Description
Simple and delicious gluten-free banana oat pancakes made with just three ingredients.
Ingredients
Scale
- 1 ripe banana (120g), really spotty for best flavor
- 2 large eggs (100g), preferably at room temperature
- 1/4 cup gluten-free oats (25g), certified gluten-free
- pinch of salt
- pinch of cinnamon
- 1 spoonful peanut butter or almond butter (optional)
- coconut oil or butter for cooking
Instructions
- Blend Ingredients Smoothly: Start by tossing your bananas, oats, and egg into a blender. Blend until the mixture is smooth and creamy, about a minute or so. You want it to have a nice thick consistency, not too runny. If it looks too clumpy, just give it another quick pulse.
- Heat Up the Pan: Place a non-stick skillet on medium heat and let it warm up for a few minutes. You will know it is ready when a few drops of water sizzle and evaporate quickly. Do not crank the heat too high, or you might risk burning those lovely pancakes.
- Pour & Cook Pancakes: Spoon some batter onto the skillet and watch it spread gently. Let it cook for a couple of minutes until the edges start to firm up and tiny bubbles form on the surface. If you see the batter still looking wet, give it a bit more time before flipping to keep them intact.
- Flip Carefully: Gently slide a spatula underneath, then flip the pancake over once it is golden brown. You will want to be a bit gentle here, as it is easy to break them. One common mistake is trying to flip too soon, so make sure they are mostly set first.
- Serve Warm & Enjoy!: Once both sides are golden, take the pancakes out of the pan and transfer them to a plate. Serve them warm with your favorite toppings—fresh fruit is always a great choice!
Notes
- Storage Tips: Refrigeration: Store these pancakes in an airtight container in the refrigerator for up to 3 days.
- Freezing: Pancakes can be frozen for later use.
- Expert Tips: If pancakes seem too thick, adding a splash of milk or water can help create a smoother batter.
- When cooking, keeping the heat on medium or low prevents the pancakes from burning while ensuring they cook through.
- If pancakes fall apart while flipping, waiting until they are cooked through before trying again usually helps.
- Reheating Instructions: Heat on a skillet at low heat for a few minutes, or microwave for 20-30 seconds until warm.
- Serving Suggestions: Top with fresh banana slices, drizzle with maple syrup, or serve with a dollop of yogurt or nut butter.
- Recipe Variations: Mix in a scoop of protein powder for extra nutrition, berries, or chocolate chips into the batter.
- Substitute cinnamon with nutmeg for a different spice profile.
- Ingredient Notes: Use really ripe bananas for the best flavor.
- For nutty flavors, consider using almond butter instead of peanut butter.
- If gluten is not a concern, regular rolled oats can be used instead of gluten-free oats.
Nutrition
- Serving Size: 1 serving
- Calories: 313
- Sugar: 15g
- Sodium: 132mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 327mg