Welcome to a new way of fueling your mornings with our favorite healthy at home breakfast that requires zero flour or eggs. This easy good breakfast is ideal for anyone seeking recipes with bananas gluten free to keep their diet clean and simple. If you are constantly looking for fiber food ideas to improve digestion, these pancakes provide a satisfying texture and natural sweetness. We understand the struggle of finding breakfast easy ideas quick enough for the morning rush, so we designed this recipe to be ready in minutes. It serves as an excellent healthy carb breakfast that gives you sustained energy throughout the day without the crash. For those with specific dietary needs, this low iron breakfast option is light yet filling and fits perfectly into a list of healthy but good breakfast ideas. Even if you follow a plant-based lifestyle, these healthy egg free breakfast ideas will become a staple in your kitchen rotation.
Helpful Tips
- Select the ripest bananas you can find, as the dark spots indicate a higher sugar content which makes the pancakes naturally sweeter and easier to mash into a smooth consistency.
- To achieve the best texture, ensure you process the dry oats into a very fine powder before adding wet ingredients; this prevents the pancakes from feeling grainy or falling apart.
- If you want to experiment with different flavor profiles, consider adding a dash of ground ginger or cardamom which pairs beautifully with the natural banana base.
- For a lighter, fluffier pancake, let the blended batter rest for about five minutes so the oats can fully hydrate before you start cooking on the griddle.
- Use a high-quality non-stick pan and maintain a steady medium-low heat to ensure the centers cook through without burning the exterior.
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
These pancakes shine when served with a variety of textures; try layering them with sliced toasted almonds or a handful of chia seeds. For a classic finish, a light drizzle of honey or agave nectar complements the banana flavor perfectly. If you have leftovers, they keep wonderfully in the fridge for a few days; just pop them in the toaster for a minute to regain that freshly-cooked warmth and crisp edge.
3 Ingredient Banana Oatmeal Pancakes Recipe Easy Good Breakfast
A nourishing three-ingredient morning meal that combines sweet bananas and hearty oats for a perfect stack.
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.
We would love to see how your pancakes turned out, so please share your thoughts and photos with us in the comments!
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