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These banana oat pancakes are the ultimate combination of ingredients. It’s a homemade recipe that’s surprisingly simple but amazingly delicious!
I know what you’re thinking. John, we thought you guys only made semi-homemade recipes.
Well, to a certain extent, that is true. However, our roots are in homemade dishes, and you could say this is call back to that period of time.
In fact, we already have one “from scratch” pancake recipe. The truth is, I was feeling pretty good Sunday morning, so I decided to try my hand at these banana oat pancakes.
You see, Kim and I had some bananas lying around, and they were about to go bad. While they aren’t exactly expensive to replace, I feel it’s a good practice to try and avoid wasting groceries.
Additionally, we are a pretty frugal family, and we make things stretch as best we can from week to week.
After we all got around and started thinking about breakfast, we wanted something a little different from our regular fare.
Keeping the bananas in mind, I also noticed we still had quite a few old-fashioned oats in the kitchen. Ordinarily, that would equal a breakfast muffin.
Since Kim and our son wanted pancakes, I decided to see what I could come up with for them. Within minutes I was tossing the ingredients into our stand mixer and jotting everything down.
Just in case my banana oat pancakes turned out well. It just so happened that they did and that’s how this offering ended up on the blog.
Even though the banana oat pancakes are homemade, simplicity is still the main idea.
The fact that you can throw everything into one bowl and mix up a batter is what I love best about these cakes.
Don’t worry about mixing dry then wet, I promise, it’s not needed with this recipe.
As you might expect, the flavor of these banana oat pancakes is very similar to a banana muffin.
However, since I added a few extra spices, you will get hints of ginger, cinnamon, and nutmeg.
I invite you to indulge yourself and whip up this dish; I doubt you’ll be disappointed. In closing, I wish everyone a long life, everlasting love, and a belly full of pancakes!
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- 2 Large Over Ripe Bananas, (mashed)
- 1 Cup Old Fashioned Oats, (Quaker)
- 1 1/2 Cups All Purpose Flour
- 1/4 Cup Granulated Sugar
- 1 Teaspoon Salt
- 1 Tablespoon Baking Powder, (aluminum free)
- 1 Large Egg
- 1 Teaspoon Ginger Powder
- 1/4 Teaspoon Ground Nutmeg
- 1 Teaspoon Ground Cinnamon
- 1 Teaspoon Vanilla Extract
- 1 1/2 Cup Full Fat Milk
- 4 Tablespoons Unsalted Butter, (melted)
- First, melt your butter in the microwave. Set it on the lowest setting for about one minute. Check it every 10 to 15 seconds, so it doesn't pop in your microwave.
- Next, preheat your griddle or pan on medium heat and spray it with a little non-stick cooking spray.
- Afterward, mash the bananas and then combine all the ingredients in a stand mixer or large mixing bowl with a hand mixer. Quick tip, add the milk to the bowl before the melted butter, so you don't scramble the egg. Stir the mixture until the batter is smooth.
- Then, use a 3/4 cup measuring cup to measure each pancake and pour the batter into the pan. Let it cook for two to three minutes on the first side, then only about a minute on the other side. The pancake should be golden brown, but not burnt on the outside. If the cake is burning but still raw in the middle, turn down the heat.
- Last, store or serve the dish with your favorite toppings, like butter or maple syrup.
The calories listed are an approximation based on the ingredients. Actual calories may vary depending on your ingredients. The pancakes can be made ahead and kept in your fridge in a sealed container for up to two days. Serve the dish with maple syrup or your favorite toppings.
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Nutrition Information:Yield: 4 Serving Size: 1 grams
Amount Per Serving: Calories: 539Total Fat: 17gSaturated Fat: 9gUnsaturated Fat: 0gCholesterol: 85mgSodium: 645mgCarbohydrates: 84gFiber: 5gSugar: 25gProtein: 12g