Friends, meet my favorite pancake recipe -- these banana oat pancakes are fantastic for a multitude of reasons. You can accomodate a variety of dietary restrictions - gluten free, vegetarian, vegan, dairy-free, egg-free with just one recipe. Now, I know that I just wrote that and you might have though "I'll skip these healthy pancakes." That would be a mistake.
However, I have made these for countless gluten eaters who also love all things dairy and eggs. All I have ever heard is compliments on how delicious these are. Seriously. Make these this weekend. You're welcome.
The versatility of using ingredients that are already in your pantry (no special gluten-free flours here) and being able to quickly modify for people, but also please the entire group. We have a #WINNER
I have been known to include these banana oat pancakes in a Sunday meal prep since they store either in the fridge for the week or the freezer for up to a month. Pop one in the toaster and slather with peanut butter, maybe even top with more banana and you have a great breakfast to sit and enjoy while sipping your coffee or take on the run.
If you head over and take a peek at my post about what to gift for a meal train-- these are one of my favorite items to send to a new parent. I stack the pancakes between squares of wax paper so that each banana oat pancake can be easily defrosted individually. Tell those new parents they can to toast and dip straight into the peanut butter jar one handed while juggling a newborn.
If you make my Banana Oat Pancakes please be sure to leave a comment and give this recipe a rating! Above all, I love hearing from you all and always do my best to respond to each and every comment.
And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
- 2 cups oats
- 1 1/4 cup milk (almond, cashew or dairy)
- 1 large banana
- 1/2 teaspoon ground cinnamon
- 1 tablespoon maple syrup
- 1/4 teaspoon Salt
- 1 teaspoon vanilla extract
- 1 1/2 teaspoon baking powder
- 1 large egg
- coconut oil (for cooking)
- In a blender, add all ingredients except the egg and coconut oil. Blend until combined. Add egg and blend until just mixed.
- Heat a griddle or large non-stick pan over medium-high heat. When hot, melt a small dollop of coconut oil on the pan. Using a 1/4 cup, scoop or pour the batter onto the coconut oil. Repeat the process of melting a small amount of coconut oil and covering with batter until the pan is out of space. Cook each pancake for approximately 2-3 minutes per side, or until slightly browned.
- Serve hot with butter and maple syrup, jam, powdered sugar or top with mashed in-season fruit.
Use almond or cashew milk and a flax egg in place of the egg. To make a flax egg, mix 2 1/2 tablespoons water with 1 tablespoon flaxseed meal. Let sit for 5 minutes and add in place of the egg. -GLUTEN FREE-
Be sure that the oats are gluten free. -FREEZE-
These freeze beautifully! I suggest cutting wax paper into squares and placing those between them for the easiest thawing. However, I haven't really had that much of a problem freezing them stacked directly on top of each other as long as I let them cool completely before packing them up to freeze. -GIFT-
These are one of my favorite recipes to gift to new parents!