These banana oat pancakes are gluten free, dairy free, and naturally sweetened. They are packed with nutrients that will keep the kids’ tummies full. No sugar crashing before lunchtime! Easy enough for a school day and special enough for a weekend treat.
What you’ll need
3 bananas
3/4 C almond milk
3 eggs
1 tsp vanilla
2 C old fashioned rolled oats or 1 3/4 C Oat Flour
3 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
coconut oil for cooking
Substitutions
As always, substitute when necessary or when you feel like it!
Feel free to swap out almond milk for the milk of your choice, add nutmeg or other spices you enjoy, try chia eggs, or add a tablespoon of nut butter! This recipe is very versatile and forgiving.
How to make Gluten free, Dairy free, naturally sweetened Banana Oat Pancakes
This could not be easier… put all of the ingredients into your blender and whiz it up until you reach a smooth consistency. Be sure to let the batter rest for 8ish minutes while you heat up your pan to a medium/ medium-low heat with some coconut oil. This allows the batter to thicken slightly while the oats absorb some of the liquid and gives your pancakes a beautiful texture.
Cook as you would any other pancake!
One note… these pancakes do not form bubbles on top like a typical pancake does. adjust your heat as needed and cook them almost all the way through before flipping.
Serve
You can serve these so make ways. Top them with bananas, berries, and syrup or whipped cream (yum), or sprinkle them with powdered sugar if you like!
One of the reasons I LOVE these pancakes is because they are naturally sweetened. They really don’t need any toppings. These can be enjoyed all by themselves which is a huge win for mama when kids need a breakfast that isn’t too messy. We even take these in the car sometimes! Its honestly like having oatmeal on the go.
Banana Oat Pancakes- gluten free, dairy free, and naturally sweet
These banana oat pancakes are gluten free, dairy free, and naturally sweetened. They are packed with nutrients that will keep the kids' tummies full. No sugar crashing before lunchtime! Easy enough for a school day and special enough for a weekend treat.
Ingredients
- 3 bananas
- 3/4 C almond milk
- 3 eggs
- 1 tsp vanilla
- 2 C oats
- 3 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- coconut oil for cooking
Instructions
Measure all of the ingredients into a blender and blend until you achieve a smooth consistency.
Let the batter rest and thicken for 8ish minutes while you heat your pan with oil.
Cook pancakes almost all the way through before flipping.
Notes
These pancakes do not form the bubbles typical for other pancakes. Cook almost through on one side before flipping.
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