Banana Oatmeal Pancakes
These Banana Oatmeal Pancakes are light, fluffy and naturally sweet! They’re made easy in a blender and are gluten-free and dairy-free.
Thank you guys so much for all of your sweet birthday wishes!
I’m writing this on Sunday night and we just got home from riding bikes around San Francisco all day. The weather was perfect, it was nice and warm without a cloud in the sky. We had so much fun and I couldn’t have asked for a better way to spend my birthday.
On to more important things, as exhausted as I am right now, I’m still so excited to share this recipe with you!
I have a strong feeling that you guys are going to love it because it’s very similar to my muffin recipes. Except the texture is much lighter because we’re making pancakes, obviously.
I actually tried several times to convert that muffin recipe into pancakes without success and then, after doing a little bit of research, I stumbled a recipe from the King Arthur Flour Whole Grain Baking Cookbook (via Cookie and Kate) that uses similar ingredients.
I adapted that recipe and tried making it in a blender like I did the muffins and wouldn’t you know, they turned out PERFECT.
Their recipe uses butter but I tried it with both nut butter and coconut oil and the results were much better with coconut oil. I tried to take it even further by only using one tablespoon of coconut oil instead of two and unfortunately they were not as good. They were very quick to burn so I recommend sticking with two tablespoons.
Overall they have a naturally sweet flavor with a wonderful light texture and they’re incredibly easy to make. I’m telling you, you have to give them a try!
And of course, if you do please let me know by leaving a comment below or sharing a picture with the hashtag #makingthymeforhealth. It always makes me so happy to hear from you!
2 medium-size ripe bananas
1 and 1/4 cup rolled oats*
2 tablespoons melted coconut oil
3 tablespoons unsweetened vanilla almond milk
1 tablespoon apple cider vinegar (or lemon juice)
1 teaspoon pure maple syrup
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
- Combine the almond milk and the apple cider vinegar in a small measuring cup and set aside for 5 minutes.
- Add the remaining ingredients to the blender then add the milk last. Blend on high for about 15 seconds, or until ingredients are well combined. Allow the batter to sit for about 5 minutes while you warm a skillet over low heat. This allows it to thicken some for fluffier pancakes.
- Pour a small amount of the batter into the skillet and cook for 2-3 minutes, or until bubbles form around the edges of the pancake. Flip it on the opposite side and continue to cook for another 2 minutes. Repeat this step until all of the batter is gone.
- Serve warm with fresh sliced bananas and pure maple syrup and enjoy!
*be sure to use certified gluten-free oats for allergies
Leftovers can be stored in the refrigerator for up to 2 days. I have not tried freezing them yet but please let me know if you do!
Adapted from King Arthur Whole Grain Baking Cookbook