If you’re looking for a way to show someone a little extra love, be it your mom, your kids, your significant other, or yourself (I’m all about some healthy oat pancakes self-care!) today’s Banana Oatmeal Pancakes are a tasty option that will please all parties, including the ones in charge of washing dishes. They’re soft and tender, the lightning-fast pancake batter is made entirely in the blender, and the wholesome ingredient list makes these pancakes fit for busy weekday mornings and lazy weekends alike.
- 1 1/2 cups gluten free rolled oats; do not use steel-cut oats or instant oats
- 1 1/4 cups mashed banana — about 2 very large bananas
- 1/4 cup nonfat plain Greek yogurt — plus 2 tablespoons
- 1/4 cup nonfat milk — plus 2 tablespoons, or substitute milk of choice
- 3 large eggs
- 1 tablespoon honey
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground nutmeg
- If you’d like to keep the pancakes warm between batches, preheat the oven to 200 degrees F.
- Place the oats in the bottom of a blender. Process a few times to grind, then add the mashed banana, Greek yogurt, milk, eggs, honey, baking powder, cinnamon, salt, and nutmeg. (See notes to make this recipe in a food processor instead.) Blend on high speed, stopping to stir a few times as needed, until the batter is very smooth and well combined, about 2 minutes. Let sit 10 minutes.
- Heat a griddle or skillet over medium low. Brush lightly with olive oil or melt a little butter in the pan. Pour 1/4 cup of batter onto the hot griddle into the shape of a heart and cook 3 minutes, until the edges look dry (bubbles may not form on top). Flip and continue to cook for 1 to 2 additional minutes. Repeat with the remaining batter, adding a little more oil to the pan between batches as needed. For perfectly shaped heart pancakes, coat the bottom edges and the insides of a heart-shaped cookie cutter with oil or cooking spray. Lay it on the griddle and pour the batter inside. Cook until the edges are dry, then remove the cookie cutters, flip, and continue cooking as directed. Keep the pancakes warm between batches in a 200 degree F oven, if desired. Serve warm with desired toppings.