The Best Banana Oatmeal Pancakes
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Banana Oatmeal Pancakes are a healthy twist on your favorite breakfast. Nutritious oats and sweet bananas mixed with cinnamon in a gluten free batter. These pancakes are then stacked sky-high and drizzled with maple syrup, fruit, and walnuts.
It’s Wednesday, and you know what that means… Pancakes! That’s right, it’s Pancake Wednesday. And if that’s not a real thing yet, then I’d like to petition to make it a real thing. It’s the perfect way to celebrate the fact that you’ve made it through the week. You’re half way there, everyone. And you should be damn proud of yourself!
Here it is, another episode of What Breakfast Will I Eat For Dinner? Even though the answer to that one is pretty easy. Banana Oatmeal Pancakes. They’re really quick to make, and taste delicious every time.
And I’ll be celebrating Pancake Wednesday by having banana oatmeal pancakes for dinner tonight. Breakfast-for-dinner actually happens pretty often in my house. One might argue more often than regular dinner. It’s quick, it’s easy, and it’s ready in almost no time. Which makes breakfast the perfect thing for when you get home from work, and you’re too tired to put a lot of effort into dinner. Yes, we all get that way sometimes, even super-awesome food bloggers like myself. What can I say? We’re human… sometimes.
If you’re seriously digging these banana oatmeal pancakes as much as I am right now, you may also want to check out these gluten free pumpkin pancakes. They’re everything you love about fall, stuffed into a tiny little griddle cake of happiness. And it doesn’t matter if it’s winter, you’re still allowed to love pumpkins. All year. It’s the law, or something…
But enough about pumpkins. Let’s get back to the topic at hand: Banana Oatmeal Pancakes, and all of the deliciousness they hold. The mashed bananas in this batter add a moist, fluffy sweetness to these bad boys. Think: Banana Bread. We all love it, we all have a recipe for it (chocolate banana bread, anyone?). And we all secretly eat it for breakfast and tell ourselves it’s just like toast and fruit, or something. Well, it’s kind of like that, but mushed into pancake form, so it’s completely socially acceptable to get down with your banana bread self today.
Then we have the oats. What can I say? They just add this whole other component to this incredible stack of mouth-watering breakfast delight. They give the moist banana cake-ness a really pleasant chewy texture. It’s not a lot, but it’s just enough to let you know that these are – in fact – pancakes, and not banana bread. And it also reminds you that there are oats in here, therefore you’re actually doing something good for yourself today. That’s how it works, right? I like to think so.
Could somebody pass the syrup, please?
And let’s not forget the toppings for these Banana Oatmeal Pancakes!
Pancakes are perfect for carrying anything from fresh fruit to whipped cream to nuts. And to finish them off, you could go several ways here. I’ve chosen to top these banana oatmeal pancakes with more banana (I’m sensing a theme here…), and walnuts. Because walnuts are magical in banana bread, so I naturally assumed they’d be magical adorning these pancakes, too. And I was right, they were everything I dreamed they’d be and more.
You could also choose whatever fruit you have around the house, too. Strawberries with honey, maybe? Or maybe some chopped almonds and blueberries?
The sky is the limit when it comes to banana oatmeal pancakes.
Banana Oatmeal Pancakes
- 3 mashed bananas, ripe
- 2 3/4 cups gluten free all-purpose flour
- 2 cups milk
- 2 large eggs
- 1 cup gluten free rolled oats
- 2 tbsp light brown sugar
- 2 tbsp vegetable oil
- 2 tsp baking powder
- 2 tsp baking soda
- 2 tsp white vinegar
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp salt
- Maple Syrup
- In a large mixing bowl, whisk all dry ingredients together (oats, flour, sugar, baking powder, baking soda, cinnamon, salt).
- Add wet ingredients and mix well until everything is well combined (banana, milk, vinegar, eggs, vanilla, oil).
- Over medium heat, pour about 1/4 cup batter on griddle per pancake.
- When sides start looking firm and top starts to bubble (about 2-3 minutes), flip pancake over. Cook about 2-3 minutes, or until pancake is cooked through.
- Repeat steps with the rest of the batter.
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