Save Fluffy, golden pancakes made with ripe bananas and wholesome oats that make a comforting breakfast. This easy morning treat feels indulgent yet is packed with goodness for a satisfying start to your day.
Banana oat pancakes have become a weekend favorite in our home. Every Sunday, I whip up a batch for my family and the kitchen fills with the inviting aroma of bananas and cinnamon.
Ingredients
- Bananas: 2 medium, ripe and peeled
- Eggs: 2 large
- Milk: 1/2 cup (120 ml), dairy or plant-based
- Vanilla extract: 1 tsp (optional)
- Rolled oats: 1 cup (100 g)
- Baking powder: 1 tsp
- Salt: Pinch
- Ground cinnamon: 1/2 tsp (optional)
- Butter or oil: 1 to 2 tbsp, for cooking
- Toppings: Sliced bananas, berries, maple syrup, or yogurt to serve (optional)
Instructions
- Blend oats:
- Place rolled oats in a blender or food processor and blend until a coarse flour forms.
- Mix wet and dry ingredients:
- Add bananas, eggs, milk, vanilla extract, baking powder, salt, and cinnamon to the blender. Blend until the mixture is smooth and thick.
- Rest batter:
- Let the batter sit for 2 to 3 minutes to thicken slightly.
- Heat pan:
- Warm a non-stick skillet or griddle over medium heat. Add a bit of butter or oil.
- Cook pancakes:
- Pour about 1/4 cup of batter for each pancake into the skillet. Cook 2 to 3 minutes until bubbles appear and edges are set.
- Flip:
- Flip carefully and cook another 1 to 2 minutes until golden.
- Finish and serve:
- Repeat with remaining batter, adding more butter or oil as needed. Serve warm with favorite toppings.
Save My kids love helping mash the bananas and watch as the pancakes puff up on the griddle. These moments make our breakfasts special and joyful.
Required Tools
You will need a blender or food processor to break down the oats, a non-stick skillet or griddle, and a spatula for easy flipping.
Allergen Information
Contains eggs and may contain gluten if oats are not certified gluten-free. Choose plant-based options for dairy-free pancakes and check labels for cross-contamination risks.
Nutritional Information
Each serving (about 1/3 of the batch without toppings) contains roughly 210 calories, 6 g fat, 33 g carbs, and 7 g protein.
Save These banana oat pancakes are best enjoyed fresh and warm. Try them with a dollop of yogurt or a spoonful of maple syrup for an extra treat.
Recipe FAQs
- → What is the best way to blend the oats?
Use a blender or food processor to pulse the oats until they reach a coarse flour consistency for a smooth batter.
- → Can I use plant-based milk instead of dairy milk?
Yes, plant-based milk works well and keeps the pancakes moist without altering the texture.
- → How long should I cook each pancake?
Cook on medium heat for 2-3 minutes on the first side until bubbles form, then flip and cook for 1-2 minutes more.
- → Are there suitable variations to add texture?
Stirring in chocolate chips or chopped nuts before cooking adds extra texture and flavor.
- → Can these pancakes be made gluten-free?
Yes, using certified gluten-free oats ensures the pancakes remain gluten-free.
- → What toppings complement these pancakes best?
Try fresh berries, sliced bananas, maple syrup, or yogurt to enhance flavor and texture.