3-ingredient Banana Oat Pancake
Ingredients
- 1 cup Old-Fashioned Rolled Oats
- 2/3 cup Almond Milk
- 1 large Ripe Banana
peeled, 135 grams/3.5 oz banana flesh
- 1 teaspoon Vanilla Extract
- 1/4 teaspoon Cinnamon
- 2 tablespoons Coconut Sugar
- 1 teaspoon Baking Powder
Directions
- 1
Before you start, weigh the peeled ripe banana. It's important to use the same amount, or the batter can be too dry or too wet.
- 2
In a high-speed blender, add rolled oats and pulse into flour.
- 3
Add almond milk and ripe banana, and blend until smooth. The batter should be slightly thick but runny and easy to pour in a mixing bowl.
- 4
Transfer to a mixing bowl and set aside 10 minutes to give time to the fiber to absorb the liquid. If you like, stir in some optional flavors like 1 teaspoon vanilla extract, a pinch of cinnamon, and 1-2 tablespoons coconut sugar for extra flavor.
- 5
Warm a pancake griddle over medium-high heat. Slightly grease the griddle with coconut oil and scoop out 3 tablespoons of batter per pancake.
- 6
Cook for 2-3 minutes on one side until it is set and starts to dry out.
- 7
Flip on the other side and cook for an extra 1-2 minutes until cooked through.
- 8
Cool on a cooling rack while cooking the remaining batter.
- 9
Serve with banana slices, pecans, and a drizzle of maple syrup.
- 10
Store in an airtight container in the fridge for up to 3 days or freeze and thaw in the fridge the day before.
3-ingredient Banana Oat Pancake
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About this Recipe
Craving a healthy, wholesome breakfast that comes together in a flash? This 3-ingredient banana oat pancake recipe is your new secret weapon for delicious mornings, delivering a satisfying stack with minimal effort.
What makes these banana oat pancakes truly special is their incredible simplicity and natural goodness. By harnessing the binding power of ripe bananas with hearty rolled oats and a touch of almond milk, you achieve fluffy pancakes without needing flour or added sugar. It's an elegant solution for a quick and nutritious start to your day.
Prepare to enjoy a stack of subtly sweet, tender pancakes with a delightful, wholesome texture. The natural sweetness of the banana shines through, beautifully complemented by the optional hints of vanilla and cinnamon that add depth. These pancakes are surprisingly filling for such a light and easy dish, perfect for fueling busy mornings or a relaxed weekend brunch. You'll love how effortlessly they come together for a consistently delicious result.
Feel free to customize this simple recipe to your taste. While almond milk provides a lovely richness, you can easily substitute it with other plant-based milks. Adjust the optional coconut sugar to your preferred level of sweetness, or omit it entirely if your bananas are very ripe. For an extra flavor boost, a pinch of nutmeg alongside the cinnamon or a sprinkle of chocolate chips into the batter would be delightful.
Serve these banana oat pancakes warm, piled high, with your favorite fresh berries, a drizzle of maple syrup, or a dollop of yogurt for an inviting breakfast spread. They're ideal for a nourishing family meal or when you need a quick solo treat.