Banana Oat Pancakes
Wake up to a wholesome breakfast with these irresistibly soft and fluffy Banana Oat Pancakes! Made with simple, nutritious ingredients like ripe bananas, rolled oats, and a touch of cinnamon, this recipe is naturally sweetened and packed with fiber and protein to keep you fueled all morning. The easy-to-make batter comes together in just minutes, requiring no refined flour, and delivers pancakes that are both hearty and naturally gluten-free when using certified gluten-free oats. Perfect for busy mornings or leisurely brunches, these golden delights cook up in a snap with their light, spiced flavor making them a kid-friendly favorite. Serve them with fresh fruit, a drizzle of maple syrup, or a spoonful of creamy yogurt for a wholesome start to the day. Keywords: Banana Oat Pancakes recipe, healthy breakfast, gluten-free pancakes, easy pancake recipe, wholesome brunch ideas.
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Recipe Information
Ingredients
- 2 pieces ripe bananas
- 1.5 cups rolled oats
- 1 cup milk
- 2 pieces eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 2 tablespoons cooking oil or butter
Instructions
Peel the bananas and place them in a large mixing bowl. Mash the bananas with a fork until smooth.
Add the eggs, milk, and vanilla extract to the mashed bananas and whisk together until well combined.
In a separate bowl, mix together the rolled oats, baking powder, ground cinnamon, and salt.
Add the dry ingredients to the banana mixture and stir gently until just combined. Let the batter rest for about 5 minutes to thicken.
Heat a non-stick pan or griddle over medium heat and lightly coat it with cooking oil or butter.
Pour about 1/4 cup of batter per pancake onto the pan. Use the back of a spoon to spread the batter into a circle if needed.
Cook for 2-3 minutes or until you see bubbles forming on the surface and the edges start to look set.
Carefully flip the pancakes and cook for an additional 2 minutes until golden brown and cooked through.
Transfer the cooked pancakes to a plate and repeat with the remaining batter, adding more oil or butter to the pan as necessary.
Serve the pancakes warm with your favorite toppings such as fresh fruit, maple syrup, or a dollop of yogurt.
Nutrition Facts
Calories |
1225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.7 g | 66% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 394 mg | 131% | |
| Sodium | 1730 mg | 75% | |
| Total Carbohydrate | 152.9 g | 56% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 41.6 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 452 mg | 35% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1898 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
