Lactose-Free Banana Pancakes
Mashed banana and blended oats form the base of these small, dairy-free pancakes with almond milk. Ready in under fifteen minutes.
These pancakes skip both flour and dairy — mashed banana and oats blended into flour do the heavy lifting, loosened with a splash of almond milk and a little baking powder for lift. The oat flour keeps the batter naturally thick, so there's no need for a separate flour blend at all.
Because almond milk stands in for regular milk, this batter is naturally free of lactose, which makes it an easy pick for anyone cutting dairy out of breakfast. The banana brings enough natural sweetness that you barely need the maple syrup on top, though a light drizzle never hurts.
Cook them low and slow so the centers set before the outsides brown, then serve warm with fresh fruit. Leftovers keep well in the fridge for a day or two, ready to reheat in a toaster.
Ingredients
- 1 ripe banana — mashed
- 1/2 cup rolled oats — blended into oat flour
- 1/4 cup unsweetened almond milk — lactose-free
- 1/2 teaspoon baking powder — optional, for fluffiness
- 1/4 teaspoon cinnamon — optional
Instructions
- 1Mash the banana in a mixing bowl until smooth.
- 2Add oat flour, almond milk, baking powder, and cinnamon. Mix until well combined.
- 3Heat a non-stick pan over medium heat and lightly grease if needed.
- 4Pour batter to form small pancakes. Cook 2–3 minutes per side until golden brown.
- 5Serve warm, optionally with fresh fruit or a drizzle of maple syrup.