So, I wanted to tell you about these banana oat pancakes because they are honestly one of those recipes that feels very simple but still makes you happy when you eat them.
They are made with ripe bananas and oats, so they taste naturally sweet and a little nutty, and you don’t need anything complicated to put them together.
The nice part is that they come together quickly, in about fifteen minutes from start to finish, which makes them easy to fit into a busy morning.
They are best served for breakfast, but you can also enjoy them as a light snack during the day when you want something filling yet not heavy. It’s a cozy little recipe that feels good to share.
What is Banana Oatmeal Pancakes Recipe?
Banana oat pancakes are basically a healthier version of regular pancakes, made with ripe bananas and oats instead of refined flour.
The bananas give them natural sweetness and moisture, while the oats add a nutty flavor and a bit of fiber. They are soft and fluffy, but also filling enough to keep you satisfied for a while.
People usually eat them for breakfast, but they can also work as a quick snack during the day. They are often served stacked with toppings like fruit, yogurt, or syrup, which makes them feel cozy and familiar, just like the kind of food you’d want to share at a casual morning table.
Why You’ll Love This Recipe
Quick to make: These banana oat pancakes only take about fifteen minutes from start to finish, so you don’t have to spend a long time in the kitchen when you just want something simple and filling.
Basic ingredients: The recipe uses things you usually already have at home like bananas, oats, eggs, and a few pantry spices, which makes it easy to put together without needing a special grocery trip.
Beginner-friendly: The steps are straightforward, and even if you don’t cook much, you can still get good results because the batter is forgiving and easy to handle.
Customizable: You can change them up by adding chocolate chips, nuts, or fruit, and you can also adjust the texture depending on whether you want them chunkier or smoother.
Good for busy mornings: Since they cook fast and can even be stored or frozen, they work well when you need a quick breakfast or snack that still feels homemade.
Ingredients Needed:
So, when you make these banana oat pancakes, you really don’t need anything fancy, just a few simple things that all work together to give the pancakes their flavor and texture.
- Oil or butter – Used for cooking so the pancakes don’t stick and get nice golden edges.
- Bananas – They add natural sweetness and moisture to the batter.
- Eggs – They help bind everything together and give the pancakes structure.
- Oats – They provide a nutty flavor and make the pancakes more filling.
- Baking powder – This helps the pancakes rise and turn out fluffy.
- Cinnamon – It adds a warm flavor that makes the pancakes taste cozy.
- Vanilla extract – It gives a little extra sweetness and depth of flavor.
- Salt – Just a pinch balances the sweetness and brings out the other flavors.
You’ll find the full ingredient list with exact quantities in the recipe card below.
Step-By-Step Instructions to Make Banana Oatmeal Pancakes:
Step 1: Mash the bananas
Start by peeling your ripe bananas and placing them in a mixing bowl. Use a fork or a masher to press them down until they look smooth and creamy, but it’s fine if there are a few small lumps because that can give the pancakes a little extra texture. The bananas should look soft and glossy, almost like a thick puree.
Step 2: Add the eggs and flavorings
Next, crack in the eggs and whisk them together with the mashed bananas. Then stir in the vanilla, cinnamon, and a small pinch of salt. This step helps the batter come together and adds warmth and flavor. The mixture should look slightly runny but well combined, with the spices giving it a cozy smell.
Step 3: Mix in the dry ingredients
Now add the oat flour and baking powder. Stir gently until everything blends into a thick batter. Try not to overmix because the pancakes can turn dense. The batter should look smooth but still a little grainy from the oats, and it should feel thick enough to hold its shape when scooped.
Step 4: Heat the pan and cook the pancakes
Place a non‑stick skillet on the stove and lightly grease it with oil or butter. Once the pan feels warm, spoon small rounds of batter onto the surface. Let them cook slowly until you see bubbles forming on top and the edges look set. Flip carefully and cook the other side until golden brown. The pancakes should smell sweet and nutty as they cook.
Step 5: Stack and serve
When the pancakes are ready, stack them on a plate and add your favorite toppings. You can drizzle maple syrup, add fresh fruit, or spread a little nut butter for extra flavor. The pancakes should look fluffy with golden edges, and they taste best when served warm.
Helpful Tips For The Best Results
Texture matters: Mash the bananas well if you want smoother pancakes, but if you leave a few small chunks, the pancakes will have a more rustic bite.
Heat control: Keep the pan at medium or slightly lower because if the heat is too high, the outside will brown too quickly while the inside stays undercooked.
Rest the batter: Let the batter sit for a few minutes before cooking so the oats can absorb liquid and hold together better.
Swap ingredients wisely: If you don’t have coconut oil, you can use butter or avocado oil, and if you want egg-free, flax eggs usually work fine without changing the texture too much.
Flip carefully: Wait until you see bubbles on the surface and the edges look set before turning, otherwise the pancakes may break apart.
Tasty Variations to Try:
- Flavor swaps: Add a pinch of nutmeg or pumpkin spice instead of cinnamon for a different cozy flavor.
- Chocolate lovers: Mix in chocolate chips so the pancakes feel more like a treat without being too heavy.
- Fruit add-ins: Fold in blueberries, diced apples, or even strawberries to make them taste fresh and colorful.
- Nutty option: Stir in chopped walnuts or pecans for crunch and extra protein.
- Vegan version: Replace the eggs with flax or chia eggs and cook with plant-based oil for a dairy-free option.
- Seasonal twist: Use mashed pumpkin or sweet potato instead of bananas when you want a fall-inspired version.
Serving Suggestions:
- Perfect for breakfast: These pancakes work best in the morning when you want something filling but still light, and they make a nice change from regular toast or cereal.
- Serve with fruit: You can add sliced bananas, berries, or even apple wedges on top, which makes the plate look colorful and adds freshness.
- Pairs well with extras: A drizzle of maple syrup or honey works nicely, and you can also spread nut butter or yogurt if you want more protein.
- Good for casual meals: They can also be served as a quick snack in the afternoon, especially when you want something homemade without spending too much time.
Storage & Reheating:
- Fridge storage: You can keep leftover pancakes in an airtight container in the refrigerator, and they usually stay good for about three days without losing too much texture.
- Freezer option: If you want to save them longer, place the pancakes in layers with parchment paper in between, then store them in a freezer-safe bag or box.
- Reheating made easy: Warm them up in a skillet or toaster until they feel soft and heated through, and if frozen, just give them a little extra time so they turn golden again.
Frequently Asked Questions (FAQ):
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Can I replace the bananas with something else?
Yes, if you don’t have bananas, you can use applesauce, pumpkin puree, or even mashed sweet potato. The flavor will change a little, but the texture will still be soft and moist enough for pancakes.
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Can I make the batter ahead of time?
It’s better to cook the pancakes fresh, but you can mix the batter and keep it in the fridge for a few hours if you need to. Just give it a quick stir before cooking because the oats may soak up some liquid while resting.
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Why do my pancakes feel too dense?
This usually happens if the batter is overmixed or if the pan is too hot. Try stirring gently and cooking on medium heat so the pancakes cook evenly and stay fluffy.
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Are these pancakes gluten-free or dairy-free?
Yes, if you use certified gluten-free oats, they are naturally gluten-free. For dairy-free, just cook them with plant-based oil instead of butter and serve with non-dairy toppings.
Bread Oatmeal Pancakes
Description
These banana oat pancakes are a quick and wholesome breakfast made with ripe bananas, oats, and eggs. They are naturally sweet, fluffy, and filling, perfect for busy mornings or a light snack. The recipe uses simple pantry ingredients, comes together in minutes, and can be customized with different toppings or mix-ins.
Ingredients
Instructions
- Mash 2 ripe bananas (about 220 g) in a large mixing bowl until smooth and creamy.
- Whisk in 2 large eggs, then stir in ½ teaspoon vanilla extract, ¼ teaspoon ground cinnamon, and a pinch of salt until combined.
- Add ⅔ cup (60 g) oat flour and 1 teaspoon baking powder, mixing gently until a thick batter forms.
- Let the batter rest for about 5 minutes so the oats absorb liquid and hold together better.
- Heat a non-stick skillet over medium heat (about 150-160 °C) and lightly grease with 1-2 teaspoons coconut oil or butter.
- Pour small rounds of batter (about 2-3 tablespoons each) onto the skillet. Cook for 1-2 minutes until bubbles form and edges look set.
- Flip carefully and cook another 1-2 minutes until golden brown and fluffy.
- Stack pancakes on a plate and serve warm with maple syrup or your favorite toppings.
Notes
- Use spotty, ripe bananas for best sweetness and texture.
- Do not cook on high heat, as the outside may brown too fast while the inside stays undercooked.
- Pancakes freeze well; layer with parchment paper before storing in freezer bags.
Nutrition Facts
Servings 7
Serving Size 1 pancake (~65 g)
- Amount Per Serving
- Calories 98kcal
- % Daily Value *
- Total Fat 3g5%
- Saturated Fat 1g5%
- Trans Fat 0.01g
- Cholesterol 55mg19%
- Sodium 92mg4%
- Potassium 195mg6%
- Total Carbohydrate 16g6%
- Dietary Fiber 2g8%
- Sugars 5g
- Protein 3g6%
- Vitamin A 105 IU
- Vitamin C 3 mg
- Calcium 55 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000‑calorie diet, and your daily needs may be higher or lower depending on your lifestyle. Nutrition information is shared only as a general estimate and may not always be fully accurate. If you follow a special diet or have specific health concerns, it’s best to check with a registered dietitian for personalized guidance.
