Banana Oat Pancakes (No Refined Sugar, Gluten-Free) Ingredients (Makes 8 small pancakes):
These Banana Oat Pancakes are a delicious, nutrient-packed breakfast perfect for little eaters and grown-ups alike. Made with wholesome rolled oats, creamy mashed banana, and a hint of cinnamon and vanilla, they’re naturally sweet without added sugar. The eggs and optional flax or chia seeds add a protein boost, while a splash of milk keeps them soft and fluffy. Lightly cooked in coconut oil or butter, these pancakes turn golden and tender, with a comforting banana flavor in every bite. Stack them high and top with fresh fruit for a healthy, satisfying start to the day!
BREAKFAST MEALS
5/8/20241 min read
Ingredients (Makes 8 small pancakes):
1 ripe banana (mashed)
2 eggs
1/2 cup rolled oats
1/4 cup milk (dairy or plant-based)
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp vanilla extract
Optional: 1 tbsp ground flaxseed or chia seeds (for extra nutrition)
Coconut oil or butter for cooking
Instructions:
In a blender or food processor, combine banana, eggs, oats, milk, baking powder, cinnamon, and vanilla. Blend until smooth.
Let the batter sit for 5 minutes to thicken slightly.
Heat a non-stick skillet over medium-low heat and lightly grease with coconut oil or butter.
Pour small rounds of batter into the pan (about 2 tablespoons each).
Cook 2–3 minutes until bubbles form and edges firm up. Flip and cook another 1–2 minutes until golden.
Serve warm with fresh fruit, a dollop of Greek yogurt, or a drizzle of nut butter.
Cookware and appliances used to cook this meal:
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