3-Ingredient Banana Oat Pancakes

3-Ingredient Banana Oat Pancakes

Whip up a healthy and delicious breakfast in minutes with our 3-Ingredient Banana Oat Pancakes. This simple small-batch blender recipe calls for just bananas, oats, and almond milk, making it a convenient choice for busy mornings. Gluten-free and vegan.

*This recipe is easily doubled.

Course Breakfast

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 219kcal

Author Tessa

Ingredients

1 cup (80g) gluten-free oats
1 medium ripe banana peeled and sliced
¾ cup unsweetened almond milk

Instructions

Add oats to the bowl of a high-speed blender. Blend until oats have turned into oat flour.
Add banana and almond milk to the blender and blend on high until smooth.
Warm a nonstick pan over medium-high heat. If desired, add 1-2 tablespoons coconut oil or butter and allow to melt.
Use a ¼ measuring cup to scoop and pour pancake batter onto the hot griddle. Batter will be thick but pourable. (If batter is too thick to pour, add 1 tablespoon milk at a time.)
Flip the pancake after 1-2 minutes and cook for another minute or so. Pancakes should be golden brown. Monitor heat level and turn down slightly if needed. Repeat until the remaining batter has been used.

Notes

This small-batch recipe makes 6 silver dollar-sized pancakes. It can be easily doubled.
Once your non-stick pan is hot, you may need to turn down the heat slightly so the pancakes do not burn.

Optional add-in's

Pinch of cinnamon
Maple syrup or sweetener of choice
Pinch of salt
Vanilla extract

You can cook these up 2-3 days ahead of time. Allow them to cool to room temperature and then store them in the refrigerator in an airtight container or ziplock back.

To freeze, place cooked cooled pancakes into a freezer bag and store them for up to 3 months.

To reheat, warm them in the microwave at 30-second intervals or at low heat in the oven.

Nutrition