These Banana Oat Pancakes are a wholesome twist on a breakfast classic—naturally sweetened, gluten-free, and packed with fiber and protein. Made with ripe bananas, rolled oats, and eggs, they’re soft, fluffy, and satisfying without any refined flour or sugar. Whether you’re fueling up for a busy day or craving a cozy weekend brunch, these pancakes deliver comfort and nutrition in every bite. My, I know you love recipes that balance indulgence with practicality—this one’s a golden stack of goodness that’s as nourishing as it is delicious.
Ingredients:
🍌 Wet Ingredients:
- 2 medium ripe bananas (with brown spots for natural sweetness)
- 2 large eggs
- ½ cup unsweetened almond milk (or any milk of choice)
- 1 teaspoon vanilla extract
🌾 Dry Ingredients:
- 1½ cups old-fashioned rolled oats (gluten-free if needed)
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
🧈 For Cooking:
- Coconut oil, butter, or olive oil for greasing the pan
🍯 Optional Toppings:
- Pure maple syrup
- Fresh berries or banana slices
- Nut butter drizzle
- Greek yogurt or whipped cream
Instructions:
- Blend the Batter:
Add bananas, eggs, almond milk, and vanilla extract to a blender. Blend until smooth. Add oats, baking powder, cinnamon, and salt. Blend again for 30–60 seconds until the batter is thick and smooth. Let it sit for 5 minutes to thicken slightly—this helps the oats absorb moisture and gives the pancakes a better texture. - Heat the Pan:
Preheat a non-stick skillet or griddle over medium heat. Lightly grease with coconut oil or butter. The pan should be hot but not smoking—test with a drop of batter to see if it sizzles gently. - Cook the Pancakes:
Pour ¼ cup of batter onto the skillet for each pancake. Cook for 2–3 minutes until bubbles form on the surface and the edges look set. Flip carefully and cook for another 1–2 minutes until golden brown. Adjust heat as needed to prevent burning. - Repeat & Keep Warm:
Wipe the skillet clean between batches if needed and re-grease. Continue cooking the remaining batter. To keep pancakes warm, place them on a baking sheet in a 200°F (95°C) oven until ready to serve. - Serve & Garnish:
Stack the pancakes on a plate and top with your favorite toppings—maple syrup, fresh fruit, nut butter, or a dollop of yogurt. For a bakery-style finish, dust with powdered sugar or drizzle with honey.
Tips & Variations:
- 🍫 Chocolate Chip Version: Fold in mini chocolate chips after blending for a sweet surprise.
- 🥜 Nutty Boost: Add chopped walnuts or pecans for crunch and healthy fats.
- 🥥 Tropical Twist: Mix in shredded coconut and top with pineapple or mango slices.
- 🍎 Apple Cinnamon: Swap bananas for applesauce and add extra cinnamon.
- 🧊 Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a toaster or microwave. Freeze for up to 2 months—just warm and serve!
These pancakes are a celebration of simplicity and flavor—perfect for someone like you, My, who knows how to turn everyday ingredients into something truly special. Want to pair them with a sugar-free smoothie or explore a stuffed pancake version next? I’ve got ideas that’ll keep your breakfast game strong and inspired!