Description
Banana Oat Pancakes are a healthy and delicious twist on the classic pancake recipe! Made with ripe bananas and oats, these pancakes are naturally sweetened, gluten-free, and packed with fiber and nutrients. Whether you’re enjoying them for breakfast or brunch, they’re light, fluffy, and full of banana flavor. Top them with fresh fruit, maple syrup, or nut butter for a satisfying meal.
Ingredients
Scale
- 2 ripe bananas, mashed
- 1 cup rolled oats (gluten-free if needed)
- 2 large eggs
- 1/2 cup milk (or almond milk for a dairy-free option)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon cinnamon (optional)
- Pinch of salt
- Coconut oil or butter for cooking
Instructions
- Prepare the Oat Flour:
In a blender or food processor, pulse the rolled oats until they form a fine flour-like consistency. This will be your oat flour for the pancakes. - Mix the Ingredients:
In a large bowl, whisk together the mashed bananas, eggs, milk, and vanilla extract. Stir in the oat flour (the blended oats), baking powder, cinnamon, and a pinch of salt. Mix until smooth, making sure the batter is thick but pourable. If it’s too thick, add a little more milk to reach your desired consistency. - Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or butter. Pour about 1/4 cup of the batter onto the skillet for each pancake. Cook for 2-3 minutes on the first side, until small bubbles form on the surface. Flip and cook for another 2-3 minutes on the other side, until golden brown. - Serve:
Serve the pancakes hot with your favorite toppings such as fresh fruit, maple syrup, nut butter, or a sprinkle of nuts and seeds for added crunch.
Notes
- You can add mix-ins like chocolate chips, blueberries, or chopped nuts to the batter before cooking for extra flavor.
- To make the pancakes fluffier, you can add 1/4 teaspoon of baking soda.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a toaster or microwave.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 3 pancakes
- Calories: 320
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g0
- Trans Fat: 0g
- Carbohydrates: 47
- Fiber: 6g
- Protein: 8g
- Cholesterol: 145mg