If you’ve been searching for a delightfully wholesome breakfast that feels like a warm hug, you have to try this Banana Oat Pancakes Recipe. These pancakes bring together the natural sweetness of ripe bananas with hearty oats, delivering a soft and fluffy texture without any fuss. Whether you’re rushing through a busy morning or enjoying a slow weekend brunch, this recipe promises a comforting start that’s both nutritious and incredibly satisfying.
Ingredients You’ll Need
Simple ingredients make the best meals, and this Banana Oat Pancakes Recipe is no exception. Each component has a role—whether it’s adding moisture, fluffiness, or flavor—to craft the perfect bite every time.
- 2 ripe bananas, mashed: The star of the show, bringing natural sweetness and moisture.
- 1 cup rolled oats (gluten-free if needed): Adds texture and wholesome fiber to keep you full longer.
- 2 large eggs: Provide structure and richness, helping the pancakes hold together.
- 1/2 cup milk (or almond milk for dairy-free): Makes the batter smooth and tender.
- 1 teaspoon vanilla extract: Enhances flavor with a sweet, aromatic note.
- 1/2 teaspoon baking powder: Gives a light, fluffy texture by helping the pancakes rise.
- 1/4 teaspoon cinnamon (optional): Adds a subtle warmth and depth of flavor.
- Pinch of salt: Balances out sweetness and intensifies flavors.
- Coconut oil or butter for cooking: Prevents sticking and adds a golden crisp edge to the pancakes.
How to Make Banana Oat Pancakes Recipe
Step 1: Prepare the Batter
Start by mashing those ripe bananas until smooth, which will give your pancakes a wonderfully sweet base. In a blender or food processor, combine the rolled oats to turn them into a fine flour. Add the mashed bananas, eggs, milk, vanilla extract, baking powder, cinnamon, and a pinch of salt, then blend everything into a smooth, pourable batter. This mix ensures even cooking and a consistent texture throughout.
Step 2: Heat Your Pan
Get your skillet or non-stick pan warming over medium heat. Add a little coconut oil or butter to coat the surface; this not only prevents sticking but also gives your pancakes that enticing golden-brown crust everyone loves.
Step 3: Cook the Pancakes
Pour small rounds of batter onto the hot pan, aiming for about three to four inches in diameter. Cook for 2 to 3 minutes on one side until bubbles form on the surface and the edges look set. Flip gently with a spatula and cook for another 1 to 2 minutes until golden and cooked through. Repeat until all the batter is used.
How to Serve Banana Oat Pancakes Recipe
Garnishes
Top your Banana Oat Pancakes Recipe with fresh fruit like sliced bananas, berries, or a drizzle of pure maple syrup for natural sweetness. A sprinkle of chopped nuts or a dollop of Greek yogurt can add contrast in texture and a hint of creaminess that elevates every bite.
Side Dishes
Complement these pancakes with a side of crispy bacon or turkey sausage for protein-packed balance. A fresh fruit salad or even a glass of freshly squeezed orange juice perfectly rounds out this breakfast feast, turning it into a meal you’ll look forward to again and again.
Creative Ways to Present
For a fun twist, stack your Banana Oat Pancakes Recipe high and thread a skewer through the center for a pancake tower. Alternatively, serve with a swirl of nut butter or swirl in some dark chocolate chips into the batter before cooking to add bursts of indulgence.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Place parchment paper between each pancake to keep them from sticking, and you’ll have a quick and healthy breakfast ready in minutes.
Freezing
Banana Oat Pancakes Recipe is freezer-friendly, making it easy to prep in advance. Lay the cooled pancakes flat on a baking sheet and freeze until solid. Then transfer them to a freezer bag; they’ll keep well for up to 2 months and thaw quickly when you’re ready to eat.
Reheating
To reheat, pop the pancakes in a toaster or toaster oven for a few minutes to revive that crispy edge. Alternatively, warm them gently in a skillet or microwave, just until hot throughout. Adding a little extra topping after reheating can bring back that fresh-made feeling instantly.
FAQs
Can I use instant oats instead of rolled oats?
While rolled oats are preferred for texture, you can use instant oats in a pinch. Just know that the batter might be thinner and the pancakes a little less chewy but still delicious.
Is this Banana Oat Pancakes Recipe suitable for gluten-free diets?
Absolutely! Just make sure to use certified gluten-free rolled oats. This recipe is naturally gluten-free and perfect for anyone avoiding gluten.
Can I make the batter ahead of time?
You can prepare the batter up to a few hours in advance and refrigerate it. Give it a good stir before cooking, but for best fluffiness, it’s ideal to make it fresh.
What if I don’t have baking powder?
Baking powder helps the pancakes rise nicely, but if you don’t have any, your pancakes may turn out denser. You can try using a small pinch of baking soda combined with some acidity like yogurt or lemon juice for a similar effect.
How do I make these pancakes vegan?
To veganize this Banana Oat Pancakes Recipe, swap the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg), and use almond or soy milk instead of dairy milk. Cooking oil remains the same or use vegan butter.
Final Thoughts
I genuinely hope you give this Banana Oat Pancakes Recipe a try because it brings together simplicity, flavor, and nutrition in such a warm, inviting way. Whipping up these pancakes is like sharing a little joy on a plate, perfect for mornings when you want something comforting without any hassle. Trust me, once you make them, they’ll quickly become your new breakfast favorite!
Print
Banana Oat Pancakes Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings (about 6 medium pancakes)
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Gluten Free
Description
These Banana Oat Pancakes are a wholesome and delicious breakfast option combining ripe bananas and rolled oats for a naturally sweet and hearty start to your day. Perfectly fluffy and easy to make, they are customizable with dairy-free milk and gluten-free oats to suit different dietary needs.
Ingredients
Pancake Batter
- 2 ripe bananas, mashed
- 1 cup rolled oats (gluten-free if needed)
- 2 large eggs
- 1/2 cup milk (or almond milk for a dairy-free option)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon cinnamon (optional)
- Pinch of salt
For Cooking
- Coconut oil or butter for cooking
Instructions
- Prepare the Batter: In a blender or food processor, combine the mashed bananas, rolled oats, eggs, milk, vanilla extract, baking powder, cinnamon (if using), and a pinch of salt. Blend until the mixture forms a smooth batter with no large oat pieces remaining.
- 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. Allow it to melt and heat evenly.
- Cook the Pancakes: Pour approximately 1/4 cup of batter onto the hot skillet for each pancake. Cook for about 2-3 minutes until bubbles form on the surface and the edges look set, then carefully flip and cook for an additional 2 minutes on the other side until golden brown and cooked through.
- Serve Warm: Remove the pancakes from the skillet and serve immediately with your favorite toppings such as fresh fruit, maple syrup, or yogurt.
Notes
- Use gluten-free oats to make this recipe gluten-free.
- Substitute almond milk or any plant-based milk for a dairy-free version.
- The batter can also be made ahead and refrigerated for up to 24 hours.
- Add a scoop of protein powder for extra protein boost if desired.
- For a thicker pancake texture, reduce the milk slightly.
