Description

These Banana Oatmeal Pancakes are a wholesome, gluten-free breakfast option packed with natural sweetness from ripe bananas and real maple syrup. Made with rolled oats, almond milk, and eggs, they offer a delicious, protein-rich start to your day. Topped with fresh berries, banana slices, chocolate chips, and sliced almonds, these pancakes bring a delightful texture and flavor variation to every bite.

Ingredients

Scale

Wet Ingredients

1/2 cup Almond Milk (unsweetened)
2 Eggs
1 Egg White
1 Banana
2 Tablespoons 100% Real Maple Syrup
1 teaspoon Vanilla (optional)

Dry Ingredients

1 1/2 cups Rolled Oats (Gluten-Free recommended)
2 teaspoons Baking Powder
1/4 – 1/2 teaspoon Salt

Toppings

Fresh Berries
Real Maple Syrup
Chocolate Chips
Fresh Banana Slices
Sliced Almonds

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Instructions

Combine Ingredients: In a blender, pour the almond milk, eggs, egg white, banana, maple syrup, vanilla (if using), rolled oats, baking powder, and salt.
Blend Batter: Blend the mixture until smooth and all ingredients are fully incorporated into a uniform batter consistency.
Preheat Skillet: Heat a skillet over medium heat. Once heated, lightly grease with non-stick cooking spray, coconut oil, or butter.
Cook Pancakes: Pour the batter into the skillet forming round pancakes. Cook on one side for 2-3 minutes until bubbles form and edges begin to set.
Flip and Finish Cooking: Carefully flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.
Serve: Drizzle with real maple syrup and add desired toppings such as fresh berries, banana slices, chocolate chips, or sliced almonds.

Notes

Using gluten-free rolled oats makes this recipe suitable for those avoiding gluten.
You can substitute almond milk with any other plant-based milk or dairy milk if preferred.
Adjust the salt quantity according to taste preferences.
For fluffier pancakes, do not over-blend the batter.
Use ripe bananas for natural sweetness and better texture.
These pancakes freeze well; reheat in a toaster or microwave.