Banana Oat Pancakes Recipe

There’s something truly magical about the aroma of pancakes wafting through the house on a weekend morning. For my family, that magic is almost always conjured up by a plate of Banana Oat Pancakes. We stumbled upon this recipe quite by accident when trying to find a healthier alternative to our usual fluffy stacks, and let me tell you, it was a game-changer! The subtle sweetness of ripe bananas, the wholesome goodness of oats, and the comforting warmth of cinnamon combine to create a breakfast that’s both nourishing and utterly delicious. Even my pickiest eater devours these without a fuss, often requesting seconds (and sometimes thirds!). They are incredibly easy to whip up, making them perfect for busy weekdays or leisurely weekend brunches. Trust me, once you try this Banana Oat Pancakes Recipe, you’ll understand why it has become a beloved staple in our home, and why I’m so excited to share it with you. Get ready to transform your breakfast routine and experience pancake perfection that’s both good for you and incredibly satisfying!

Ingredients

Here’s what you’ll need to create these delightful Banana Oat Pancakes. We keep the ingredients simple and wholesome, focusing on natural flavors and nutritious components.

• Ripe Bananas: (2 medium) – The star of the show! Ripe bananas provide natural sweetness, moisture, and a lovely banana flavor. The riper, the sweeter and easier they are to mash.
• Rolled Oats: (1 cup) – These form the base of our pancakes, adding a hearty texture, fiber, and a subtle nutty flavor. You can use old-fashioned or quick-cooking oats, but avoid instant oats.
• Milk: (1 cup) – Any milk will work! Dairy milk, almond milk, soy milk, oat milk – choose your favorite or what you have on hand. Milk adds moisture and helps to create a smooth batter.
• Eggs: (2 large) – Eggs bind the ingredients together, add richness, and contribute to the pancakes’ fluffy texture.
• Baking Powder: (2 teaspoons) – The secret ingredient for light and airy pancakes! Baking powder is a leavening agent that makes the pancakes rise beautifully.
• Cinnamon: (1 teaspoon) – A warm and comforting spice that complements the banana and oats perfectly. Feel free to adjust the amount to your liking.
• Vanilla Extract: (1 teaspoon) – Enhances the overall flavor profile, adding a touch of sweetness and depth.
• Pinch of Salt: (1/4 teaspoon) – Balances the sweetness and enhances the other flavors.
• Optional: Maple Syrup (for serving): (As desired) – Classic pancake topping! Pure maple syrup adds extra sweetness and a delicious finishing touch.
• Optional: Cooking Oil or Butter (for greasing): (As needed) – Prevents the pancakes from sticking to the pan or griddle.

Instructions

Making these Banana Oat Pancakes is incredibly straightforward. Follow these simple steps for a batch of perfectly cooked, golden brown pancakes every time.

Step 1: Prepare the Oats

• In a blender, combine the rolled oats and milk. This step helps to soften the oats and create a smoother batter.
• Let the oats and milk mixture sit for about 5-10 minutes. This allows the oats to absorb some of the liquid, resulting in a more tender pancake.

Step 2: Mash the Bananas

• While the oats are soaking, peel the ripe bananas and place them in a separate bowl.
• Use a fork to mash the bananas until they are mostly smooth. A few small lumps are perfectly fine and will add a bit of texture to the pancakes.

Step 3: Combine Wet Ingredients

• Add the mashed bananas, eggs, vanilla extract, and cinnamon to the blender with the oat and milk mixture.

Step 4: Add Dry Ingredients

• Add the baking powder and salt to the blender.

Step 5: Blend the Batter

• Secure the lid on the blender and blend until the batter is smooth and well combined. Be careful not to over-blend, as this can make the pancakes tough. Blend just until everything is incorporated.
• The batter should be slightly thick but still pourable. If it seems too thick, you can add a tablespoon or two more milk to reach the desired consistency.

Step 6: Cook the Pancakes

• Heat a lightly oiled griddle or non-stick frying pan over medium heat. You’ll know the pan is ready when a drop of water sizzles and evaporates quickly.
• Pour ¼ cup of batter onto the hot griddle for each pancake. Leave some space between pancakes so they don’t overcrowd the pan.

Step 7: Flip and Cook

• Cook for about 2-3 minutes per side, or until golden brown and bubbles start to form on the surface of the pancakes.
• Gently flip the pancakes with a spatula and cook for another 1-2 minutes on the other side, until cooked through and golden brown.

Step 8: Keep Warm (Optional)

• If you are making a large batch, you can keep the cooked pancakes warm in a low oven (around 200°F or 95°C) while you finish cooking the rest of the batter. Place the pancakes on a baking sheet in a single layer in the oven.

Step 9: Serve and Enjoy!

• Stack the Banana Oat Pancakes on plates and serve immediately with your favorite toppings. Maple syrup is a classic choice, but fresh fruit, yogurt, honey, or a sprinkle of nuts also make delicious additions.

Nutrition Facts

(Per serving, approximately 2 pancakes – Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.)

• Serving Size: 2 Pancakes
• Calories: Approximately 250-300 kcal
• Protein: 8-10 grams

These Banana Oat Pancakes offer a good balance of macronutrients, providing a decent amount of protein and fiber thanks to the oats and eggs, which can help keep you feeling full and satisfied for longer. They are also lower in refined sugar compared to traditional pancakes, relying on the natural sweetness of bananas. Enjoy them as a healthy and delicious start to your day!

Preparation Time

From start to finish, these Banana Oat Pancakes are incredibly quick to prepare, making them a perfect option for busy mornings or last-minute brunch gatherings.

• Prep Time: 10 minutes (includes soaking oats, mashing bananas, and blending batter)
• Cook Time: 15-20 minutes (depending on batch size and pan size)
• Total Time: Approximately 25-30 minutes

This recipe is designed for efficiency. The soaking time for the oats is minimal and can even be done while you are preparing other ingredients. The cooking process is also quick, allowing you to have a warm and delicious breakfast on the table in under half an hour. Perfect for those mornings when you want a homemade breakfast without spending hours in the kitchen!

How to Serve

Banana Oat Pancakes are incredibly versatile and can be dressed up or down depending on your mood and what you have on hand. Here are some delicious serving suggestions to elevate your pancake experience:

• Classic Maple Syrup: The quintessential pancake topping! A drizzle of pure maple syrup adds a touch of sweetness and complements the banana and oat flavors beautifully.
• Fresh Fruit Medley: Top your pancakes with a vibrant mix of fresh berries (strawberries, blueberries, raspberries), sliced bananas, peaches, or any fruit that is in season. This adds freshness, vitamins, and natural sweetness.
• Greek Yogurt and Honey: For a protein-packed and slightly tangy topping, dollop a generous spoonful of Greek yogurt on your pancakes and drizzle with honey. This combination is both healthy and satisfying.
• Nut Butter and Sliced Banana: Spread your pancakes with your favorite nut butter (peanut butter, almond butter, cashew butter) and top with sliced bananas for a protein-rich and extra banana-y treat.
• Whipped Cream and Chocolate Shavings: For a more indulgent treat, top your pancakes with a dollop of whipped cream and a sprinkle of chocolate shavings. Perfect for special occasions or a weekend splurge.
• Compote or Fruit Sauce: Elevate your pancakes with a homemade fruit compote or sauce. Berry compotes, apple sauce, or peach sauce all pair wonderfully with banana oat pancakes.
• Sprinkle of Nuts and Seeds: Add a crunchy texture and extra nutrients by sprinkling chopped nuts (walnuts, pecans, almonds) or seeds (chia seeds, flax seeds, sunflower seeds) on top of your pancakes.
• Lemon Wedge and Powdered Sugar: For a simple yet elegant serving, dust your pancakes with powdered sugar and serve with a wedge of lemon. The lemon juice adds a bright and tangy counterpoint to the sweetness of the pancakes.

Additional Tips for Perfect Banana Oat Pancakes

Want to take your Banana Oat Pancakes to the next level? Here are 8 helpful tips to ensure pancake perfection every time:

1. Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your pancakes will be. Overripe bananas with brown spots are ideal as they are easier to mash and provide the best natural sweetness.
2. Don’t Overmix the Batter: Overmixing can develop the gluten in the oats (even though oats are gluten-free, they can still become tough when overmixed), resulting in dense pancakes. Blend just until the ingredients are combined and the batter is smooth. A few small lumps are okay.
3. Let the Batter Rest (Optional but Recommended): Allowing the batter to rest for 5-10 minutes after blending gives the oats more time to absorb the liquid and helps to create a slightly thicker batter, resulting in fluffier pancakes.
4. Preheat the Griddle Properly: Ensure your griddle or frying pan is heated to the correct temperature before adding the batter. Medium heat is usually ideal. If the pan is too hot, the pancakes will burn on the outside before they are cooked through. If it’s too cold, they may become flat and greasy.
5. Use a Lightly Oiled Pan: Lightly grease your griddle or pan with cooking oil or butter to prevent the pancakes from sticking. You don’t need to saturate the pan, just a thin layer is sufficient.
6. Flip When Bubbles Appear: Wait until bubbles start to form on the surface of the pancakes and the edges look set before flipping them. This is a good indication that the first side is cooked and ready to be turned.
7. Don’t Press Down on Pancakes: Avoid pressing down on the pancakes with your spatula while they are cooking. This will deflate them and make them less fluffy.
8. Keep Pancakes Warm in the Oven: If you’re making a large batch and want to serve them all at once, keep the cooked pancakes warm in a low oven (200°F or 95°C) while you finish cooking the rest. This prevents them from getting cold and soggy.

Frequently Asked Questions (FAQ) About Banana Oat Pancakes

Still have questions about making the best Banana Oat Pancakes? Here are answers to some frequently asked questions to help you along the way:

Q1: Can I make these pancakes gluten-free?

A: Yes! Oats are naturally gluten-free. However, it’s essential to use certified gluten-free rolled oats if you are strictly gluten-free, as some oats can be processed in facilities that also handle wheat and may contain trace amounts of gluten. This recipe itself is naturally gluten-free when using certified gluten-free oats.

Q2: Can I use quick-cooking oats instead of rolled oats?

A: Yes, you can use quick-cooking oats in this recipe. They will result in a slightly smoother batter and slightly softer pancakes. Old-fashioned rolled oats provide a bit more texture, but quick-cooking oats are a good substitute if that’s what you have on hand. Avoid using instant oats, as they are too finely processed and may not provide the desired texture.

Q3: Can I make these pancakes ahead of time?

A: Yes, you can make these pancakes ahead of time. They are best enjoyed fresh, but you can store cooked pancakes in the refrigerator for up to 2-3 days. Reheat them in a toaster, microwave, or frying pan until warmed through. They may lose a bit of their fluffiness when reheated, but they will still be delicious.

Q4: Can I freeze Banana Oat Pancakes?

A: Yes, these pancakes freeze well. Allow them to cool completely after cooking. Then, place them in a single layer on a baking sheet and freeze for about 30 minutes until they are solid. Once frozen, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months. Reheat them directly from frozen in a toaster, oven, or frying pan.

Q5: Can I add protein powder to this recipe?

A: Yes, you can add protein powder to boost the protein content of these pancakes. Whey protein, casein protein, or plant-based protein powders can be added. Start with 1-2 tablespoons of protein powder and adjust the amount of milk as needed to maintain the desired batter consistency. Adding too much protein powder can make the pancakes dry, so start with a small amount and experiment.

Q6: Can I make these pancakes vegan?

A: Yes, you can easily make these pancakes vegan. Simply substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let it sit for 5 minutes to thicken) or a commercial egg replacer. Ensure you are using plant-based milk as well.

Q7: My pancakes are sticking to the pan, what am I doing wrong?

A: Pancakes sticking to the pan usually indicates that the pan is either not hot enough or not properly greased. Make sure your pan is preheated to medium heat before adding the batter. Lightly grease the pan with cooking oil or butter before cooking each batch of pancakes. You may need to re-grease the pan between batches if necessary. Using a good quality non-stick pan can also help prevent sticking.

Q8: My pancakes are flat and not fluffy, what went wrong?

A: Flat pancakes can be caused by a few factors: overmixing the batter, not using enough baking powder, or using too much liquid in the batter. Avoid overmixing the batter. Ensure your baking powder is fresh and active (test it by adding a teaspoon to hot water – it should fizz). If your batter seems too thin, add a tablespoon or two of oats to thicken it slightly. Also, make sure your pan is at the correct temperature – too low heat can also result in flat pancakes.

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