Pin Recipe Fluffy, golden pancakes made with ripe bananas and wholesome oats are an easy, comforting breakfast that feels indulgent but is packed with goodness.
Banana oat pancakes have become my go-to for weekend breakfasts. The blend of bananas and oats creates a tender texture that my family loves, and they are always a hit at our breakfast table.
Ingredients
- Bananas: 2 medium, ripe, peeled
- Eggs: 2 large
- Milk: 1/2 cup (120 ml), dairy or plant-based
- 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: 1 to 2 tbsp, for the pan
- Toppings (optional): Sliced bananas, berries, maple syrup, or yogurt
Instructions
- Blend oats:
- Place rolled oats in a blender or food processor and blend until a coarse flour forms.
- Make batter:
- 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 so it thickens slightly.
- Heat pan:
- Warm a non-stick skillet or griddle over medium heat and add a little butter or oil.
- Cook pancakes:
- Pour about 1/4 cup of batter per pancake onto the skillet. Cook for 2 to 3 minutes, until bubbles appear and edges look set.
- Flip and finish:
- Turn the pancakes and cook another 1 to 2 minutes until golden and cooked through.
- Repeat and serve:
- Repeat with the remaining batter, adding more butter or oil as needed. Serve warm with your preferred toppings.
Pin Recipe These pancakes made a memorable Saturday morning when my kids helped mash bananas and pick toppings. We gathered around the table and enjoyed every bite together.
Required Tools
You'll need a blender or food processor, non-stick skillet or griddle, spatula, and measuring cups and spoons.
Allergen Information
This dish contains eggs and may contain gluten if oats are not certified gluten-free. It contains dairy if you use cows milk or butter. Always check product labels for cross-contamination concerns.
Nutritional Information
Per serving (about 1/3 of the recipe, without toppings): 210 calories, 6 g fat, 33 g carbohydrates, and 7 g protein.
Pin Recipe Serve these pancakes fresh and warm for a hearty breakfast that everyone at the table will enjoy.
Recipe FAQs
- → Can I use gluten-free oats for this dish?
Yes, substituting with certified gluten-free oats makes it suitable for gluten-sensitive diets without affecting the texture much.
- → How do I achieve a fluffy texture with these pancakes?
Allow the batter to rest for a few minutes to thicken, and cook over medium heat until bubbles form before flipping for best fluffiness.
- → What are good toppings to serve with these pancakes?
Try sliced bananas, fresh berries, maple syrup, or yogurt to complement the natural flavors of the pancakes.
- → Is it possible to make these dairy-free?
Absolutely, simply use plant-based milk and oil instead of butter to keep them dairy-free without compromising taste.
- → Can I add nuts or chocolate chips for extra flavor?
Yes, stirring in a handful of chopped nuts or chocolate chips before cooking adds texture and richness.