Banana Oatmeal Pancakes
These delicious gluten-free banana oatmeal pancakes are a great hearty and nutritious breakfast the whole family will love.
Servings 4 servings
Calories 261kcal
Ingredients
- 2 large ripe bananas about 2 cups mashed
- ½ cup milk
- 2 large eggs
- 2 teaspoon baking powder
- ¼ teaspoon salt
- 1 Tablespoon honey
- 1 ½ cups old fashioned rolled oats
- Butter or oil for griddle
Instructions
- Add ingredients to blender in the order listed.
- Blend in blender for 30 seconds on medium-high speed or until fully mixed, the batter should be liquid.
- Set mixture to the side for about 5 minutes. Lightly heat griddle or large frying pan over medium-high heat and lightly oil with butter or oil.
- Pour batter onto griddle or pan, about ¼-½ cup at a time. Allow the pancake to brown on one side, about 2-3 minutes and when large bubbles begin to appear at the top, then flip and continue to brown on the other side.
- Remove and continue with the remaining batter. Serve with your favorite pancake toppings.
Notes
- Allowing the batter to rest will allow your pancakes to puff up better. I’d let it rest for about 5-10 minutes.
- Grease the griddle or pan between each batch of pancakes. That will allow the pancakes to brown more evenly on all batches.
- If you find that your butter is burning on the griddle or pan or that your pancakes are getting too dark, lower the heat. Sometimes after the first batch, the temperature will need to be modified to accommodate the pan or griddle being on so long.
Nutrition
Calories: 261kcal | Carbohydrates: 41g | Protein: 8g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 93mg | Sodium: 219mg | Potassium: 594mg | Fiber: 5g | Sugar: 13g | Vitamin A: 295IU | Vitamin C: 5mg | Calcium: 152mg | Iron: 2mg