There is something truly delightful about waking up to a stack of warm, fluffy pancakes that are both wholesome and bursting with natural sweetness. This Banana Oat Pancakes Recipe is my absolute favorite when I want a nourishing breakfast that feels indulgent but is surprisingly simple to whip up. With just a handful of nourishing ingredients, you can create pancakes that are tender, subtly sweet, and packed with the goodness of bananas and oats. Whether you’re feeding yourself or sharing with a loved one, these pancakes make every morning feel like a special occasion.
Ingredients You’ll Need
This Banana Oat Pancakes Recipe calls for a handful of simple, wholesome ingredients that come together to create a perfect balance of flavor and texture. Each ingredient plays a crucial role, from the natural sweetness of ripe bananas to the hearty chew of rolled oats, making the pancakes both tasty and satisfying.
- 2 ripe bananas, mashed: Use bananas that are well-ripened for maximum sweetness and moisture.
- 1 cup rolled oats (gluten-free if needed): These add a lovely texture and keep things hearty without being heavy.
- 2 large eggs: Eggs hold the pancakes together and add a boost of protein.
- 1/2 cup milk (or almond milk for a dairy-free option): This keeps the batter smooth and ensures a tender pancake.
- 1 teaspoon vanilla extract: Adds a layer of fragrant sweetness that complements the bananas perfectly.
- 1/2 teaspoon baking powder: Gives the pancakes a light, fluffy rise.
- 1/4 teaspoon cinnamon (optional): Just a pinch adds warmth and depth to the flavor.
- Pinch of salt: Balances out the sweetness and enhances the other flavors.
- Coconut oil or butter for cooking: For that golden, crisp exterior and buttery flavor.
How to Make Banana Oat Pancakes Recipe
Step 1: Prepare the Batter
Start by mashing the ripe bananas in a large mixing bowl until smooth and creamy. Then, add the eggs, milk, and vanilla extract, stirring well so everything is combined evenly. Next, sprinkle in the baking powder, cinnamon, and a pinch of salt. Finally, fold in the rolled oats. Let the batter rest for a few minutes—this allows the oats to soften and the flavors to meld beautifully.
Step 2: Heat Your Pan
Warm a non-stick pan or griddle over medium heat. Add a small amount of coconut oil or butter to coat the surface; this prevents sticking and lends a wonderful golden crust to your pancakes. You’ll want the pan hot enough to cook through but not so hot that the outside burns before the inside cooks.
Step 3: Cook the Pancakes
Using a 1/4 cup measuring cup or a ladle, pour batter onto the pan for each pancake. Cook for about 2-3 minutes on the first side, until small bubbles form on the surface and the edges look set. Flip carefully, cooking for another 2 minutes or so, until the pancakes are cooked through and nicely browned on both sides.
Step 4: Keep Warm and Serve
As you cook the pancakes, transfer them to a warm plate and cover loosely with foil to keep them warm. This way, you can concentrate on making the whole batch perfect and serve them all hot and fresh together.
How to Serve Banana Oat Pancakes Recipe
Garnishes
These pancakes shine on their own, but a few thoughtful garnishes will elevate them to breakfast perfection. Fresh banana slices or a sprinkle of chopped nuts add texture and freshness. A drizzle of pure maple syrup or honey brings a natural sweetness. If you want something creamier, a dollop of Greek yogurt or a smear of nut butter is divine.
Side Dishes
Pair your Banana Oat Pancakes with fresh fruit salad for a bright, juicy contrast. Crispy bacon or turkey sausage can add a savory balance if you like a heartier meal. Even a simple glass of cold-pressed orange juice or a comforting cup of coffee rounds out the breakfast experience beautifully.
Creative Ways to Present
For a fun twist, stack the pancakes and sandwich layers with yogurt and berries between them, creating a vibrant pancake tower. You can also sprinkle chocolate chips into the batter before cooking for a sweet surprise, or press in a few thin apple slices on top of each pancake as they cook for extra flavor and a pretty presentation.
Make Ahead and Storage
Storing Leftovers
Leftover Banana Oat Pancakes keep wonderfully in the fridge for up to 3 days. Store them in an airtight container to maintain freshness and moisture. They’re a fantastic quick breakfast option when mornings get busy.
Freezing
You can freeze pancakes individually by placing them on a baking sheet lined with parchment paper, then transferring them to a freezer bag once solid. This way, you can easily grab as many as you want and defrost them without thawing the entire batch.
Reheating
To reheat, pop pancakes into a toaster or toaster oven for a few minutes until warm and slightly crisped, or heat them gently in a pan on the stove. Avoid microwaving for too long, as that can make the texture gummy instead of fluffy.
FAQs
Can I use quick oats instead of rolled oats?
Yes, quick oats can be used if you’re in a pinch, but rolled oats provide a better texture and chewiness that makes these pancakes especially delightful.
Are these pancakes gluten-free?
They can be, as long as you use certified gluten-free rolled oats. That makes this Banana Oat Pancakes Recipe perfect for those avoiding gluten.
What if I don’t have baking powder?
Baking powder helps make the pancakes fluffy, but if you’re out, you can try using a little baking soda combined with an acid like a splash of lemon juice or apple cider vinegar to get a similar effect.
Can I make this recipe vegan?
To make this recipe vegan, swap the eggs for flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and use a plant-based milk like almond or oat milk. The texture might be slightly different but still delicious.
How ripe should my bananas be?
The riper, the better! Look for bananas with plenty of brown spots. They’re sweeter and softer, which helps create a moist and flavorful pancake batter.
Final Thoughts
Trying out this Banana Oat Pancakes Recipe will add a fresh and wholesome breakfast option to your recipe box. It’s easy, nutritious, and feels like a little morning celebration all on its own. Trust me, once you make these pancakes, they’ll quickly become a beloved favorite you’ll want to make again and again.
Print
Banana Oat Pancakes Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings (about 4-6 pancakes)
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Gluten Free
Description
Delicious and wholesome Banana Oat Pancakes made with ripe bananas, rolled oats, and eggs, offering a naturally sweet and healthy breakfast option. These pancakes are gluten-free when using certified oats and can be made dairy-free by substituting milk with almond milk. Flavored with vanilla and a hint of cinnamon, they are quick to prepare and perfect for a nutritious start to your day.
Ingredients
Dry Ingredients
- 1 cup rolled oats (gluten-free if needed)
- 1/2 teaspoon baking powder
- 1/4 teaspoon cinnamon (optional)
- Pinch of salt
Wet Ingredients
- 2 ripe bananas, mashed
- 2 large eggs
- 1/2 cup milk (or almond milk for a dairy-free option)
- 1 teaspoon vanilla extract
For Cooking
- Coconut oil or butter for cooking
Instructions
- Prepare the batter: In a large mixing bowl, mash the ripe bananas thoroughly with a fork until smooth. Add the eggs, milk, and vanilla extract, then whisk together until fully combined.
- Combine dry ingredients: In a separate bowl, mix the rolled oats, baking powder, cinnamon (if using), and a pinch of salt. Stir to distribute evenly.
- Mix wet and dry ingredients: Gradually add the dry mixture to the wet ingredients, stirring gently until the batter is combined. Let it rest for about 5 minutes to allow the oats to absorb some moisture and thicken slightly.
- Heat the pan: Place a non-stick skillet or frying pan over medium heat and add a small amount of coconut oil or butter to coat the surface.
- Cook the pancakes: Pour about 1/4 cup of batter for each pancake onto the hot pan. Cook for 2 to 3 minutes on one side, or until bubbles form on the surface and the edges look set. Flip carefully and cook for another 1 to 2 minutes until golden brown and cooked through.
- Serve warm: Transfer the cooked pancakes to a plate and repeat with the remaining batter, adding more oil or butter as needed. Serve immediately with your favorite toppings like maple syrup, fresh fruit, or nuts.
Notes
- Use gluten-free oats if you need the recipe to be gluten-free.
- Substitute cow’s milk with almond, soy, or oat milk for a dairy-free version.
- If the batter is too thick, add an extra tablespoon of milk to loosen it.
- For added protein, consider adding a tablespoon of nut butter or protein powder to the batter.
- Store leftover pancakes in an airtight container in the refrigerator for up to 2 days; reheat in a toaster or skillet.
