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

Scale

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

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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.