Welcome to my kitchen where we transform pantry staples into incredible meals like this healthy at home breakfast staple. If you are constantly looking for recipes with bananas gluten free then this quick pancake batter will become your new best friend. I love sharing fiber food ideas that actually taste like a treat and keep you energized all morning long. This specific recipe is my go-to when I need a healthy carb breakfast that takes less than twenty minutes from start to finish. It serves as one of those healthy egg free breakfast ideas that ensures everyone at the table can enjoy a stack. Finding healthy but good breakfast ideas used to be a chore but these fluffy pancakes make it effortless. Let this breakfast easy ideas quick guide inspire you to whip up something wholesome today.
Helpful Tips
- Ensure your bananas are heavily speckled with brown spots as this provides the natural sugar and moisture required for the perfect rise without adding sweeteners.
- If you find the batter thickening too much while resting between batches just whisk in a tiny splash of milk to restore that pourable consistency.
- For a more complex flavor profile I highly recommend adding a dash of ground cinnamon or a teaspoon of flax seeds to the blender.
- To achieve a perfectly golden exterior without sticking make sure your griddle is fully preheated before dropping the first spoonful of batter.
- You can customize these by folding in fresh blueberries or dark chocolate chips after blending to give each bite a burst of flavor.
Step-by-Step Instructions
- Place the rolled oats into your blender and pulse for about 30 seconds until they reach a fine, flour-like consistency.
- Add the peeled ripe bananas and the milk of your choice into the blender with the oat flour.
- Blend the mixture on medium-high speed until the batter is completely smooth and thickened.
- Heat a non-stick skillet or griddle over medium heat. If your pan isn’t perfectly non-stick, lightly grease with a small amount of coconut oil.
- Pour approximately 1/4 cup of batter onto the hot skillet for each pancake, leaving space between them for flipping.
- Cook for 2 to 3 minutes until you see small bubbles forming on the surface and the edges appear set and matte.
- Carefully flip the pancakes using a thin spatula and cook for an additional 1 to 2 minutes until golden brown on the other side.
- Transfer to a plate and repeat the process with any remaining batter.
Ingredients
- 2 large ripe bananas (the spottier, the better)
- 1.5 cups rolled oats (certified gluten-free)
- 1/2 cup unsweetened almond milk or milk of choice
Shopping List
- Produce: 2 large ripe bananas
- Pantry: Rolled oats (certified gluten-free)
- Dairy & Eggs: Unsweetened almond milk or preferred milk alternative
Equipment Needed
- High-speed blender
- Non-stick skillet or griddle
- Spatula
- Measuring cups
Variations & Serving Ideas
I recommend serving these delicious pancakes with a dollop of creamy nut butter and a drizzle of organic honey or maple syrup for extra indulgence. They look beautiful topped with sliced strawberries and a sprinkle of chia seeds if you are hosting a brunch. For those who like to meal prep these pancakes store exceptionally well in an airtight container in the fridge for three days. You can even freeze them with small squares of parchment paper in between each layer so they are ready to pop into the toaster on busy mornings.
3 Ingredient Banana Oatmeal Pancakes Recipe Healthy At Home Breakfast
A simple three-ingredient stack that combines ripe bananas and oats for a nutritious gluten-free morning treat.
Ingredients
- 2 large ripe bananas (the spottier, the better)
- 1.5 cups rolled oats (certified gluten-free)
- 1/2 cup unsweetened almond milk or milk of choice
Instructions
- Place the rolled oats into your blender and pulse for about 30 seconds until they reach a fine, flour-like consistency.
- Add the peeled ripe bananas and the milk of your choice into the blender with the oat flour.
- Blend the mixture on medium-high speed until the batter is completely smooth and thickened.
- Heat a non-stick skillet or griddle over medium heat. If your pan isn't perfectly non-stick, lightly grease with a small amount of coconut oil.
- Pour approximately 1/4 cup of batter onto the hot skillet for each pancake, leaving space between them for flipping.
- Cook for 2 to 3 minutes until you see small bubbles forming on the surface and the edges appear set and matte.
- Carefully flip the pancakes using a thin spatula and cook for an additional 1 to 2 minutes until golden brown on the other side.
- Transfer to a plate and repeat the process with any remaining batter.
I hope this simple recipe brings a little joy to your breakfast table this week and I would love to hear how yours turned out!
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