Made without flour, oil, or sugar, these healthy banana pancakes are such a lovely and easy recipe for mornings when you want a special breakfast that’s guilt-free.
- 1 1/2 cups oats (old fashioned or quick oats — both work)
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 extra-ripe medium bananas
- 2 large eggs
- 1/2 to 3/4 cup milk (dairy or nut milk both work)
- 1 teaspoon vanilla extract
- Butter or oil for the pan
- Syrup or other favorite toppings
- Preheat a large skillet or griddle to medium heat.
- Place the oats, baking powder, cinnamon, salt, peeled bananas, eggs, 1/2 cup of milk, and vanilla in the jar of a blender. Blend until smooth, scraping down the sides as needed, about 30 seconds.
- Adjust the thickness to your liking using the extra 1/4 cup of milk. (I like my batter on the thinner side so I normally use all of the extra 1/4 cup of milk.)
- Add a bit of oil or butter to the warm pan, and use a spatula to spread if out on the bottom.
- Using a 1/3 cup measuring cup, pour 1/3 cup of batter into the center of your pan.
- Let the mixture cook until bubbles come through the pancake, pop, and leave a little hole behind. This will take about 1 to 1.5 minutes. When you see this, use a thin spatula to flip the pancake.
- Let it cook an additional 1 minute.
- Adjust the temperature as needed so that the pancake cooks through the middle before it burns on the outside.
- Remove the pancake from the pan and place it on a wire rack set in a rimmed baking sheet. Set the baking sheet in a 200 degree F. oven to keep warm.
- Repeat with remaining batter.
- When all of the batter is cooked, serve warm pancakes with your choice of toppings, such as butter, syrup, bananas, peanut butter, or whipped cream.
- Category: breakfast
- Method: stove top
- Cuisine: American
Keywords: Healthy Banana Pancake Recipe