Oatmeal-Banana Pancakes

Start your day with these light and fluffy oatmeal-banana pancakes, a delightful twist on the classic breakfast favorite. Dairy-free and easy to make, they’re perfect for both kids and adults alike.

With the rich flavor of ripe banana and a hint of cinnamon, these pancakes are as nutritious as they are delicious. The almond milk and almond flour create a soft, crepe-like texture that’s irresistibly satisfying.

Serve them up with a drizzle of syrup, a pat of butter, and extra banana slices for a breakfast everyone will love. Simple, wholesome, and full of flavor—these pancakes are sure to become a family favorite.

Oatmeal-Banana Pancakes Ingredients

Old-fashioned oatmeal adds a hearty, wholesome base, transforming into a delicate texture when blended. Almond milk brings a subtle creaminess, perfectly complementing the nutty flavor of almond flour for a satisfying bite.

Ripe banana naturally sweetens the pancakes while lending moisture, creating a soft, light texture. Ground cinnamon infuses warmth and depth, while vanilla extract rounds out the flavor profile. A touch of baking powder ensures these pancakes rise to perfection.

Oatmeal-Banana Pancakes Recipe Tips

1. Let the Batter Rest: After blending the ingredients, allow the batter to sit for 10 minutes to thicken. This resting period helps the oats absorb the liquid, resulting in a fluffier, more cohesive pancake texture. It also enhances the flavor, allowing the spices to meld together.
2. Adjust Pancake Thickness: If you prefer thicker pancakes, add a little more almond flour or reduce the almond milk. For thinner, crepe-like pancakes, use slightly more almond milk to achieve a smooth, pourable consistency.
3. Watch the Heat: Cook your pancakes on medium-high heat. Too hot, and the outside will brown too quickly without cooking the inside properly. Too low, and the pancakes might stick or cook unevenly. Adjust the heat as necessary to ensure an even, golden-brown result.

What to Serve with Oatmeal-Banana Pancakes

1. Fresh Fruit: Complement the natural sweetness of the oatmeal-banana pancakes with a variety of fresh fruits. Berries such as strawberries, blueberries, or raspberries provide a tangy contrast, while extra banana slices elevate the flavor and texture. A handful of chopped nuts or seeds adds crunch and visual appeal.
2. Maple Syrup and Nut Butter: A drizzle of warm maple syrup is a classic choice, but for extra richness, add a spoonful of almond butter or peanut butter. The nutty flavors perfectly balance the sweetness of the pancakes, creating a satisfying, well-rounded dish.
3. Vegan Yogurt: For a creamy and refreshing side, serve the pancakes with a dollop of dairy-free yogurt. Coconut or almond yogurt adds a delightful contrast in texture while maintaining the dish’s dairy-free theme. Sprinkle with granola for added crunch and flavor.

FAQ

1. Can I use regular milk instead of almond milk?
   Yes, you can substitute almond milk with any milk of your choice, but it will no longer be dairy-free. Whole milk or a plant-based alternative like oat milk would work well in this recipe.
2. Can I make the pancakes ahead of time?
   Absolutely! You can make the pancakes in advance and store them in the fridge for up to 2 days. Simply reheat them in a skillet or toaster. They also freeze well for up to a month; just warm them up in the microwave or toaster for a quick breakfast.
3. Can I make these pancakes without almond flour?
   If you don’t have almond flour, you can substitute it with oat flour or regular flour, though the texture and flavor may differ slightly. Oat flour will keep the pancakes gluten-free, but using regular flour may result in a denser pancake.
4. How do I prevent the pancakes from sticking to the skillet?
   Make sure to use a non-stick skillet and coat it lightly with cooking spray or a small amount of oil before cooking. This will help prevent the pancakes from sticking and ensure they cook evenly.

Oatmeal-Banana Pancakes

These light, crepe-like pancakes are not only dairy-free but also incredibly simple to prepare. They make for a delicious, nutritious breakfast your children are sure to enjoy. Serve them with fresh banana slices, syrup, and a pat of butter for the perfect meal.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Breakfast, Pancakes

Cuisine American

Servings 6 People

Ingredients

  

• ½ cup old-fashioned oatmeal
• ¾ cup almond milk
• ½ cup almond flour
• 1 ripe banana
• 2 tablespoons white sugar
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ½ teaspoon baking powder
• ¼ teaspoon salt
• Cooking spray

Instructions

 

• Begin by placing the oatmeal in a blender and processing it into a fine powder. Then, add the almond milk, almond flour, ripe banana, sugar, vanilla extract, cinnamon, baking powder, and salt to the blender. Blend all ingredients together until fully incorporated. Let the batter rest for approximately 10 minutes to thicken.
• Heat a skillet over medium-high heat, lightly coating it with cooking spray. Pour ¼ cup of batter onto the skillet, cooking for 3 to 4 minutes until bubbles appear and the edges begin to dry. Flip the pancake and cook for an additional 2 to 3 minutes until golden brown. Repeat this process with the remaining batter.

Keyword Oatmeal-Banana Pancakes