Soy-Free Oatmeal Banana Pancakes

Fluffy, naturally sweet, and completely soy-free, these Oatmeal Banana Pancakes are a wholesome breakfast treat you can feel good about. Made with simple pantry ingredients like rolled oats, ripe bananas, and warm cinnamon, these pancakes are blended together in minutes for a quick, nutritious start to your day. With no soy-based products, they’re perfect for individuals with dietary restrictions, while the use of almond or coconut milk keeps them dairy-free if desired. Lightly fried in coconut oil for the perfect golden finish, these hearty pancakes are irresistibly tender and packed with natural banana flavor. Serve them warm with a drizzle of maple syrup, fresh fruit, or crushed nuts for a breakfast that's as comforting as it is healthy. Whether you're meal-prepping for the week or making weekend brunch special, these soy-free oatmeal banana pancakes are sure to impress!

Nutriscore Rating: 70/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1.5 cups Rolled oats
• 2 teaspoons Baking powder
• 0.5 teaspoons Ground cinnamon
• 0.25 teaspoons Salt
• 2 large Ripe bananas
• 2 large Eggs
• 1 teaspoon Vanilla extract
• 0.5 cups Milk of choice (such as almond or coconut milk)
• 2 tablespoons Coconut oil (for cooking)
• 0 as needed Maple syrup (optional, for serving)

Directions

Step 1

In a blender, combine the rolled oats and pulse until a fine flour forms. This should take about 30-45 seconds.

Step 2

Transfer the oat flour to a mixing bowl and add the baking powder, ground cinnamon, and salt. Whisk together to combine.

Step 3

In a separate large bowl, mash the ripe bananas until smooth. Add the eggs, vanilla extract, and milk of choice. Mix thoroughly.

Step 4

Gradually incorporate the dry ingredients into the wet mixture. Stir until just combined. The batter will be slightly thick and may have some small lumps due to the bananas — this is normal.

Step 5

Heat a non-stick skillet or griddle over medium heat and lightly grease it with coconut oil.

Step 6

Using a 1/4 cup measuring cup, pour the batter onto the hot skillet, leaving space between pancakes to allow for spreading.

Step 7

Cook for about 2-3 minutes on the first side or until the edges start to look set and bubbles form on the surface.

Step 8

Carefully flip the pancakes and cook for an additional 2-3 minutes on the other side, until golden brown and cooked through.

Step 9

Repeat the process with the remaining batter, adding more coconut oil to the skillet as needed.

Step 10

Serve the pancakes warm, topped with maple syrup and any other desired toppings, such as fresh fruit or nuts.

Nutrition Facts

Serving size	(676.9g)

Amount per serving	% Daily Value*
Calories	1185.2

Total Fat 47.1g	0%
Saturated Fat 28.1g	0%
Polyunsaturated Fat g
Cholesterol 372mg	0%
Sodium 1722.2mg	0%
Total Carbohydrate 163.2g	0%
Dietary Fiber 20.7g	0%
Total Sugars 46.2g
Protein 36.7g	0%

Vitamin D 132IU	0%
Calcium 387.1mg	0%
Iron 9.1mg	0%
Potassium 1706.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.6%

Protein: 12.0%

Carbs: 53.4%