Banana Oat Pancakes

Description

Banana Oat Pancakes are a wholesome, naturally sweetened breakfast made without refined sugar or flour. Blended oats replace traditional flour, and ripe bananas add natural sweetness and moisture. They’re gluten-free (if using certified oats), full of fiber, and perfect for a nutritious start to the day.

Soft on the inside, slightly crisp on the outside, these pancakes are easy to make in one blender—ideal for busy mornings or meal prep.

Ingredients for Banana Oat Pancakes

• 2 large ripe bananas (spotted for best sweetness)

• 2 cups rolled oats (certified gluten-free if needed)

• 2 large eggs

• 1 cup milk (dairy or plant-based)

• 1 ½ tsp baking powder

• ½ tsp cinnamon (optional)

• 1 tsp vanilla extract

• Pinch of salt

• Butter or oil for cooking

Instructions

1. Blend the Batter

   • Add oats to a blender and pulse until they resemble fine flour.

   • Add bananas, eggs, milk, baking powder, cinnamon, vanilla, and salt. Blend until smooth.

2. Rest the Batter

   • Let sit for 5 minutes to thicken slightly.

3. Cook the Pancakes

   • Heat a nonstick skillet over medium heat and lightly grease with butter or oil.

   • Pour about ¼ cup batter for each pancake. Cook 2–3 minutes until bubbles form, then flip and cook 1–2 minutes more.

4. Serve

   • Serve warm with fresh fruit, nut butter, honey, or maple syrup.

Notes

• Banana ripeness matters – the riper the banana, the sweeter and softer the pancakes.

• Consistency check – if batter is too thick, add a splash of milk; if too thin, blend in extra oats.

• Store leftovers in an airtight container for up to 3 days or freeze for up to 1 month.

Tips

• Make them extra fluffy by separating the egg whites, whisking them, and folding in at the end.

• For added protein, blend in 1–2 tbsp of protein powder.

• To make them vegan, replace eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg).

• Use a well-heated nonstick pan to avoid sticking—oat-based batters can be delicate.

Servings

• Makes 4 servings (about 2–3 pancakes per person).

Nutritional Info (Per Serving, without toppings)

• Calories: 230

• Protein: 8g

• Carbohydrates: 38g

• Fiber: 6g

• Sugars: 9g (natural from bananas)

• Fat: 6g

• Saturated Fat: 2g

• Sodium: 200mg

Benefits

• High fiber from oats aids digestion and keeps you full.

• Naturally sweetened with bananas—no refined sugar.

• Rich in potassium and B vitamins from bananas.

• Gluten-free option for those with sensitivities (if using GF oats).

• Quick & meal-prep friendly—can be frozen and reheated.

Q & A

Q: Can I make the batter ahead of time?
A: Yes, but blend right before cooking for the best texture—stored batter may thicken; just stir in a splash of milk before using.

Q: Can I skip the eggs?
A: Yes, replace each egg with 1 flax egg or ¼ cup unsweetened applesauce for a vegan version.

Q: Why are my pancakes gummy?
A: This happens if they’re undercooked—oat pancakes need a little longer on the pan than flour ones.

Q: Can I make them without a blender?
A: Yes, use oat flour and mash bananas well with a fork before mixing.