Flourless Banana Oat Pancakes Healthy and Simple Recipe

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To make flourless banana oat pancakes, you need simple, wholesome ingredients. Here’s what you’ll need: - 2 ripe bananas - 1 cup rolled oats - 1/2 cup milk (or any dairy-free alternative) - 2 large eggs - 1 teaspoon baking powder - 1 teaspoon cinnamon - 1 teaspoon vanilla extract - A pinch of salt - Coconut oil or non-stick spray for cooking Ripe bananas not only add sweetness but also bind the pancakes. Rolled oats give them a hearty texture. Milk can be any type you like, even almond or oat milk. Eggs add protein and help with fluffiness. Baking powder makes them rise. Cinnamon and vanilla boost the flavor, while salt balances it all. Finally, use coconut oil or non-stick spray to prevent sticking during cooking. This mix creates a tasty and healthy breakfast that feels indulgent but is full of good nutrients. Enjoy these pancakes with your favorite toppings! {{ingredient_image_1}} 1. First, grab your blender. You will mix all the ingredients here. 2. Add 2 ripe bananas, 1 cup rolled oats, and 1/2 cup milk. You can use dairy-free milk if you prefer. 3. Crack in 2 large eggs, then sprinkle in 1 teaspoon baking powder, 1 teaspoon cinnamon, and 1 teaspoon vanilla extract. Don't forget a pinch of salt! 4. Blend everything until smooth. The mixture should be thick and creamy. 5. Now, let the batter sit for about 5 minutes. This helps the oats absorb some liquid and thicken. 6. While the batter rests, heat your non-stick skillet over medium heat. Lightly grease it with coconut oil or some non-stick spray. 1. Pour about 1/4 cup of the batter into the skillet for each pancake. 2. Cook until you see bubbles on the surface, which takes about 2-3 minutes. 3. Carefully flip each pancake over. Cook for another 2-3 minutes until golden brown. 4. Once done, remove the pancakes from the skillet and keep them warm. Repeat with the rest of the batter, greasing the skillet as needed. 1. Keep the pancakes warm on a plate while you finish cooking the rest. 2. For a great look, stack the pancakes high. Drizzle maple syrup or honey over the top. 3. Add fresh berries and a dusting of powdered sugar for a fun touch. You can even slice a banana and place it on top for extra flair! To get the best pancakes, adjust the batter thickness. If your batter is too thin, add more oats. If it's too thick, add a splash of milk. The right thickness helps your pancakes cook evenly. Keep your cooking temperature just right. Use medium heat for cooking. If it’s too hot, the pancakes may burn on the outside and stay raw inside. You can add fun mix-ins like nuts or chocolate chips. This makes your pancakes more exciting. Try walnuts for crunch or dark chocolate for sweetness. You can also play with flavors. Adding spices like nutmeg or allspice can change the taste. A dash of vanilla or almond extract can brighten the flavor too. One common mistake is over-blending the batter. Blend just until smooth. If you blend too long, the pancakes may turn gummy. Another mistake is cooking at too high a temperature. If your skillet is too hot, the pancakes will not cook properly. Stick to medium heat for the best results. Pro Tips Use Overripe Bananas: The riper the bananas, the sweeter your pancakes will be. Look for bananas with brown spots for the best flavor. Adjust Consistency: If the batter is too thick, add a splash more milk. If it's too runny, add a bit more oats. Aim for a pancake batter-like consistency. Low and Slow Cooking: Cook the pancakes on medium-low heat. This ensures they cook through without burning, especially since they contain no flour. Experiment with Add-ins: Feel free to mix in chocolate chips, nuts, or shredded coconut into the batter for added flavor and texture. {{image_2}} To make these pancakes gluten-free, use certified gluten-free oats. These oats are processed in a way that prevents cross-contamination with gluten. If you want to try different textures, you can use alternative flour blends. You can mix almond flour or coconut flour with oats for a unique twist. If you want to make these pancakes vegan, you can replace the eggs. Use flaxseed meal or chia seeds mixed with water as a great egg substitute. For dairy, choose any dairy-free milk like almond, soy, or oat milk. These options give the same creamy texture. For a fun twist, add cocoa powder to the batter for chocolate pancakes. This rich flavor pairs well with the bananas. You can also spice things up by adding nutmeg or allspice. These spices bring warmth and depth to your pancakes, making them even more delightful. To store your leftover pancakes, first let them cool. Place them in an airtight container. You can keep them in the fridge for up to three days. If you want to store them longer, freezing is a great option. Just stack the pancakes with parchment paper in between. Then, wrap them tightly in plastic wrap and place them in a freezer bag. They can last up to two months in the freezer. When it comes to reheating, you have two great choices: the microwave or the skillet. For quick reheating, use the microwave. Heat them for about 30 seconds. Check if they are warm enough. If not, heat for another 15 seconds. If you prefer a crispy edge, use a skillet. Heat on medium for about one minute on each side. This option adds a nice texture. Flourless banana oat pancakes stay fresh for about three days in the fridge. In the freezer, they can last up to two months. Make sure to check for any signs of freezer burn if stored for a long time. Always smell and inspect pancakes before eating. If they look or smell off, it’s best to toss them. Yes, you can make these pancakes ahead of time. After cooking, let them cool. Stack the pancakes between sheets of parchment paper. Place them in an airtight container. Store them in the fridge for up to three days. For longer storage, freeze them. Just layer them with parchment and put them in a freezer bag. When you want to eat them, reheat in the microwave or on a skillet. This keeps them warm and tasty. You can use other fruits like applesauce or pureed pumpkin. These options give a similar texture. You can also try mashed sweet potatoes for a unique twist. Each of these will change the taste a bit but still keep the pancakes moist. Experiment with flavors you enjoy! Dense pancakes can happen for a few reasons. First, check your batter. If it’s too thick, add a bit more milk. Also, make sure you use fresh baking powder. Old baking powder can lose its power. Lastly, don’t overmix your batter. This can make the pancakes tough. Just blend until combined! You now have a complete guide to making tasty pancakes. We covered key ingredients, simple steps, helpful tips, and exciting variations. Remember, practice makes perfect. Don’t worry if your first batch doesn't turn out as you hoped. With these techniques, you'll create fluffy pancakes every time. Try adding your favorite flavors and serving them your way. Enjoy these pancakes for breakfast, lunch, or a snack. Happy cooking!

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Looking for a quick and healthy breakfast? Flourless banana oat pancakes are your answer! They are simple to make and packed with flavor. With just a few ingredients you probably have at home, you can whip up a delicious meal that satisfies your cravings. Let’s dive into this easy recipe that will make your mornings brighter and help you start the day right!

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Why I Love This Recipe

  1. Healthy Ingredients: This recipe uses ripe bananas and rolled oats, making it a nutritious choice for breakfast, packed with fiber and healthy nutrients.
  2. Quick and Easy: With a total preparation and cooking time of just 30 minutes, you can whip up a delicious breakfast in no time!
  3. Flourless Delight: Being flourless, these pancakes are perfect for those with gluten sensitivities and still deliver on taste and texture.
  4. Customizable Toppings: These pancakes serve as a great base to top with your favorite fruits, nuts, or syrups, allowing for endless variations.

Ingredients

To make flourless banana oat pancakes, you need simple, wholesome ingredients. Here’s what you’ll need:

– 2 ripe bananas

– 1 cup rolled oats

– 1/2 cup milk (or any dairy-free alternative)

– 2 large eggs

– 1 teaspoon baking powder

– 1 teaspoon cinnamon

– 1 teaspoon vanilla extract

– A pinch of salt

– Coconut oil or non-stick spray for cooking

Ripe bananas not only add sweetness but also bind the pancakes. Rolled oats give them a hearty texture. Milk can be any type you like, even almond or oat milk. Eggs add protein and help with fluffiness. Baking powder makes them rise. Cinnamon and vanilla boost the flavor, while salt balances it all. Finally, use coconut oil or non-stick spray to prevent sticking during cooking.

This mix creates a tasty and healthy breakfast that feels indulgent but is full of good nutrients. Enjoy these pancakes with your favorite toppings!

Step-by-Step Instructions

Preparation Steps

1. First, grab your blender. You will mix all the ingredients here.

2. Add 2 ripe bananas, 1 cup rolled oats, and 1/2 cup milk. You can use dairy-free milk if you prefer.

3. Crack in 2 large eggs, then sprinkle in 1 teaspoon baking powder, 1 teaspoon cinnamon, and 1 teaspoon vanilla extract. Don’t forget a pinch of salt!

4. Blend everything until smooth. The mixture should be thick and creamy.

5. Now, let the batter sit for about 5 minutes. This helps the oats absorb some liquid and thicken.

6. While the batter rests, heat your non-stick skillet over medium heat. Lightly grease it with coconut oil or some non-stick spray.

Cooking the Pancakes

1. Pour about 1/4 cup of the batter into the skillet for each pancake.

2. Cook until you see bubbles on the surface, which takes about 2-3 minutes.

3. Carefully flip each pancake over. Cook for another 2-3 minutes until golden brown.

4. Once done, remove the pancakes from the skillet and keep them warm. Repeat with the rest of the batter, greasing the skillet as needed.

Serving Suggestions

1. Keep the pancakes warm on a plate while you finish cooking the rest.

2. For a great look, stack the pancakes high. Drizzle maple syrup or honey over the top.

3. Add fresh berries and a dusting of powdered sugar for a fun touch. You can even slice a banana and place it on top for extra flair!

Tips & Tricks

Perfect Pancake Tips

To get the best pancakes, adjust the batter thickness. If your batter is too thin, add more oats. If it’s too thick, add a splash of milk. The right thickness helps your pancakes cook evenly.

Keep your cooking temperature just right. Use medium heat for cooking. If it’s too hot, the pancakes may burn on the outside and stay raw inside.

Customization Ideas

You can add fun mix-ins like nuts or chocolate chips. This makes your pancakes more exciting. Try walnuts for crunch or dark chocolate for sweetness.

You can also play with flavors. Adding spices like nutmeg or allspice can change the taste. A dash of vanilla or almond extract can brighten the flavor too.

Common Mistakes to Avoid

One common mistake is over-blending the batter. Blend just until smooth. If you blend too long, the pancakes may turn gummy.

Another mistake is cooking at too high a temperature. If your skillet is too hot, the pancakes will not cook properly. Stick to medium heat for the best results.

Pro Tips

  1. Use Overripe Bananas: The riper the bananas, the sweeter your pancakes will be. Look for bananas with brown spots for the best flavor.
  2. Adjust Consistency: If the batter is too thick, add a splash more milk. If it’s too runny, add a bit more oats. Aim for a pancake batter-like consistency.
  3. Low and Slow Cooking: Cook the pancakes on medium-low heat. This ensures they cook through without burning, especially since they contain no flour.
  4. Experiment with Add-ins: Feel free to mix in chocolate chips, nuts, or shredded coconut into the batter for added flavor and texture.

Variations

Gluten-Free Options

To make these pancakes gluten-free, use certified gluten-free oats. These oats are processed in a way that prevents cross-contamination with gluten. If you want to try different textures, you can use alternative flour blends. You can mix almond flour or coconut flour with oats for a unique twist.

Vegan Substitutions

If you want to make these pancakes vegan, you can replace the eggs. Use flaxseed meal or chia seeds mixed with water as a great egg substitute. For dairy, choose any dairy-free milk like almond, soy, or oat milk. These options give the same creamy texture.

International Flavors

For a fun twist, add cocoa powder to the batter for chocolate pancakes. This rich flavor pairs well with the bananas. You can also spice things up by adding nutmeg or allspice. These spices bring warmth and depth to your pancakes, making them even more delightful.

Storage Info

Storing Leftovers

To store your leftover pancakes, first let them cool. Place them in an airtight container. You can keep them in the fridge for up to three days. If you want to store them longer, freezing is a great option. Just stack the pancakes with parchment paper in between. Then, wrap them tightly in plastic wrap and place them in a freezer bag. They can last up to two months in the freezer.

Reheating Tips

When it comes to reheating, you have two great choices: the microwave or the skillet. For quick reheating, use the microwave. Heat them for about 30 seconds. Check if they are warm enough. If not, heat for another 15 seconds. If you prefer a crispy edge, use a skillet. Heat on medium for about one minute on each side. This option adds a nice texture.

Shelf Life

Flourless banana oat pancakes stay fresh for about three days in the fridge. In the freezer, they can last up to two months. Make sure to check for any signs of freezer burn if stored for a long time. Always smell and inspect pancakes before eating. If they look or smell off, it’s best to toss them.

FAQs

Can I make these pancakes in advance?

Yes, you can make these pancakes ahead of time. After cooking, let them cool. Stack the pancakes between sheets of parchment paper. Place them in an airtight container. Store them in the fridge for up to three days. For longer storage, freeze them. Just layer them with parchment and put them in a freezer bag. When you want to eat them, reheat in the microwave or on a skillet. This keeps them warm and tasty.

What can I substitute for bananas?

You can use other fruits like applesauce or pureed pumpkin. These options give a similar texture. You can also try mashed sweet potatoes for a unique twist. Each of these will change the taste a bit but still keep the pancakes moist. Experiment with flavors you enjoy!

Why are my pancakes not fluffy?

Dense pancakes can happen for a few reasons. First, check your batter. If it’s too thick, add a bit more milk. Also, make sure you use fresh baking powder. Old baking powder can lose its power. Lastly, don’t overmix your batter. This can make the pancakes tough. Just blend until combined!

You now have a complete guide to making tasty pancakes. We covered key ingredients, simple steps, helpful tips, and exciting variations. Remember, practice makes perfect. Don’t worry if your first batch doesn’t turn out as you hoped. With these techniques, you’ll create fluffy pancakes every time. Try adding your favorite flavors and serving them your way. Enjoy these pancakes for breakfast, lunch, or a snack. Happy cookin

To make flourless banana oat pancakes, you need simple, wholesome ingredients. Here’s what you’ll need: - 2 ripe bananas - 1 cup rolled oats - 1/2 cup milk (or any dairy-free alternative) - 2 large eggs - 1 teaspoon baking powder - 1 teaspoon cinnamon - 1 teaspoon vanilla extract - A pinch of salt - Coconut oil or non-stick spray for cooking Ripe bananas not only add sweetness but also bind the pancakes. Rolled oats give them a hearty texture. Milk can be any type you like, even almond or oat milk. Eggs add protein and help with fluffiness. Baking powder makes them rise. Cinnamon and vanilla boost the flavor, while salt balances it all. Finally, use coconut oil or non-stick spray to prevent sticking during cooking. This mix creates a tasty and healthy breakfast that feels indulgent but is full of good nutrients. Enjoy these pancakes with your favorite toppings! {{ingredient_image_1}} 1. First, grab your blender. You will mix all the ingredients here. 2. Add 2 ripe bananas, 1 cup rolled oats, and 1/2 cup milk. You can use dairy-free milk if you prefer. 3. Crack in 2 large eggs, then sprinkle in 1 teaspoon baking powder, 1 teaspoon cinnamon, and 1 teaspoon vanilla extract. Don't forget a pinch of salt! 4. Blend everything until smooth. The mixture should be thick and creamy. 5. Now, let the batter sit for about 5 minutes. This helps the oats absorb some liquid and thicken. 6. While the batter rests, heat your non-stick skillet over medium heat. Lightly grease it with coconut oil or some non-stick spray. 1. Pour about 1/4 cup of the batter into the skillet for each pancake. 2. Cook until you see bubbles on the surface, which takes about 2-3 minutes. 3. Carefully flip each pancake over. Cook for another 2-3 minutes until golden brown. 4. Once done, remove the pancakes from the skillet and keep them warm. Repeat with the rest of the batter, greasing the skillet as needed. 1. Keep the pancakes warm on a plate while you finish cooking the rest. 2. For a great look, stack the pancakes high. Drizzle maple syrup or honey over the top. 3. Add fresh berries and a dusting of powdered sugar for a fun touch. You can even slice a banana and place it on top for extra flair! To get the best pancakes, adjust the batter thickness. If your batter is too thin, add more oats. If it's too thick, add a splash of milk. The right thickness helps your pancakes cook evenly. Keep your cooking temperature just right. Use medium heat for cooking. If it’s too hot, the pancakes may burn on the outside and stay raw inside. You can add fun mix-ins like nuts or chocolate chips. This makes your pancakes more exciting. Try walnuts for crunch or dark chocolate for sweetness. You can also play with flavors. Adding spices like nutmeg or allspice can change the taste. A dash of vanilla or almond extract can brighten the flavor too. One common mistake is over-blending the batter. Blend just until smooth. If you blend too long, the pancakes may turn gummy. Another mistake is cooking at too high a temperature. If your skillet is too hot, the pancakes will not cook properly. Stick to medium heat for the best results. Pro Tips Use Overripe Bananas: The riper the bananas, the sweeter your pancakes will be. Look for bananas with brown spots for the best flavor. Adjust Consistency: If the batter is too thick, add a splash more milk. If it's too runny, add a bit more oats. Aim for a pancake batter-like consistency. Low and Slow Cooking: Cook the pancakes on medium-low heat. This ensures they cook through without burning, especially since they contain no flour. Experiment with Add-ins: Feel free to mix in chocolate chips, nuts, or shredded coconut into the batter for added flavor and texture. {{image_2}} To make these pancakes gluten-free, use certified gluten-free oats. These oats are processed in a way that prevents cross-contamination with gluten. If you want to try different textures, you can use alternative flour blends. You can mix almond flour or coconut flour with oats for a unique twist. If you want to make these pancakes vegan, you can replace the eggs. Use flaxseed meal or chia seeds mixed with water as a great egg substitute. For dairy, choose any dairy-free milk like almond, soy, or oat milk. These options give the same creamy texture. For a fun twist, add cocoa powder to the batter for chocolate pancakes. This rich flavor pairs well with the bananas. You can also spice things up by adding nutmeg or allspice. These spices bring warmth and depth to your pancakes, making them even more delightful. To store your leftover pancakes, first let them cool. Place them in an airtight container. You can keep them in the fridge for up to three days. If you want to store them longer, freezing is a great option. Just stack the pancakes with parchment paper in between. Then, wrap them tightly in plastic wrap and place them in a freezer bag. They can last up to two months in the freezer. When it comes to reheating, you have two great choices: the microwave or the skillet. For quick reheating, use the microwave. Heat them for about 30 seconds. Check if they are warm enough. If not, heat for another 15 seconds. If you prefer a crispy edge, use a skillet. Heat on medium for about one minute on each side. This option adds a nice texture. Flourless banana oat pancakes stay fresh for about three days in the fridge. In the freezer, they can last up to two months. Make sure to check for any signs of freezer burn if stored for a long time. Always smell and inspect pancakes before eating. If they look or smell off, it’s best to toss them. Yes, you can make these pancakes ahead of time. After cooking, let them cool. Stack the pancakes between sheets of parchment paper. Place them in an airtight container. Store them in the fridge for up to three days. For longer storage, freeze them. Just layer them with parchment and put them in a freezer bag. When you want to eat them, reheat in the microwave or on a skillet. This keeps them warm and tasty. You can use other fruits like applesauce or pureed pumpkin. These options give a similar texture. You can also try mashed sweet potatoes for a unique twist. Each of these will change the taste a bit but still keep the pancakes moist. Experiment with flavors you enjoy! Dense pancakes can happen for a few reasons. First, check your batter. If it’s too thick, add a bit more milk. Also, make sure you use fresh baking powder. Old baking powder can lose its power. Lastly, don’t overmix your batter. This can make the pancakes tough. Just blend until combined! You now have a complete guide to making tasty pancakes. We covered key ingredients, simple steps, helpful tips, and exciting variations. Remember, practice makes perfect. Don’t worry if your first batch doesn't turn out as you hoped. With these techniques, you'll create fluffy pancakes every time. Try adding your favorite flavors and serving them your way. Enjoy these pancakes for breakfast, lunch, or a snack. Happy cooking!

Flourless Banana Oat Pancakes

Delicious and healthy pancakes made with ripe bananas and rolled oats, perfect for breakfast.
Print Recipe Pin Recipe
Course Breakfast
Cuisine American
Servings 4
Calories 150 kcal

Ingredients
  

  • 2 pieces ripe bananas
  • 1 cup rolled oats
  • 0.5 cup milk (or any dairy-free alternative)
  • 2 large eggs
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • as needed none coconut oil or non-stick spray for cooking

Instructions
 

  • In a blender or food processor, combine the ripe bananas, rolled oats, milk, eggs, baking powder, cinnamon, vanilla extract, and salt. Blend until smooth and well combined, with a thick batter consistency.
  • Let the batter sit for about 5 minutes; this will help the oats absorb some of the liquid and thicken the batter.
  • Heat a non-stick skillet or a griddle over medium heat and lightly grease it with coconut oil or non-stick spray.
  • Pour about 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles start to form on the surface (about 2-3 minutes).
  • Carefully flip the pancakes and cook for another 2-3 minutes or until golden brown. Remove from the skillet and keep warm.
  • Repeat with the remaining batter, greasing the skillet as necessary.

Notes

Stack the pancakes high and drizzle with maple syrup or honey, topped with fresh berries and a dusting of powdered sugar for a delightful presentation. Add a few slices of banana on top for added flair!
Keyword banana, gluten-free, oatmeal, pancakes

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