Banana Oat Pancakes Recipe

Stack of homemade banana oat pancakes with maple syrup, banana slices, and fresh berries on a white plate.

Banana Oat Pancakes Recipe

Fluffy and wholesome Banana Oat Pancakes made with simple, nutritious ingredients like oats, bananas, and eggs. Naturally gluten-free, packed with fiber and protein, and perfect for a healthy breakfast.

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Course: Breakfast

Cuisine: American

Prep Time: 15

Cook Time: 20

Resting Time: 10

Total Time: 35

Servings: pancakes

Calories: 180kcal

Cost: $5

Equipment

Blender or food processor For making oat flour
Non-stick skillet or griddle For cooking pancakes
Measuring cups and spoons For accurate measurements
Spatula For flipping pancakes
Mixing bowls For combining ingredients

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

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition