Banana Oat Pancakes
These Banana Oat Pancakes are a quick, wholesome, and nutritious breakfast staple, perfect for busy mornings. Made with rolled oats and naturally sweetened with overripe bananas, they are incredibly soft and fluffy despite being flourless. The recipe is versatile, easy to customize, and can be whipped up in less than fifteen minutes using a blender. It's designed to be halal-friendly, using simple, high-quality ingredients to ensure a guilt-free and delicious meal.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 4 servings
- Category: Breakfast
- Method: Griddle Cooking
- Cuisine: American
- Diet: Halal, Vegetarian, Gluten-Free (with certified oats)
Ingredients
2 cups Rolled Oats
2 large Bananas
2 large Eggs
1/2 cup Milk
1.5 tsp Baking Powder
1 tsp Cinnamo
1 tsp Alcohol-free Vanilla Extract
1/4 tsp Salt
Instructions
- Prepare the Oat Flour: Place the rolled oats into your blender and pulse until they reach a fine, flour-like consistency
- Add Wet Ingredients: Add the ripe bananas, eggs, milk, alcohol-free vanilla, baking powder, cinnamon, and salt directly into the blender with the oats
- Blend Until Smooth: Blend on high for about 30 seconds until the batter is creamy and well-incorporated
- Let the Batter Rest: Let the batter sit for 5 minutes to allow the oats to hydrate for fluffier pancakes
- Heat the Pan: Heat a non-stick skillet or griddle over medium-low heat. Lightly grease it with a small amount of halal-certified butter or coconut oil
- Cook the Pancakes: Pour about 1/4 cup of the batter onto the hot surface. Cook until bubbles form on the top and the edges look set
- Flip and Finish: Carefully flip the pancakes and cook for another 1-2 minutes until golden brown on both sides
Notes
For the best flavor and sweetness, use very ripe bananas with brown spots. Avoid over-blending the batter once leavening agents are added to keep the pancakes light and airy.
Cook on medium-low heat to prevent burning, as the fruit sugars can caramelize quickly. Use a thin spatula for flipping, as these flourless pancakes are slightly more delicate than traditional ones.
Store cooled leftovers in an airtight container in the refrigerator for up to four days, or freeze between layers of parchment paper for up to three months. Reheat in a toaster for crisp edges or microwave for 30-45 seconds.
Find it online: https://recipeforhouse.com/banana-oat-pancakes/