Save Fluffy, golden pancakes made with ripe bananas and wholesome oats—an easy, comforting breakfast that feels indulgent but is packed with goodness.
We often make these banana oat pancakes on slow weekend mornings. The kids love stacking them high, and it's a joy watching everyone add their own favorite toppings.
Ingredients
- Bananas (medium, ripe, peeled): 2
- Eggs (large): 2
- Milk (120 ml, dairy or plant-based): 1/2 cup
- Vanilla extract (optional): 1 tsp
- Rolled oats: 1 cup (100 g)
- Baking powder: 1 tsp
- Salt (pinch):
- Ground cinnamon (optional): 1/2 tsp
- Butter or oil (for the pan): 1–2 tbsp
- Sliced bananas, berries, maple syrup, or yogurt (to serve, optional):
Instructions
- Prepare Oat Flour:
- Place the rolled oats in a blender or food processor. Blend until a coarse flour forms.
- Mix Batter:
- Add bananas, eggs, milk, vanilla extract, baking powder, salt, and cinnamon to the blender. Blend until smooth and thick.
- Rest Batter:
- Let the batter rest for 2–3 minutes to thicken slightly.
- Heat Pan:
- Heat a non-stick skillet or griddle over medium heat. Add a little butter or oil.
- Cook Pancakes:
- Pour about 1/4 cup of batter per pancake onto the skillet. Cook for 2–3 minutes until bubbles form on the surface and the edges look set.
- Flip and Finish:
- Flip carefully and cook for another 1–2 minutes until golden and cooked through.
- Repeat:
- Repeat with remaining batter, adding more butter or oil as needed.
- Serve:
- Serve warm with your favorite toppings.
Save Last Sunday, we enjoyed these pancakes together as a family. Everyone personalized their stack, and laughter filled the kitchen as toppings piled up.
Required Tools
Blender or food processor, non-stick skillet or griddle, spatula, measuring cups and spoons
Allergen Information
Contains eggs and may contain gluten (if oats are not certified gluten-free). Contains dairy if using cows milk or butter.
Nutritional Information
Calories: 210, Total Fat: 6 g, Carbohydrates: 33 g, Protein: 7 g (per serving, without toppings; based on 1/3 of recipe)
Save Enjoy these banana oat pancakes as a quick weekday breakfast or leisurely brunch. They are always a hit and easy to customize for everyone at the table.
Recipe FAQ Section
- → Can I use plant-based milk for these pancakes?
Yes, plant-based milk works well without altering the texture or flavor significantly.
- → How do I make the oats into flour for the batter?
Blend rolled oats in a food processor until a coarse flour forms before mixing with wet ingredients.
- → What’s the best way to cook these pancakes evenly?
Use a non-stick skillet over medium heat, cooking until bubbles appear before flipping for an even golden color.
- → Can I add mix-ins like nuts or chocolate chips?
Absolutely, stirring in chocolate chips or chopped nuts before cooking adds texture and flavor.
- → Are these pancakes suitable for a gluten-free diet?
Yes, when using certified gluten-free oats, these pancakes can be gluten-free friendly.
- → What toppings complement these pancakes best?
Fresh berries, sliced bananas, maple syrup, or yogurt enhance the natural sweetness and texture.