Can I use quick oats instead of rolled oats for this recipe?

Yes, you can use quick oats in place of rolled oats, but the texture may be slightly different. Rolled oats provide a chewier texture, while quick oats blend smoother. If you use quick oats, the batter may be thinner, and the pancakes might not be as hearty.

Can I make these Banana Oatmeal Pancakes ahead of time?

Absolutely! You can prepare the pancakes in advance and store them in the refrigerator for up to 3 days. To reheat, simply microwave them for 30-60 seconds or warm them up in a pan. You can also freeze the pancakes for up to 3 months and reheat them whenever you need a quick breakfast.

Are Banana Oatmeal Pancakes suitable for those with gluten sensitivities?

Yes! As long as you use certified gluten-free oats, these pancakes are naturally gluten-free. This makes them a great choice for anyone following a gluten-free diet.

Can I add protein powder to this recipe for an extra protein boost?

Yes, you can add protein powder to the batter for an additional protein boost. Simply add 1-2 tablespoons of your preferred protein powder to the blender along with the other ingredients. This will make the pancakes even more filling, perfect for a post-workout meal or a breakfast to keep you energized throughout the morning.

Banana Oatmeal Pancakes – Healthy & Fluffy Recipe

Name: Banana Oatmeal Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 2 medium ripe bananas; 2 eggs; ½ cup unsweetened almond milk; 1 teaspoon vanilla extract; 1 ½ cups old-fashioned rolled oats (gluten-free if needed); 2 teaspoons baking powder; ½ teaspoon ground cinnamon; ¼ teaspoon salt; Olive oil for cooking

Description

These Banana Oatmeal Pancakes are a delicious, healthy, and naturally gluten-free breakfast option. Made with simple ingredients like ripe bananas, eggs, and rolled oats, this recipe is both easy to prepare and packed with nutrition. Whether you’re looking for a quick meal or a post-workout snack, these fluffy pancakes will keep you energized all morning long.

Ingredients

Scale

2 medium ripe bananas
2 eggs
½ cup unsweetened almond milk
1 teaspoon vanilla extract
1 ½ cups old-fashioned rolled oats (gluten-free if needed)
2 teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
Olive oil for cooking

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Instructions

In a blender, combine all the ingredients and blend until smooth (30 seconds to 1 minute).
Let the batter sit in the blender for 2 minutes while you heat the griddle or pan.
Lightly coat a griddle or large non-stick pan with olive oil or coconut oil and set it over medium heat.
Once the pan is hot, pour 1/3 cup of batter onto the pan for each pancake.
Cook for 2-3 minutes until bubbles form around the edges, then flip and cook for another 2 minutes until golden brown.
Remove the pancakes from the pan and serve with your favorite toppings like banana slices, maple syrup, or peanut butter.

Notes

If the pancakes are browning too quickly, lower the heat to avoid burning.
To freeze, place pancakes on a baking sheet and freeze for 30 minutes. Then store in freezer-safe bags for up to 3 months.
For a gluten-free version, use certified gluten-free oats.
If you’re making smaller pancakes, use about 1-2 tablespoons of batter per pancake.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Breakfast
Method: Blender
Cuisine: American

Nutrition

Serving Size: 3 pancakes
Calories: 311 kcal
Sugar: 10.8g
Sodium: 200mg
Fat: 6.9g
Saturated Fat: 1.3g
Unsaturated Fat: 5.6g
Trans Fat: 0g
Carbohydrates: 51.5g
Fiber: 7.4g
Protein: 12.2g
Cholesterol: 186mg