These 4-Ingredient Banana Oat Pancakes are gluten free and the perfect meal prep breakfast – you can even freeze them for later!
Gain access to my free 4-week meal prep magic ebook!
How to make this recipe
- Mash bananas in a large bowl.
- To the mashed bananas add 2 large eggs and mix.
- Blend oats to create an oat flour, add baking powder, stirring well to combine. Add oat flour and baking soda mixture to the eggs and bananas.
- Add in almond milk and mix.
- Grease pan with butter. Add batter to the pan. Flip pancakes when the bottoms start to form and bubbles start to form. Cook until the pancakes are browned on both sides. Repeat until all pancakes are cooked.
- Top pancakes with fresh fruit and other toppings of your choice. Store extra pancakes in the fridge or freezer.
Ingredients and substitutions
- Bananas
- Rolled oats – This recipe works well with rolled oats, large flake oats, quick oats. If you prefer to use purchased oat flour that is fine also. Please note that if you have a gluten intolerance you will want to make sure that your bag of oats or oat flour says “gluten free” on it.
- Eggs – I haven't tried a vegan alternative yet, but you can use flax or chia seed eggs and see how this works for you!
- Baking powder – The baking powder is important for texture. If you don't have baking powder on hand, you can skip this but your pancakes won't be as fluffy.
- Almond milk – Any non-dairy milk like oat milk, macadamia milk, coconut milk, etc. can be used as a replacement for almond milk.
Add-in ideas
These banana oat pancakes are a delicious breakfast idea. Even though they only require four ingredients, the possibilities are endless when it comes to what you can add in! You can add in a variety of nuts, seeds, chocolate chips, coconut, blueberries, and more!
Topping ideas
Just like your add-ins, your possibilities for toppings are endless! Topping your pancakes with fresh fruit is always a delicious option and maple syrup is a classic go-to but here is a list of my favourite topping ideas:
- Peanut butter
- Nutella
- Greek yogurt, any flavour
- Honey
- Cacao nibs
- Walnuts, sliced almonds or other nuts
- Seeds of your choice
- And more!
Storing and reheating
The best part about these pancakes is that they are perfect for meal prep! Place your extra pancakes in meal prep containers or a large freezer bag with a sheet of parchment paper in between each layer of pancakes. Then place the pancakes in the fridge for up to five days – that's a whole week of breakfast ready for you! When you're ready to eat your pancakes just place them in the toaster, serve them with your favourite toppings and enjoy!
Freezing the pancakes
The real game changer is that you can freeze these pancakes for up to three months! Following the same instructions above, you'll want to place your pancakes in a large freezer bag with a sheet of parchment paper separating each layer. Then, place the pancakes in the freezer and when you're ready to reheat them, pop them in a toaster! A tip for storing this pancakes in the freezer is to write the date you made them on the freezer bag so that you can keep track of how long they've been in the freezer.
More pancake recipes
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on storing extra pancakes in the fridge
- These reusable food bags are great for storing leftover pancakes in the freezer
- If you are in need of baking powder here's a popular one!
Gain access to my FREE 5-day meal prep challenge + bonus resources when you sign up.
learn how to meal prep by subscribing to our newsletter!
4-Ingredient Banana Oat Pancakes
Ingredients
- 2 bananas, mashed
- 2 cups rolled oats make sure they are gluten free if necessary
- 2 eggs
- 1 tsp baking powder
- 1 cup almond milk
Instructions
- Mash bananas in a large bowl. Mix in eggs.
- Blend oats in a blender or food processor until a smooth flour forms. Mix baking powder in with almond flour.
- Mix banana-egg mixture with oat flour/baking powder mixture, stirring well to combine. Pour in almond milk and stir until well combined.
- Grease a large skillet with a little bit of cooking spray or butter over medium heat. Add pancake batter by the ladleful, cooking up to 3 or 4 pancakes at a time.
- Flip pancakes when the bottoms start to form and bubbles start to form in the batter, about 3-4 minutes. Cook another two minutes or so until the pancakes are browned on both sides. Repeat until all pancakes are cooked.
- Store pancakes in the fridge up to 5 days, and freeze up to 3 months.
Video
Notes
Nutrition
Leave a Reply