So my son Daevyd requested pancake this morning and right away I started thinking what kind of healthy pancake recipe could I make for him that will be easy to prepare and be different from the ones that I have already shared here.
I wanted to prepare a recipe for oatmeal pancakes without flour and share it with you all.
I have already shared my Strawberry Protein Pancakes, Carrot Cake Pancakes, Raspberry Almond Pancakes, and my Jamaican Banana Fritters Recipe. Having ripe bananas on hand, I decided to make a recipe for easy oatmeal banana pancakes.
How To Make Banana Oatmeal Pancakes
The process to make these kid-friendly vegan Banana Oatmeal Pancakes pancakes were so easy that even your little ones can help. I made it the pancakes in a blender which made cleaning up so easy.
You want to start with a very ripe banana, the one with all the speckles. It will add nature flavor and sweetness to your pancakes. For the oatmeal, I used certified Gluten-Free Rolled Oats and my favorite brand is Bob’s, Red Mills.
I literally placed all the ingredients in my high-speed blender and process until smooth. The batter thickens as it sits so you want to bear that in mind when preparing your pancakes so don’t leave the batter sitting for too long.
I made this Vegan Banana Oatmeal Pancakes recipe three times and the first time I did I didn’t include the baking powder and the recipe turned out great, so it is totally up to you whether you use it or not.
If the batter gets too thick, add a little extra liquid whether it be more non-dairy milk or water and blend for about 4 seconds until batter is smooth and at the right consistency again.
I cook the pancakes on each side in a non-stick pan. I usually put a lid on my skillet and leave it slightly open after I turn over the pancake just to make sure it cooks through. My favorite way to serve pancakes is topped with maple syrup and fruits. I also love to spread with peanut butter and jelly.
Is Oatmeal Gluten-free?
Note that although gluten-free oatmeal is used in the batter. You will find a percentage of individuals who are sensitive to gluten will also be sensitive to oatmeal.
Oatmeal doesn’t contain gluten but may get cross-contaminated with wheat during processing. The protein in oatmeal is called avenalin, it is similar to the protein in wheat called gluten.
However, some people who are sensitive to wheat find that they are also sensitive to oatmeal. They get the same bad reaction as they do when they consume wheat.
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- Energy: 109 kcal / 456 kJ
- Fat: 5 g
- Protein: 2 g
- Carbs: 15 g
- Preparation: 5 min
- Cooking: 6 min
- Ready in: 11 min
- 6 pancakes
- Place all the ingredients in a blender, roll oats, almond milk, maple syrup, banana, vanilla, baking powder, salt. Process until completely smooth.
- Brush oil in a large non-stick skillet or griddle over medium heat. Add batter and cook until edges are golden brown, about 2-3 minutes, flip the pancake and cook for another 2-3 minutes. Repeat until batter is all gone.
- Serve topped with maple syrup and fruits.