This healthy pancake recipe is easy and delicious! Perfect for families that are always on the go!
This post features a gluten-free oatmeal pancake recipe using banana, oatmeal, vanilla, and eggs, all blended together.
Why Make This Recipe?
I know! I mentioned the two forbidden words that might make you turn away, but please don't! I promise these gluten-free pancakes are even better than your buttermilk pancakes. I swear!
Pancake for breakfast is probably one of the most popular breakfasts around the world. Everyone knows what pancakes are. But can you make a version of pancake that is healthy and easy?
I know mornings can be hectic, so this recipe is perfect for people who are always on the go. It's packed with healthy whole grains like oatmeal and other natural ingredients. The best part for my fast-paced friends is that it will keep you full and happy until lunchtime.
This healthy pancake recipe features bananas and oatmeal. While the flavour isn't exactly like your typical buttermilk pancake, I promise it's just as good! In fact, I argue it's the BEST pancake recipe. Yes, even better than buttermilk pancakes. It's been tested and approved by my IHOP-pancake-loving husband, who isn't going back to buttermilk pancakes again!
The best part about this recipe is the easy cleanup. All the ingredients are combined in the blender. No more cleaning up mixing bowls and beaters—just the blender, and that's it.
Gluten-free Oatmeal Pancakes
Yes, these pancakes are gluten-free! They are also sugar-free too! Health is wealth and we got you the perfect breakfast for you to start your glorious day!
I know at first these ingredients sound too healthy and quite hard to believe it will taste good but it will come out soft, fluffy, and full of flavours. This oatmeal pancake recipe is perfect with maple syrup or any other syrups you like to put on top of your pancakes.
Blender
It's an easy clean-up recipe because we are going to add everything to the blender. The clean-up is very minimal and the results are spectacular!
Pancake Ingredients
Oatmeal
Either old-fashioned oat or quick-cooked oats both work. that's the beautiful thing about this recipe. The oatmeal will also help you feel full till lunchtime.
I use this brand of oatmeal: Bob's Red Mill Gluten Free Organic Old Fashioned Rolled Oats.
Bananas
This recipe is perfect if you have too much over ripe bananas sitting on your kitchen counter. It's the perfect delicious recipe to use for them. The riper they are, the better they are for this recipe. Bananas bring lots of natural sweetness to the pancakes.
Eggs
Eggs help rise the pancake and make it fluffy. It's also a binding ingredient to help the oatmeal stick with the other ingredients.
Baking Powder
Baking powder helps create bubbles and air pockets inside the pancake to get that light and fluffy touch. Baking powder is essential to all pancake recipes.
Professional tips to create a no-fail recipe
Pro Tip #1 - Use a griddle
Griddle has a larger surface area than your regular pans. That means you can cook more pancakes all at once. And it creates an even surface of heat.
Pro Tip #2 - Cook the pancakes with butter
Always add a thin layer of butter on top of your griddle before you put the pancake batter on. This helps the pancake to not stick to the griddle. Plus, butter tastes better than regular cooking oil.
Pro Tip #3 - When to flip the pancakes
How I know when to flip the pancakes is when I start to see little air pockets in the middle of the pancake and the sides of the pancake are no longer looking wet but have a soft matte texture to them.
Healthy Oatmeal Pancakes
Equipment
- high speed blender
Ingredients
- 2 cups royal oats or quick oats
- 1 cup water
- 1 medium riped banana
- 2 eggs
- 2 tbsp melted butter
- 2 tbsp maple syrup
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- 2 tsp vanilla extract
Instructions
- Preheat your griddle on the stovetop and set it on medium low heat.
- In the blender put all the ingredients together and blend on high for 30 seconds. Batter should be smooth with no lump.
- lightly brush the surface of your griddle with butter.
- With your ⅓ measuring cup, scoop the batter with the mesuring cup, and slowly drop the batter on the griddle. Leave enough space between pancakes so they are not touching each other.
- Cook until small bubbles start to form in the middle of the pancake the sides have turned into a matte texture. Flip the pancake and cook for another 1-2 minutes.
- Serve right away with a small slice of butter on top and maple syrup.
This post features a gluten-free oatmeal pancake recipe using banana, oatmeal, vanilla, and eggs, all blended together.
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