Banana Oat Pancakes
Ingredients (Makes 6–8 small pancakes)
- 2 medium ripe bananas
- 2 cups rolled oats
- 2 large eggs
- ½ cup milk (dairy or plant-based)
- 1 teaspoon baking powder (optional, for fluffier pancakes)
- 1 teaspoon vanilla extract (optional)
- ½ teaspoon ground cinnamon (optional)
- Pinch of salt
- Butter or oil for cooking
Instructions
Step 1: Blend
Add to a blender:
- Bananas
- Oats
- Eggs
- Milk
- Baking powder
- Vanilla
- Cinnamon
- Salt
Blend for 30–60 seconds until smooth.
Let the batter rest for 5 minutes so the oats absorb the liquid.
Step 2: Cook
- Heat a nonstick skillet over medium-low heat.
- Lightly grease with butter or oil.
- Pour about ¼ cup batter for each pancake.
- Cook 2–3 minutes until bubbles form.
- Flip carefully.
- Cook another 1–2 minutes until golden brown.
Step 3: Serve
Top with:
- Fresh bananas
- Strawberries
- Blueberries
- Maple syrup
- Honey
- Greek yogurt
- Peanut butter
- Chopped nuts
Nutrition Information
Recipe makes about 8 pancakes.
Per Pancake (approximate)
- Calories: 95
- Protein: 4 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Sugars: 4 g
- Fat: 3 g
- Saturated Fat: 0.8 g
- Cholesterol: 46 mg
- Sodium: 70 mg
- Potassium: 135 mg
Nutrition will vary depending on milk and toppings used.
Health Benefits
- High in fiber
- Naturally sweetened with banana
- Good source of protein
- No refined flour
- Whole-grain oats help keep you full longer
Storage
Refrigerator
- Store in an airtight container for up to 4 days.
Freezer
- Freeze between layers of parchment paper for up to 2 months.
Reheat
- Microwave: 20–30 seconds
- Toaster: 1–2 minutes
- Skillet: 2 minutes
Variations
Chocolate Chip
Add ¼ cup mini chocolate chips.
Blueberry
Fold in ½ cup fresh blueberries.
Protein
Add 1 scoop vanilla protein powder and 2–4 tablespoons extra milk if needed.
Gluten-Free
Use certified gluten-free oats.
Dairy-Free
Use almond, oat, soy, or coconut milk.
Vegan
Replace each egg with:
- 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water), though the pancakes will be a bit more delicate.
Frequently Asked Questions
Q: Can I use quick oats?
A: Yes. Quick oats blend more easily. Steel-cut oats are not recommended unless cooked first.
Q: Why is my batter too thick?
A: Add 1–2 tablespoons of milk at a time until it reaches a pourable consistency.
Q: Why do my pancakes fall apart?
A: The heat may be too high, or they may need a little longer to cook before flipping. Letting the batter rest also helps.
Q: Can I make the batter ahead of time?
A: Yes. Refrigerate for up to 24 hours. Stir before using and add a splash of milk if it has thickened.
Q: Can I make waffles with this batter?
A: Yes. Use a greased waffle iron and cook until crisp and golden.
Q: Can I add nuts or seeds?
A: Absolutely. Chopped walnuts, pecans, almonds, chia seeds, flaxseed, or hemp seeds all work well. Stir them into the batter after blending.
Q: Are these pancakes suitable for kids?
A: Yes. They are naturally sweetened by the banana and are a good option for children. You can cut them into strips or small pieces for younger eaters.
