Transform your morning routine with these wholesome and delicious banana oat pancakes. Perfect for health-conscious breakfast lovers, these naturally sweetened, protein-packed pancakes combine the heartiness of oats with the natural sweetness of ripe bananas. Whether you're following a gluten-free diet or simply looking for a nutritious start to your day, these pancakes deliver both flavor and sustenance.
Why You'll Love These Banana Oat Pancakes
These pancakes aren't just another breakfast option – they're a game-changer for anyone seeking a healthier alternative to traditional flour-based pancakes. The combination of rolled oats and ripe bananas creates a perfectly sweet, satisfying breakfast that will keep you energized throughout the morning. Plus, they're naturally gluten-free and can be easily adapted for various dietary preferences.
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Ingredients
For 8-10 pancakes:
- 2 cups old-fashioned rolled oats (certified gluten-free if needed)
- 2 ripe medium bananas (about 1 cup mashed)
- 2 large eggs
- 1 cup milk of choice (dairy or plant-based)
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- 1½ teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 tablespoons melted coconut oil or butter, plus more for cooking
The ripe bananas are crucial for both sweetness and binding, while old-fashioned oats provide the perfect hearty texture. Using certified gluten-free oats ensures these pancakes are suitable for those with gluten sensitivities.
Instructions
Prepare the Oat Flour
Blend the rolled oats in a food processor or high-powered blender until they reach a flour-like consistency. This homemade oat flour creates the perfect base for our pancakes.
Mix the Wet Ingredients
In a blender, combine the mashed bananas, eggs, milk, honey, vanilla extract, and melted coconut oil. Blend until smooth and well combined.
Combine Dry and Wet Ingredients
Add the ground oats, baking powder, cinnamon, and salt to the wet ingredients. Pulse until just combined. Let the batter rest for 10 minutes to allow the oats to absorb the liquid.
Cook the Pancakes
- Heat a non-stick skillet or griddle over medium heat
- Lightly grease the surface with coconut oil or butter
- Pour ¼ cup of batter for each pancake
- Cook until bubbles form on the surface (about 2-3 minutes)
- Flip and cook for another 1-2 minutes until golden brown
Pro Tips for Perfect Pancakes
The key to achieving fluffy, tender banana oat pancakes lies in these essential tips:
- Use very ripe bananas with brown spots for maximum natural sweetness
- Don't overmix the batter – some small lumps are perfectly fine
- Let the batter rest for optimal texture
- Keep the heat at medium – too high will burn the outside while leaving the inside underdone
Dietary Benefits & Serving Suggestions
These protein-packed pancakes offer numerous health benefits:
- High in fiber from whole grain oats
- Good source of protein, especially when paired with Greek yogurt
- Natural sweetness from bananas reduces added sugar needs
- Gluten-free when made with certified gluten-free oats
- Rich in potassium and other essential nutrients
Serve your pancakes with:
- Fresh berries or sliced bananas
- A dollop of Greek yogurt for extra protein
- Pure maple syrup or honey
- Chopped nuts for added crunch
- Nut butter for additional protein and healthy fats
Recipe Variations & Substitutions
Make these pancakes your own with these tested variations:
- Add ¼ cup chopped walnuts or pecans to the batter
- Incorporate 2 tablespoons of chia seeds for extra nutrition
- Use almond milk and flax eggs for a vegan version
- Add ¼ cup protein powder for an extra protein boost
- Spice it up with nutmeg or pumpkin pie spice
Equipment For Banana Oat Pancakes
- Blender or food processor
- Non-stick skillet or griddle
- Measuring cups and spoons
- Spatula
- Mixing bowls
Storage Instructions
These pancakes store beautifully for meal prep:
- Refrigerate: Store in an airtight container for up to 3 days
- Freeze: Layer between parchment paper in a freezer-safe container for up to 3 months
- Reheat: Warm in a toaster or microwave until heated through
Top Tip
For the fluffiest pancakes, don't skip the resting time! Allowing the batter to sit for 10 minutes gives the oats time to absorb the liquid and the baking powder time to activate, resulting in lighter, more tender pancakes.
FAQ
Are oatmeal pancakes healthy?
Yes, oatmeal pancakes are a healthy breakfast choice. They're made with whole grain oats which provide fiber, protein, and nutrients. They're more nutritious than regular pancakes, especially when made with ripe bananas instead of sugar and when topped with fresh fruit instead of syrup.
Can you substitute oats for flour in pancakes?
Yes, you can substitute oats for flour by blending rolled oats into oat flour. Use 1 cup of oats to replace 1 cup of regular flour. For best results, add ¼ teaspoon xanthan gum or 1 mashed banana to help bind the pancakes together.
Why do my oat pancakes fall apart?
Oat pancakes fall apart when there isn't enough binding agent. Fix this by adding an extra egg, using mashed banana, or letting the batter rest for 10 minutes before cooking. Also, avoid flipping too early - wait until bubbles form on top before turning.
Is oatmeal better for you than pancakes?
Plain oatmeal is healthier than regular pancakes because it has less sugar and more fiber. However, oat pancakes combine the best of both - they have the nutrition of oatmeal with the satisfying texture of pancakes. They're especially healthy when made with minimal added sugar and topped with fresh fruit.
These banana oat pancakes are proof that healthy eating can be both delicious and satisfying. Whether you're gluten-free, health-conscious, or just love a good pancake, this recipe is sure to become your new breakfast favorite.
Give them a try and share your creations in the comments below!
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Pairing
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Banana Oat Pancakes Recipe
Equipment
- Blender or food processor
- Non-stick skillet or griddle
- Measuring cups and spoons
- Spatula
- Mixing bowls
Ingredients
- 2 cups old-fashioned rolled oats certified gluten-free if needed
- 2 ripe medium bananas about 1 cup mashed
- 2 large eggs
- 1 cup milk of choice dairy or plant-based
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- 1½ teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 tablespoons melted coconut oil or butter plus more for cooking
Instructions
Prepare Oat Flour
- Blend rolled oats in a food processor until flour-like consistency
Mix Wet Ingredients
- Blend bananas, eggs, milk, honey, vanilla, and melted coconut oil until smooth
Combine
- Add ground oats, baking powder, cinnamon, and salt to wet ingredients
- Pulse until just combined
- Let batter rest 10 minutes
Cook
- Heat non-stick skillet over medium heat
- Add small amount of oil/butter
- Pour ¼ cup batter per pancake
- Cook until bubbles form (2-3 minutes)
- Flip and cook 1-2 minutes more
Notes
- Use very ripe bananas for best sweetness
- Don't overmix batter
- Let batter rest for fluffier pancakes
- Keep heat at medium for even cooking
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