Oatmeal Banana Bread Pancakes
Transform your breakfast game with these irresistibly fluffy Oatmeal Banana Bread Pancakes—a delicious fusion of hearty oatmeal and the comforting flavors of banana bread. Made with wholesome rolled oats blended into a fine flour, ripe mashed bananas, and a hint of cinnamon, these pancakes strike the perfect balance between indulgent and nutritious. Sweetened naturally with honey or maple syrup and customizable with your choice of dairy or plant-based milk, this recipe creates golden, perfectly tender pancakes that everyone will love. Ready in just 30 minutes, they make an ideal weekend brunch or a cozy breakfast. Serve them warm with maple syrup, fresh banana slices, or a dollop of yogurt for a truly satisfying start to your day!
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Recipe Information
Ingredients
- 1 cup rolled oats
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 2 medium (mashed) ripe bananas
- 1 cup milk (dairy or plant-based)
- 1 whole large egg
- 1 teaspoon pure vanilla extract
- 2 tablespoons maple syrup or honey
- 2 tablespoons (melted) butter or oil
- 1 as needed butter or oil (for greasing the pan)
Instructions
In a blender or food processor, blend the rolled oats until they resemble a fine flour. This will take about 1 minute. Transfer the oat flour to a large mixing bowl.
Add the all-purpose flour, baking powder, ground cinnamon, and salt to the bowl. Whisk together to combine the dry ingredients.
In a separate medium-sized bowl, mash the ripe bananas until smooth. Add the milk, egg, vanilla extract, maple syrup (or honey), and melted butter (or oil). Whisk until well combined.
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until the batter is just combined. Be careful not to overmix; it's okay if there are a few lumps.
Let the batter rest for 5 minutes. This allows the oat flour to absorb some of the liquid and yields fluffier pancakes.
Heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or oil.
Scoop about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
Flip the pancakes and cook for another 2 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet as needed.
Serve the pancakes warm with toppings of your choice, such as sliced bananas, maple syrup, or a dollop of yogurt.
Nutrition Facts
Calories |
1804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.3 g | 67% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 299 mg | 100% | |
| Sodium | 1683 mg | 73% | |
| Total Carbohydrate | 299.3 g | 109% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 94.5 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 492 mg | 38% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2705 mg | 58% | |
*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.
