noted the prebiotic and antioxidant benefits of oats and how they can support gut microbiota.
Unlike conventional pancakes, these pancakes are gentle on the digestive system and good for folks with gluten sensitivities. The natural sweetness of ripe bananas reduces the need for sweeteners and offers prebiotics that nourish the gut microbiome.
Ingredients for Banana Oatmeal Pancakes
Don’t be intimidated by the list of ingredients. These can literally be thrown into a blender and pulsed to a batter in minutes (you can pre-pulse the oats or not — both methods work). Here’s what you’ll need:
1.5 cups old-fashioned oats
2 bananas
1/4 cup milk of your choice (regular or plant-based. I used almond milk.)
1/4 cup plain yogurt
3 large eggs
1 Tbsp honey
1 tsp vanilla extract
1 1/2 tsp baking powder
3/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp kosher salt
maple syrup for serving
How to Make Gluten Free Banana Oat Pancakes
Place rolled oats in a blender and pulse a few times to grind.
With your fingers, break your two bananas into pieces and add to the blender, mashing slightly before dropping them in.
Add all other ingredients to the blender and blend on high speed for about a minute, stopping to stir and scrape sides as needed.
Let the batter rest for 10 minutes. Heat your griddle while waiting.
Brush the pan with oil or butter. Pour 1/4 cup portions of pancake batter onto the hot griddle and cook until the edges look dry. Flip and continue to cook until done.
Serve warm with maple syrup and any other of your favorite toppings.
How to Keep Pancakes Warm
Put pancakes on an oven-safe platter or baking sheet. Place them in a 275°F oven to keep them hot until ready to serve.
Serving Suggestions for Oatmeal Pancakes
Banana oatmeal pancakes pair well with a variety of toppings and accompaniments. Serve them warm with sliced bananas, a drizzle of honey or maple syrup, and a sprinkle of chopped nuts for added texture and flavor.
Alternatively, top with Greek yogurt or coconut yogurt for a creamy contrast, or spread with almond butter or peanut butter for a protein boost.
Fresh berries, such as strawberries, blueberries, or raspberries, add a burst of color and sweetness,
How to Store Leftover Pancakes
To store leftover pancakes, allow them to cool completely before placing them in an airtight container or resealable plastic bag. Refrigerate for up to 2-3 days or freeze for longer-term storage, separating individual pancakes with parchment paper to prevent sticking.
Banana Oatmeal Pancakes
Ingredients
- 1 1/2 cups old fashioned rolled oats
- 2 large bananas
- 1/4 cup milk (regular or plant-based)
- 1/4 cup plain yogurt
- 3 large eggs
- 1 Tbsp honey
- 1 tsp vanilla
- 1 1/2 tsp baking powder
- 3/4 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp kosher salt
Instructions
- Place rolled oats in a blender and pulse a few times to grind.
- With your fingers, break your two bananas into pieces and add to the blender, mashing slightly before dropping them in.
- Add all other ingredients to the blender and blend on high speed for about a minute, stopping to stir and scrape sides as needed.
- Let the batter rest for 10 minutes. Heat your griddle while waiting.
- Brush the pan with oil or butter. Pour 1/4 cup portions of batter onto the hot griddle and cook until edges look dry. Flip and continue to cook until done.
- Serve warm with maple syrup and any other of your favorite toppings.
Notes
Nutrition
Looking for More Healthy Breakfast Recipes?
Try these other gut-healthy breakfast options:
One Response
these are easy enough for school mornings. Keeps kids bellies satisfied longer than other options! And better for them!