Easy Banana Oat Pancakes Recipe

There’s something magical about the aroma of banana oat pancakes wafting through the air on a lazy Sunday morning. Imagine fluffy stacks of golden goodness just waiting to be devoured, each bite bursting with the rich sweetness of ripe bananas. You can almost hear them calling your name as they sit on the plate, begging for a drizzle of maple syrup or a sprinkle of fresh berries.

I remember the first time I made these banana oat pancakes for my family; it was one of those chaotic mornings where everyone was running around like headless chickens. But once those pancakes hit the table, all was forgiven! My kids dove in, their faces lighting up with joy that morning has never tasted so good.

I made these for my friends last weekend, and they begged for seconds!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Ripe Bananas: Choose bananas that are heavily speckled; they add natural sweetness and moisture for fluffy pancakes.
• Rolled Oats: Use old-fashioned oats for a hearty texture that blends beautifully into pancake batter.
• Milk (or Dairy-Free Alternative): Any milk works here; almond or oat milk adds an extra layer of flavor.
• Baking Powder: This is your secret weapon for fluffiness; fresh baking powder ensures maximum rise.
• Eggs: Two large eggs provide structure and richness; you can substitute flax eggs for a vegan option.
• Cinnamon: A sprinkle adds warmth and depth; feel free to add nutmeg for an extra kick!
• Maple Syrup (for serving): Nothing beats real maple syrup drizzled over warm pancakes; it’s breakfast magic!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare Your Ingredients: Start by gathering all your ingredients on the countertop so you can work efficiently without hunting in cupboards mid-batter mix.

Mash Those Bananas!: Take your ripe bananas and mash them in a large bowl until smooth; this releases their natural sweetness and makes mixing easier.

Mix Dry Ingredients: In another bowl, combine rolled oats, baking powder, cinnamon, and any other spices you fancy. Whisk until blended well—no lumps allowed!

Add Wet Ingredients: Pour in mashed bananas along with milk and eggs into the dry mixture. Stir gently until combined but don’t over-mix; we want fluffy pancakes here!

Heat Your Pan: Preheat a non-stick skillet over medium heat. Add a splash of oil or butter when hot—listen for that satisfying sizzle!

Scoop & Cook!: Use a ladle or measuring cup to pour batter onto the skillet. Cook until bubbles form on top (about 2-3 minutes), then flip and cook another 1-2 minutes until golden brown.

Now you have an amazing stack of banana oat pancakes ready to serve! Feel free to experiment by adding chocolate chips or nuts right into the batter before cooking.

Let me assure you; these banana oat pancakes are nothing short of spectacular! They’re perfect for brunch gatherings or those cozy mornings when you want something special but don’t want to spend hours in the kitchen. So gather your loved ones around the table because these fluffy delights are about to become your new breakfast obsession!

Perfecting the Cooking Process

Start by blending the oats and bananas to create a smooth batter; then heat your skillet while you prepare the mix. Pour and flip once bubbles form, achieving golden perfection.

Add Your Touch

Feel free to add chocolate chips or nuts to the batter for extra flavor. A sprinkle of cinnamon or vanilla can elevate the taste to a whole new level.

Storing & Reheating

Store leftover pancakes in an airtight container in the fridge for up to three days. Reheat them in a toaster or microwave for quick breakfasts.

I remember the first time I made these pancakes for my family; their delighted faces were priceless. They all gathered around and insisted I make them every weekend!

FAQ

Can I use gluten-free oats for Banana Oat Pancakes?

Absolutely! Gluten-free oats work wonderfully without compromising texture or flavor.

How ripe should my bananas be?

The riper, the better! Spotty bananas add natural sweetness and enhance flavor.

Can I freeze leftover pancakes?

Yes! Freeze them between layers of parchment paper for easy reheating later on.

Print

Easy Banana Oat Pancakes Recipe

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• Author: Rachel Simmons
• Total Time: 25 minutes
• Yield: Approximately 6 pancakes 1x

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Description

Indulge in these fluffy Banana Oat Pancakes, a delightful blend of ripe bananas and wholesome oats for a nutritious breakfast the whole family will love.

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Ingredients

Scale 1x2x3x

• 2 ripe bananas
• 1 cup rolled oats
• 1 cup milk (or dairy-free alternative)
• 2 large eggs
• 1 tsp baking powder
• 1 tsp cinnamon

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Instructions

1. In a large bowl, mash ripe bananas until smooth.
2. In a separate bowl, combine rolled oats, baking powder, and cinnamon; mix well.
3. Add the mashed bananas, milk, and eggs to the dry ingredients; stir gently until just combined.
4. Preheat a non-stick skillet over medium heat and add oil or butter.
5. Pour batter onto the skillet using a ladle; cook until bubbles form (2-3 minutes), then flip and cook for an additional 1-2 minutes until golden brown.

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

Nutrition

• Serving Size: 1 pancake (60g)
• Calories: 105
• Sugar: 3g
• Sodium: 90mg
• Fat: 3g
• Saturated Fat: 0.5g
• Unsaturated Fat: 2.5g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 35mg

Keywords: - For added flavor, mix in chocolate chips or nuts before cooking. - Letting the batter rest for five minutes can enhance fluffiness. - Leftover pancakes can be stored in an airtight container in the fridge for up to three days or frozen for later use.