Description
These banana oatmeal pancakes are a nutritious, naturally gluten-free breakfast that delivers a tender, moist crumb without the need for traditional flour. By blending the ingredients into a smooth batter, the oats break down to create a structure similar to classic pancakes, resulting in a wholesome meal that caramelizes beautifully when cooked.
Ingredients
- 🍌 2 ripe bananas
- 🥚 2 large eggs
- 🌾 120 g rolled oats
- 🥛 60 ml milk
- 🥄 1 tsp baking powder
- 🥄 1 tsp ground cinnamon
- 🥄 1 tsp vanilla extract
Shopping List
- 🍌 Bananas (2)
- 🥚 Eggs (2)
- 🌾 Rolled oats (120 g)
- 🥛 Milk (60 ml)
Instructions
- Combine 🍌 bananas, 🥚 eggs, 🌾 rolled oats, 🥛 milk, 🥄 baking powder, 🥄 ground cinnamon, and 🥄 vanilla extract in a blender, processing until completely smooth so the oats incorporate fully into the batter.
- Let the batter rest for 5 minutes, allowing the 🌾 oats to hydrate and thicken the mixture for a better pancake structure.
- Heat a non-stick pan or griddle over medium heat (about 170°C) and lightly grease the surface to ensure the pancakes release easily.
- Pour approximately 60 ml of batter per pancake onto the pan, working in batches to avoid overcrowding, which prevents steaming and allows for proper browning.
- Cook until small bubbles appear on the surface and the edges look set, then flip carefully and cook the other side until golden brown to achieve a caramelized exterior.
Notes
- Ensure your 🍌 bananas are heavily spotted with brown; this provides the necessary sweetness and moisture for the batter.
- If you prefer a thinner pancake, add an extra 15 ml of 🥛 milk to the blender.
- These pancakes are more delicate than wheat-based versions; use a thin, flexible spatula and gentle motions when flipping.
Chef's Tips
- If the batter appears too thin after resting, add an extra tablespoon of 🌾 oats and pulse briefly; conversely, if too thick, add a splash of 🥛 milk.
- Keep the first batch of finished pancakes warm in an oven set to 80°C while you finish the remaining batter.
- For a cleaner flip, wait until the bubbles on the surface have popped and the edges are firm before sliding your spatula underneath.