Pin It Banana Oat Pancakes are fluffy, protein-rich treats made with ripe bananas and hearty oats. They offer a wholesome and naturally sweet start to your day, providing a satisfying breakfast that takes only 25 minutes from prep to plate.
Pin It This easy American-style recipe yields 4 pancakes, serving 2 people. Using simple pantry staples like eggs, oats, and bananas, it is an accessible choice for any home cook looking for a healthy morning option.
Ingredients
- 2 large ripe bananas
- 2 large eggs
- 1/2 teaspoon vanilla extract (optional)
- 1 cup rolled oats (certified gluten-free if needed)
- 1/2 teaspoon baking powder
- Pinch of salt
- 1/2 teaspoon ground cinnamon (optional)
- 1–2 teaspoons coconut oil or neutral oil
Instructions
- 1. Blend Wet Ingredients
- In a blender or food processor, combine bananas, eggs, and vanilla extract. Blend until smooth.
- 2. Add Dry Ingredients
- Add oats, baking powder, salt, and cinnamon. Blend again until fully combined and the mixture is mostly smooth (some oat texture is fine).
- 3. Prepare the Skillet
- Heat a non-stick skillet or griddle over medium heat and lightly grease with oil.
- 4. Cook the Pancakes
- Pour about 1/4 cup of batter per pancake onto the skillet. Cook for 2–3 minutes, until bubbles form on the surface and edges look set.
- 5. Flip and Finish
- Flip pancakes carefully and cook for another 1–2 minutes until golden brown and cooked through.
- 6. Serve
- Serve warm with your favorite toppings such as fresh fruit, yogurt, or maple syrup.
Zusatztipps für die Zubereitung
These pancakes freeze well, making them perfect for meal prep. You can store them in the freezer and simply reheat in a toaster or microwave for a quick breakfast later in the week.
Varianten und Anpassungen
For an extra protein boost, add 1–2 tablespoons of nut butter or a scoop of protein powder to the batter. You can also swap the cinnamon for nutmeg or cardamom for a different flavor twist.
Serviervorschläge
Enjoy these pancakes warm with a variety of toppings like fresh berries, a dollop of yogurt, or a classic drizzle of maple syrup to highlight their natural sweetness.
Pin It Each serving contains 210 calories, 5g total fat, 36g carbohydrates, and 8g protein. This recipe contains eggs and is dairy-free and nut-free unless nut butter is added.
Recipe FAQs
- → Can I make the batter ahead of time?
Yes, the batter can be prepared up to 24 hours in advance and stored in the refrigerator. Give it a quick stir before cooking, as the oats may settle slightly. The consistency may thicken overnight — add a splash of milk or water if needed to reach pourable consistency.
- → Are these pancakes gluten-free?
These pancakes are naturally gluten-free when you use certified gluten-free rolled oats. Regular oats can be cross-contaminated during processing, so look for oats specifically labeled as certified gluten-free if you have celiac disease or gluten sensitivity. All other ingredients are naturally gluten-free.
- → What toppings work best with banana oat pancakes?
Fresh berries like blueberries, strawberries, or raspberries complement the banana flavor beautifully. A drizzle of pure maple syrup adds sweetness without overwhelming the natural fruit notes. For extra protein, try Greek yogurt, a spoonful of nut butter, or a sprinkle of chopped nuts. Honey or agave nectar also work as lighter sweetener options.
- → Can I make these without a blender?
While a blender creates the smoothest texture, you can mash the bananas thoroughly with a fork and whisk the ingredients together by hand. The resulting pancakes will have more visible oat pieces and a slightly heartier texture. For best results without a blender, use quick oats instead of rolled oats, as they incorporate more easily.
- → How should I store leftover pancakes?
Let pancakes cool completely, then store in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them with parchment paper between each pancake to prevent sticking. They'll keep in the freezer for up to 2 months. Reheat frozen pancakes in a toaster for a crispy exterior or microwave for 30-60 seconds for a softer texture.
- → Can I substitute the eggs?
Flax eggs (ground flaxseed mixed with water) can replace regular eggs for a vegan version, though the texture becomes slightly denser. Use 2 tablespoons of ground flax mixed with 6 tablespoons of water, let sit for 5 minutes, then add to the batter. Alternatively, commercial egg replacers work well — follow package instructions for equivalent measurements.