Gluten-Free Oatmeal Pancakes for Busy Moms: Easy, Delicious, and Kid-Friendly!

Fluffy and nutritious oatmeal pancakes made with eggs, avocado, banana and oats. Perfect for busy mornings. A wholesome, kid-friendly breakfast recipe that’s easy to make and packed with flavor.

Start your morning with these healthy oatmeal pancakes packed with nutritious ingredients like eggs, avocado, banana, and oats. Perfect for busy moms looking for a wholesome breakfast that’s quick, easy, and toddler-approved! Plus, they’re full of fiber, healthy fats, and natural sweetness from honey or maple syrup. Let’s get cooking!

Ingredients:

• 3 eggs

• 1/2 avocado, mashed

• 1/2 ripe banana, mashed

• 1/4 cup melted butter

• 2 cups oats (you can use rolled or quick oats)

• Milk or water (about 1/2 cup, adjust to desired batter consistency)

• 1 tsp vanilla extract

• 1/2 tsp ground cinnamon

• 1/4 tsp baking powder

• Pinch of salt

• 1/2 cup fresh blueberries

• Honey or maple syrup, for drizzling

FAQs:

Can I make these pancakes dairy-free?

Yes! Simply swap the butter with coconut oil and use a non-dairy milk like almond milk or oat milk.

Can I use instant oats instead of rolled oats?

Absolutely! Instant oats will work, but rolled oats will provide a heartier texture.

Can I freeze these pancakes?

Yes! Once cooked, let them cool and place them in a freezer-safe bag. Reheat in the microwave or on a skillet for a quick breakfast option.

How do I know when the pancakes are done cooking?

When bubbles form on the surface and the edges start to look set, it’s time to flip! Cook for an additional 1-2 minutes after flipping to make sure they’re cooked through.

Can I add other toppings?

Definitely! Try adding sliced bananas, peanut butter, or your favorite nuts on top.

Instructions:

1. Prepare the Pancake Batter:

In a large mixing bowl, whisk together the eggs, mashed avocado, and mashed banana. Add the melted butter, milk (or water), vanilla extract, ground cinnamon, baking powder, and a pinch of salt. Mix until well combined.

2. Add the Oats:

Stir in the oats until the batter is thick and fully combined. If it’s too thick, you can add a little more milk or water until you reach the desired consistency.

3. Cook the Pancakes:

Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Once hot, spoon about 1/4 cup of batter onto the skillet for each pancake. Add a few blueberries to each pancake. Cook for 2-3 minutes, until bubbles form on the surface, then flip and cook for another 1-2 minutes.

4. Serve and Enjoy:

Drizzle with honey or maple syrup and top with extra blueberries if desired. Serve warm and enjoy the fluffy, nutrient-packed pancakes!