The Fluffiest Banana Oat Pancakes Recipe for Sunny Mornings

These fluffy, golden banana oat pancakes will revolutionize your morning breakfast routine.

Packed with wholesome ingredients, the recipe blends ripe bananas and hearty oats into a delightful morning treat.

Nutritious and satisfying, each pancake offers a perfect balance of natural sweetness and comforting texture.

The combination of mashed bananas and rolled oats creates a protein-rich base that keeps you energized.

Whipping up these pancakes takes just minutes, making them an ideal choice for busy mornings.

Drizzle with maple syrup or top with fresh berries to elevate this breakfast classic.

You’ll love how these pancakes transform a simple morning meal into a delicious, nourishing experience.

FAQs

• Can I use instant oats instead of rolled oats?

No, rolled oats work best for making oat flour. Instant oats are too fine and might make the pancakes dense and gummy.

• Is it necessary to use a blender to make oat flour?

While a blender works best, you can also use a food processor or coffee grinder to create a fine oat flour consistency.

• Can I make this recipe gluten-free?

Yes, oats are naturally gluten-free, but ensure you buy certified gluten-free oats to avoid cross-contamination if you have celiac disease.

• How ripe should the bananas be?

Use very ripe bananas with brown spots. They are sweeter and mash more easily, which helps create a smoother pancake batter.

Banana Oat Pancakes That Start Your Day Right

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Ingredients for Banana Oat Pancakes

• Rolled Oats: A hearty grain that provides a nutty flavor and dense texture to the pancakes.
• Banana: A natural sweetener that adds moisture and binding properties to the batter.
• Eggs: Essential for structure and helping the pancakes hold together.

• Cinnamon, Vanilla Extract: Warm spices that add depth and aromatic sweetness to the pancake batter.

• Baking Powder, Salt: Ingredients that help the pancakes rise and balance the overall flavor profile.

• Honey, Syrup, Fresh Fruit: Sweet and fresh accompaniments that complement the pancakes' wholesome taste.

• Butter, Oil: Fats used for greasing the pan and preventing the pancakes from sticking.

How to Make Banana Oat Pancakes

Step 1: Transform Oats Into Fine Powder

Grab your blender and toss in rolled oats. Pulse and blend until the oats become a silky, smooth flour-like texture.

The goal is to create a consistent, powdery consistency that will make your pancakes super light and fluffy.

Step 2: Create Magical Pancake Mixture

Grab a mixing bowl and mash a ripe banana until it’s creamy.

• Eggs
• Baking powder
• Ground cinnamon
• Vanilla extract
• Pinch of salt

Whisk everything together until the mixture looks smooth and well combined. Gradually fold in the homemade oat flour, stirring gently to prevent any lumps from forming.

Step 3: Craft Golden Pancake Circles

Place a non-stick skillet over medium heat. Lightly brush the surface with butter or cooking oil.

Pour small circles of batter onto the hot pan. Watch for tiny bubbles to form on the surface, which signals it’s time to flip.

Cook each side until they turn a beautiful golden brown color, about 2 minutes per side.

Step 4: Decorate and Devour

Transfer your pancakes to a warm plate.

Drizzle with honey or maple syrup. Top with fresh berries, sliced bananas, or a sprinkle of extra cinnamon.

Enjoy your nutritious and delicious breakfast creation!

Tips for Fluffy Banana Oat Pancakes

• Use a high-powered blender or food processor to create ultra-fine oat flour with consistent texture, avoiding clumps in your pancake batter.
• Use ripe, well-mashed bananas to add natural sweetness and ensure the pancakes remain moist without becoming too wet.
• If the mixture seems too thick, add a splash of milk or water to thin it out, creating lighter, fluffier pancakes.
• Use a non-stick pan or well-seasoned cast-iron skillet, and lightly brush with coconut oil for better flavor and easier flipping.

Variations on Banana Oat Pancakes

• Gluten-Free Banana Chia Pancakes: Replace oat flour with almond flour and add chia seeds for extra protein and omega-3 nutrients.
• Protein-Packed Pancakes: Mix in a scoop of vanilla protein powder to boost muscle-building potential and enhance flavor profile.
• Chocolate Banana Pancakes: Fold in unsweetened cocoa powder and dark chocolate chips for a rich, decadent breakfast option.
• Vegan Banana Pancakes: Substitute eggs with mashed flaxseed or chia egg replacement and use plant-based milk for a dairy-free version.

Pairing Ideas for Banana Oat Pancakes

• Pair with Creamy Caramel Latte: Rich espresso balanced with smooth caramel perfectly complements the warm banana and cinnamon notes in the pancakes.
• Drizzle Toasted Almond Honey: Crunchy toasted almonds and golden honey add delightful texture and enhance the natural sweetness of the banana oat pancakes.
• Garnish with Fresh Berry Medley: Mixed berries like strawberries, blueberries, and raspberries bring bright, tangy flavors that cut through the pancakes' soft, hearty texture.
• Sprinkle Nutmeg-Spiced Whipped Cream: Light, airy whipped cream dusted with warm nutmeg creates a luxurious topping that elevates the pancakes' comforting profile.

Storage Tips for Banana Oat Pancakes

• Store leftover pancakes in an airtight container for up to 3 days. Place parchment paper between each pancake to prevent sticking.
• Wrap individual pancakes in plastic wrap, then place in a freezer bag. Freeze flat for maximum space efficiency, keeping them fresh for 2 months.
• Warm refrigerated pancakes for 20-30 seconds on medium power. Add a splash of water to maintain moisture and prevent dryness.
• Preheat oven to 350°F. Arrange pancakes on a baking sheet, cover with foil to prevent burning. Warm for 5-7 minutes until heated through.

Banana Oat Pancakes Recipe

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4.8 from 30 reviews

• Total Time: 25 minutes
• Yield: 2 1x

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Description

Fluffy banana oat pancakes merge hearty whole grains with sweet ripe fruit for a breakfast delight. Quick and simple ingredients blend into a nutritious morning treat you’ll crave morning after morning.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 eggs
• 1 ripe banana, mashed
• 1/2 cup (45 grams) rolled oats

Dry Ingredients:

• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• Pinch of salt

Flavor Enhancers:

• 1/2 teaspoon vanilla extract
• Butter or oil, for cooking

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Instructions

1. Transform rolled oats into a fine, powdery consistency by pulsing in a blender until smooth and uniform.
2. In a mixing bowl, thoroughly mash ripe bananas until creamy, then incorporate eggs, baking powder, ground cinnamon, vanilla extract, and a delicate sprinkle of salt.
3. Gradually fold oat flour into the banana mixture, stirring until the batter achieves a silky, homogeneous texture without lumps.
4. Warm a non-stick skillet over medium heat (around 350°F), applying a thin layer of butter or oil to prevent sticking.
5. Gently ladle small portions of batter onto the heated surface, allowing each pancake to develop golden edges and bubbles across the top, approximately 2 minutes per side.
6. Flip pancakes when bottom surface turns a rich, caramel-like brown, cooking the opposite side until equally golden and thoroughly set.
7. Transfer finished pancakes to serving plates, drizzling with honey, maple syrup, or garnishing with fresh seasonal berries for a delightful morning treat.

Notes

• Easily create gluten-free pancakes by ensuring oats are certified gluten-free, perfect for those with wheat sensitivities.
• Ripe bananas work best for natural sweetness and smoother batter consistency, so choose overripe, soft bananas with brown spots.
• Customize texture by adjusting liquid content – add a splash of milk for thinner pancakes or reduce eggs for denser, more compact results.
• Boost nutritional value by sprinkling chia seeds, hemp hearts, or protein powder into the batter for extra protein and omega-3 benefits.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 2
• Calories: 320 kcal
• Sugar: 7 g
• Sodium: 300 mg
• Fat: 14 g
• Saturated Fat: 5 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.1 g
• Carbohydrates: 36 g
• Fiber: 5 g
• Protein: 13 g
• Cholesterol: 210 mg