Description
These Banana Oat Pancakes are a wholesome and delicious twist on traditional pancakes. Made with oats and ripe bananas, they are naturally sweet, filling, and perfect for a healthy breakfast or brunch. With their soft texture and rich banana flavor, they’ll quickly become a favorite!
Ingredients
Scale
- 1 1/2 cups rolled oats (gluten-free if needed)
- 1 ripe banana, mashed
- 2 large eggs
- 1/2 cup milk (dairy or plant-based)
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1 teaspoon baking powder
- Pinch of salt
- 1 tablespoon coconut oil (or butter) for cooking
Instructions
- Blend the oats: In a blender or food processor, pulse the oats until they become a fine oat flour.
- Make the pancake batter: In a bowl, whisk together the oat flour, cinnamon, baking powder, and salt. Add the mashed banana, eggs, milk, and vanilla extract. Mix until fully combined and smooth. The batter should be slightly thicker than regular pancake batter.
- Heat the pan: Heat a non-stick skillet or griddle over medium heat and lightly grease it with coconut oil or butter.
- Cook the pancakes: Pour about 1/4 cup of batter onto the heated skillet for each pancake. Cook for 2-3 minutes on one side until bubbles form on top, then flip and cook for another 2-3 minutes until golden brown and cooked through.
- Serve: Stack the pancakes on a plate and top with your favorite toppings such as fresh fruit, syrup, or a dollop of yogurt.
Notes
- You can add chocolate chips or chopped nuts to the batter for extra flavor and texture.
- If the batter is too thick, add a little more milk to reach your desired consistency.
- You can use any milk of your choice, such as almond, oat, or cow’s milk.
- Prep Time: 5 minutes
- Cook Time: 10-15 minutes
- Category: Breakfast
- Method: Griddled
- Cuisine: American