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Banana Oatmeal Pancakes with Cinnamon

Banana Oatmeal Pancakes with Cinnamon

Breakfast
Prep Time
15min
Cook Time
15min
Servings
4
Calories
320
Chef's Note

For the best texture, don't skip the step of letting the batter rest for 5 minutes. This allows the oats to soften and results in more tender pancakes. For a low FODMAP diet, remember that ripe bananas are considered low FODMAP only in small portions (about 1/3 of a medium banana per serving), so this recipe uses an appropriate amount for 4 servings.

Tags
breakfast
FODMAP-friendly
gluten-free
banana
pancakes
cinnamon
quick
vegetarian
kid-friendly
Ingredients

  • 1 cup gluten-free rolled oats

  • 1/2 cup gluten-free all-purpose flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon salt

  • 1 medium ripe banana (low FODMAP portion)

  • 2 large eggs

  • 1 cup lactose-free milk

  • 2 tablespoons pure maple syrup

  • 1 teaspoon vanilla extract

  • 2 tablespoons unsalted butter

  • 1/4 cup additional maple syrup

  • 1/2 medium sliced banana for garnish (optional)

Instructions
  • 1

    Place 1 cup of rolled oats in a food processor and pulse until they reach a flour-like consistency, about 30 seconds.

  • 2

    In a large bowl, whisk together the ground oats, 1/2 cup gluten-free flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon cinnamon, and 1/4 teaspoon salt.

  • 3

    In a separate bowl, mash 1 medium ripe banana until smooth with minimal lumps.

  • 4

    Add 2 large eggs to the mashed banana and whisk until well combined.

  • 5

    Pour in 1 cup lactose-free milk, 2 tablespoons maple syrup, and 1 teaspoon vanilla extract. Whisk until smooth.

  • 6

    Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few small lumps are fine.

  • 7

    Let the batter rest for 5 minutes to allow the oats to absorb some of the liquid.

  • 8

    Heat a non-stick griddle or large skillet over medium heat. Add 1/2 tablespoon of butter and swirl to coat the surface.

  • 9

    For each pancake, pour about 1/4 cup of batter onto the griddle. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

  • 10

    Flip the pancakes carefully and cook for another 2 minutes until golden brown and cooked through.

  • 11

    Repeat with the remaining batter, adding more butter to the griddle as needed.

  • 12

    Serve warm with additional maple syrup and sliced banana if desired.

Nutrition Information (per serving)
320
Calories
9g
Protein
52g
Carbs
10g
Fat
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