Banana oat pancakes are the ultimate combination of ingredients. Rolled oats, fresh bananas, almond milk, flour, and spices make this an easy breakfast!
I know what you might be thinking. These banana oat pancakes are little out of place considering most of the recipes on the site are semi-homemade with a few boxed or canned ingredients.
Well, to a certain extent, that is true. However, our roots are in homemade dishes, and that’s what we originally intended for this site.
In fact, we already have a “from scratch” buttermilk pancake recipe and a blueberry pancake recipe. Not to mention all the “cream of soup” substitutes, like cream of chicken substitute, cream of celery substitute, and cream of mushroom substitute to name of few.
The truth is, we really tried to make this site entirely of homemade, “from scratch” recipe, but it didn’t work out that way.
However, we have a second site, More Than Meat and Potatoes that is exactly that! It’s almost 100% scratch-made dishes.
Back when we were testing the waters with homemade dishes, we made these banana oat pancakes, and we’ve recently given them an update.
They’re a great way to use up ripe bananas and get a hearty breakfast at the same time!
How to Make Banana Oat Pancakes:
Start by mashing 1 large banana or 2 medium bananas in a bowl. You’ll need about a cup of mashed banana.
It’s okay if there are some lumps, but the smoother you can get the bananas, the smoother the batter will be.
Next, mix the flour, oats, sugar, baking powder, cinnamon, salt, and nutmeg in a medium bowl. Make sure everything is well combined.
Add the egg, almond milk, vanilla, and mashed bananas to the dry ingredients. Use a spoon or spatula to mix the ingredients together.
The batter will be thicker than regular pancake batter. If you’d like to thin it out, just add a couple more tablespoons of almond milk.
After the batter is mixed, heat a medium skillet or flat griddle over low-medium heat. Melt a little butter or coconut oil, then add 1/4 cup of batter to the hot pan.
If the batter is thick, spread it out a little so it’s able to cook all the way through. The pancake will form small bubbles over the top and be lightly browned on the bottom when it’s ready to flip.
Flip the pancake and cook the opposite side for 2-3 minutes. Continue with the remaining batter.
Enjoy the banana oat pancakes warm with fresh banana slices and maple syrup.
Leftovers can be wrapped tightly in plastic wrap and stored in the refrigerator for up to 3 days. Wrap them in paper towels and heat them on medium power in the microwave to reheat.
Can banana oat pancake batter be made in the blender?
Why are my banana pancakes falling apart?
Why are banana oat pancakes rubbery?
- 1 Large Banana mashed
- 1 ¼ Cups all-purpose flour
- ⅔ Cup Rolled Oats
- 1 Tablespoon Granulated Sugar
- 2 Teaspoons Baking Powder
- ½ Teaspoon Salt
- ¼ Teaspoon Cinnamon
- ⅛ Teaspoon Nutmeg
- 1 Egg
- 1 ¼ Cups Almond Milk
- 1 Teaspoon Vanilla
- 4 Tablespoons Coconut Oil or Butter for cooking the pancakes
- In a small bowl, mash the banana(s) until smooth. Set aside.
- In a large mixing bowl combine the flour, oats, sugar, baking powder, salt, cinnamon, and nutmeg.
- Add the egg, almond milk, vanilla, and banana. Stir until combined. Heat a large skillet over low-medium heat.
- Add a teaspoon or two of butter or oil to the hot skillet. Take ¼ cup of the batter and drop it onto the hot skillet. Spread it out a little, so it’s not too thick. Bubbles will form on the batter, and the bottom will be lightly browned when it’s ready to flip.
- Cook for 2 to 3 minutes on each side, then remove to a waiting plate. Repeat with the remaining batter.
- Last, store or serve the dish with your favorite toppings, like butter or maple syrup.