Banana Oatmeal Pancakes

Pancakes are universally celebrated as a beloved breakfast staple, gracing tables around the world with their fluffy texture and comforting flavor. Whether enjoyed drizzled with syrup, topped with fruit, or served alongside crispy bacon, pancakes have secured a cherished place in the hearts and stomachs of many. However, as health-conscious eating becomes increasingly popular, traditional pancake recipes are evolving to meet the demands of a more nutritious lifestyle. Enter banana oatmeal pancakes—a delightful twist on the classic that incorporates wholesome ingredients like oats and bananas, making them not only delicious but also a powerhouse of nutrition.

Start your day with a delicious and nutritious twist on a classic favorite: banana oatmeal pancakes! This easy recipe combines wholesome ingredients like rolled oats and ripe bananas, offering a healthy, fiber-packed breakfast that satisfies without the guilt. Perfect for busy mornings or leisurely brunches, these pancakes are quick to make and customizable with your favorite toppings. Enjoy the natural sweetness of bananas and the nourishing benefits of oats in every fluffy bite!

Print Recipe Pin Recipe

Ingredients

1 cup rolled oats

1 ripe banana, mashed

1 cup milk (dairy or non-dairy)

1 large egg

1 tsp vanilla extract

1 tsp baking powder

1/2 tsp cinnamon

1/4 tsp salt

1 tbsp honey or maple syrup (optional for sweetness)

Coconut oil or butter (for cooking)

Sliced bananas, berries, or nuts for serving (optional)

Instructions

In a blender, add the rolled oats and blend on high speed until they turn into a fine flour consistency.

In a large bowl, combine the oat flour, baking powder, cinnamon, and salt. Stir until well mixed.

In another bowl, combine the mashed banana, milk, egg, vanilla extract, and honey or maple syrup (if using). Whisk until smooth and well incorporated.

Pour the wet ingredients into the dry ingredients and gently mix until just combined; do not over-mix. Let the batter sit for about 5 minutes to thicken.

Heat a non-stick skillet or griddle over medium heat and add a small amount of coconut oil or butter to coat the surface.

Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on one side until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown.

Repeat until all batter is used, adding more oil or butter to the skillet as needed.

Serve the pancakes hot topped with sliced bananas, berries, nuts, and a drizzle of maple syrup or honey.

Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4