Blender Banana Oatmeal Pancakes

Contemplating on what to do which the ripe banana?! Let’s turn it into an easiest breakfast that’s not just delicious but super healthy too. It’s gluten-free banana oatmeal pancakes.

You can easily get away with just three ingredients for this pancake – banana, oats and egg. But we like it the gold old ways, with more flavors (vanilla extract, cinnamon powder), better texture (with baking powder) and better taste (maple syrup or honey). How does that sound for you for today’s breakfast?

Make It Today

1. Guys, here’s your favorite pancake of all time that got all healthier and better! Go on, treat yourself with freshly made healthy pancake for tomorrow’s breakfast! It wont interfere with your diet plan! It’s packed with healthy complex carbs and proteins!
2. These delicious, healthy, fluffy pancake is made right in your blender! It’s a no fuss pancake recipe! You can make pancake batter in a jiggy, dump all into blender at once, blend. Can’t get easier than this!
3. It’s gluten-free! We used gluten free oats for the pancake recipe.
4. Your excuse to eat dessert for breakfast! A day started with fluffy homemade fresh banana pancakes is definitely going to be a great day!
5. There is no refined sugar, no flour in this recipe. It’s lightly sweetened with honey or pure maple syrup and tastes light and sweet.
6. These banana oats pancakes are anything but bland. Thanks to vanilla extract, cinnamon powder and salt.
7. Top it with anything that’s your favorite. ANYTHING! If you are in the mood to indulge here are some of the suggestions – Strawberry icecream or whipped cream, bacon and maple syrup (ooooh), rich sinful sauces like chocolate sauce, caramel sauce! Why stick to butter and maple syrup?
8. Leftover pancakes can be easily stored in the fridge for upto two days without adding any toppings. Put the pancakes in aluminium foil wax paper in between them to prevent sticking. You can also freeze it in freezer bags for upto a month.

What Goes In Banana Oatmeal Pancakes Recipe

All you need for healthy banana pancakes is shown in below pic (toppings excluded)

Note: I used gluten free rolled oats for this recipe.

How To Make Banana Oatmeal Pancakes (Step-By-Step Pictorial)

1. Dump all the ingredients – gluten free oats, ripe banana, milk, egg, pinch of salt, baking powder, cinnamon powder, vanilla extract into the blender directly. No need to mash banana or powder the oats separately. Dump all at once.
2. Blend until smooth.
3. Heat a griddle or cast iron pan. You can smear the pan with butter if you like.
4. Pour a ladle full or ⅓ cup of pancake batter on to griddle on medium low heat. Oatmeal pancakes needs extra love with low and slow cooking. Be patient. Cook on one side until golden brown and you see tiny bubbles appear around the edges. It will take approximately 2-3 minutes.
5. Flip and cook on other side for another 2 minutes.
6. Serve fresh pancakes with sliced banana and maple syrup on top or with any other toppings of your choice.

Enjoy!

What Types Of Oats To Use – Rolled, Steel Cut or Instant Oats?

Rolled oats are best choice. Instant oats can also be used. Do not use steel cut oats.

Rolled oats or quick cooking oats absorbs moisture and cooks faster with better texture than steel cut oats which does not absorb moisture well and takes longer to cook.

How To Keep Pancakes Warm?

You can make banana pancakes an hour or two ahead and keep it warm in oven. Place oven at 180 degree Fahrenheit and place the pancakes in an oven proof tray until ready to serve.

Got Leftovers? Store, Freeze, and Reheat!

Store – Leftover pancakes can be easily stored in the fridge for upto two days without adding any toppings. Put the pancakes in aluminium foil wax paper in between them to prevent sticking.

Freeze – For longer storage, freeze leftover pancakes. Arrange leftover pancakes in one layer on baking tray. Pop tray into the freezer for about 30 minutes, then place them in freeze container or zip lock bags and freeze up to 2 months.

Reheat – To reheat pancakes microwave until hot or use toaster to reheat pancakes.

What To Put On Banana Pancakes? Toppings Suggestions:

Looking for suggestions on what to top your pancakes with? Try these –

• Decadent choco chips and banana slices
• Sinful syrups like caramel syrup, chocolate syrup or butter scotch syrup
• Ice cream or whipped cream
• Greek yogurt and fresh fruits
• Bacon and maple syrup – I’m sure you’ll love this

MORE BREAKFAST RECIPES THAT YOU SHOULD’NT MISS –

Cinnamon French Toast Sticks

Best Egg Frittata

Instant Pot Rice Pudding

Chia Seed Vanilla Pudding

Instant Pot Steel Cut Oats

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Blender Banana Oatmeal Pancakes

Contemplating on what to do which the ripe banana?! Let’s turn it into an easiest breakfast that’s not just delicious but super healthy too. It’s gluten-free banana oatmeal pancakes.

5 from 7 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Prep Time: 10 minutes

Cook Time: 15 minutes

Servings: 3 servings

Calories: 302kcal

Author: Jyothi Rajesh

Ingredients

• ▢ 2 medium ripe bananas
• ▢ 1 ½ cup gluten free rolled oats can use gluten rolled oats too, if you are not on any dietary restrictions
• ▢ ½ cup milk any milk of your choice – non fat diary milk or almond milk
• ▢ 1 large egg
• ▢ ¼ teaspoon salt
• ▢ 1 ½ teaspoon baking powder
• ▢ 2 teaspoon vanilla extract
• ▢ 1 teaspoon cinnamon powder
• ▢ 1 tablespoon honey or maple syrup
• ▢ Butter for cooking optional

Instructions

• Dump all the ingredients – gluten free oats, ripe banana, milk, egg, pinch of salt, baking powder, cinnamon powder, vanilla extract into the blender directly. No need to mash banana or powder the oats separately. Dump all at once.
• Blend until smooth.
• Heat a griddle or cast iron pan. You can smear the pan with butter if you like.
• Pour a ladle full or ⅓ cup of pancake batter on to griddle on medium low heat. Oatmeal pancakes needs extra love with low and slow cooking. Be patient.
• Cook on one side until golden brown and you see tiny bubbles appear around the edges. It will take approximately 2-3 minutes.
• Flip and cook on other side for another 2 minutes.
• Serve fresh pancakes with sliced banana and maple syrup on top or with any other toppings of your choice.
• Enjoy!

Video

Notes

• You’ll get approximately 10 pancakes(⅓ cup batter each).
• Use rolled oats or quick-cooking oats only. DO NOT USE STEEL CUT OATS for this recipe. 
• The secret to fluffy pancakes is the right consistency of the pancake batter. It should be easy to spread, but doesn’t spread too thinly while pouring. 
• As the batter sits, it will thicken. You can loosen it with milk or water, but do not thin it down too much. You won’t achieve fluffy pancakes with thinned down batter.
• You can use well seasoned cast iron pan to cook pancakes. Or an non stick griddle. 
• Wait before you flip, wait for the bottom to cook to golden brown and tiny bubbles appear around the edges of the pancake. Do not rush it.

 

Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.

 

 

Nutrition

Calories: 302kcal | Carbohydrates: 55g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 59mg | Sodium: 238mg | Potassium: 704mg | Fiber: 6g | Sugar: 18g | Vitamin A: 195IU | Vitamin C: 7mg | Calcium: 172mg | Iron: 2mg

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