Soft, fluffy, and naturally sweet, these Banana Oat Pancakes are an easy breakfast made with simple everyday ingredients. They contain no added sugar, and their gentle sweetness comes naturally from ripe bananas.
These pancakes are made with rolled oats instead of regular flour. The oats are blended together with bananas, eggs, milk, baking powder, cinnamon, vanilla, and salt to create a smooth batter. The batter is then cooked in a skillet until the pancakes are lightly golden on both sides.
The result is a stack of soft pancakes with a lovely banana and cinnamon flavor. The vanilla adds a gentle background flavor, while the ripe bananas give the pancakes their natural sweetness.
They are especially useful for busy mornings because they can be prepared ahead and stored for later. They can be kept in the refrigerator for several days or frozen for longer storage.
These Banana Oat Pancakes
Pancakes are one of those breakfasts that can be made in many different ways. This version uses oats and ripe bananas to create a soft and flavorful pancake without using regular flour.
The recipe is simple because the ingredients are blended together in a food processor. This saves time and also helps break the oats down into a smooth batter.
The pancakes are lightly sweet rather than very sweet. Ripe bananas provide the sweetness, so no added sugar is included in the basic recipe.
The combination of banana, cinnamon, and vanilla gives these pancakes a flavor similar to banana bread. They are soft and moist inside, with lightly browned edges after cooking in the skillet.
They are also convenient for meal preparation. You can cook a batch ahead of time, refrigerate them, and warm them when needed. They can also be frozen and kept for several months.
Why You Will Like This Recipe
Soft and Fluffy Texture
These oat pancakes have a soft texture when the batter is blended properly. The baking powder helps the pancakes rise as they cook, while the banana helps keep them moist.
Blending the oats is an important part of the recipe. Whole rolled oats need enough time in the food processor to break down properly. When blended well, they become part of a smooth pancake batter.
Naturally Sweet
There is no added sugar in the main recipe. The sweetness comes from the ripe bananas.
For the best flavor, choose bananas that are fully ripe. Ripe bananas are naturally sweeter and also blend more easily into the batter.
Easy to Prepare
The food processor does most of the preparation work. Instead of mixing several ingredients separately, you can add the ingredients to the processor and blend them together.
Once the batter is ready, the pancakes are cooked in a skillet just like traditional pancakes.
Good for Meal Prep
These pancakes can be made ahead of time and stored in the refrigerator or freezer.
This makes them useful for busy mornings. You can prepare them in advance, store them properly, and warm them when you are ready to eat.
Simple Ingredients
The recipe uses ingredients that are easy to find:
- Bananas
- Eggs
- Unsweetened almond milk
- Rolled oats
- Baking powder
- Cinnamon
- Vanilla extract
- Sea salt
- Avocado oil
The basic recipe does not require regular flour or added sugar.
Ingredients
1. Ripe Bananas
You need 2 medium ripe bananas.
Ripe bananas are best because they provide the natural sweetness needed for these pancakes. They also have a softer texture, which makes them easy to blend.
If your bananas are very firm and not fully ripe, the pancakes may have less natural sweetness.
2. Eggs
The recipe uses 2 large eggs.
Eggs help bring the batter together and contribute to the texture of the finished pancakes.
The original recipe also mentions that flax eggs can be tried for an egg-free or vegan version. However, pancakes made this way can be more fragile, so making smaller pancakes is recommended.
3. Unsweetened Almond Milk
You need 1/2 cup of unsweetened almond milk.
Almond milk helps create the pancake batter and makes it easier to blend the oats and other ingredients.
The original recipe allows you to use another type of milk if preferred.
If the batter becomes too thick to pour, a little more milk can be added as needed.
4. Rolled Oats
You need 1 2/3 cups of rolled oats.
Rolled oats are blended into the batter, so there is no regular flour in the recipe.
Quick oats can also be used. Steel-cut oats are not recommended because they may leave the pancakes with a gritty texture.
If you do not have a food processor or a blender strong enough to break down the oats, oat flour can be used instead. The original recipe states that the amount can remain the same.
5. Baking Powder
You need 2 teaspoons of baking powder.
Baking powder helps the pancakes become lighter and fluffier as they cook.
The recipe specifically recommends baking powder rather than baking soda. Baking soda needs an acidic ingredient to react properly, and using it alone can give the pancakes a bitter taste.
6. Cinnamon
Use 1/2 teaspoon of cinnamon.
Cinnamon gives the pancakes a warm flavor and works especially well with the banana.
You can also use other spices if you want to change the flavor. Spice blends can also be used.
7. Vanilla Extract
Use 1/2 teaspoon of vanilla extract.
Vanilla gives the pancakes a soft, pleasant flavor and works together with the banana and cinnamon.
8. Sea Salt
Use 1/4 teaspoon of sea salt.
A small amount of salt helps balance the flavors of the other ingredients.
9. Avocado Oil
You need 2 tablespoons of avocado oil for frying.
The oil is used to cook the pancakes in the skillet. The original recipe also allows another neutral cooking oil to be used instead.
How to Make Banana Oat Pancakes
Step 1: Prepare the Batter
Start by adding the bananas, eggs, unsweetened almond milk, rolled oats, baking powder, cinnamon, vanilla extract, and sea salt to the bowl of a food processor.
Blend everything until the mixture becomes smooth.
Because the recipe uses whole rolled oats, give the food processor enough time to break them down. A smooth batter will give you a better pancake texture.
A high-powered blender can also work, but a regular blender may not be strong enough to make the batter completely smooth.
The finished batter should be thick, but it should still be easy enough to pour.
Step 2: Check the Batter
Before cooking, look at the consistency of the batter.
Oat pancake batter can be thicker than ordinary pancake batter. This is normal. However, it should not be so thick that you cannot pour it from a measuring cup.
The size of your bananas can affect the thickness. If your batter is too thick to pour, add a little more milk until it reaches a workable consistency.
Do not make the batter unnecessarily thin. It should still have enough body to form pancakes in the skillet.
Step 3: Heat the Pan
Place a frying pan or skillet over medium heat.
Add the avocado oil and allow it to heat until it is shimmering.
The pan should be properly heated before you add the batter. If the pan is too cool, the pancakes may take too long to cook and may not brown properly.
At the same time, avoid making the pan excessively hot. If the pancakes become dark too quickly, lower the heat.
Step 4: Add the Batter
Pour approximately 1/4 cup, or 59 ml, of batter into the pan for each pancake.
Try to pour the batter into a round shape.
You can cook several pancakes at once if your skillet has enough space, but make sure there is enough room to turn them easily.
Step 5: Cook the First Side
Cook the pancakes for about 2 to 3 minutes.
Watch the edges and bottom as they cook. The pancakes should become lightly browned on the bottom.
Small bubbles should begin appearing around the edges. These bubbles are a useful sign that the pancakes are getting ready to turn.
Do not flip the pancakes too early. Waiting until the edges show bubbles helps the pancakes hold together better when you turn them.
Step 6: Flip the Pancakes
When the pancakes are lightly browned underneath and bubbles have appeared around the edges, carefully flip them.
A thin turner or spatula can make this step easier.
Cook the second side for another 2 to 3 minutes, or until it is also lightly golden.
The pancakes should be cooked through and have a soft center.
Step 7: Continue Cooking
Repeat the process with the remaining batter.
Keep an eye on the heat as you cook. The pan can become hotter after several batches, so you may need to adjust the heat.
If the pancakes begin browning too quickly, reduce the heat slightly.
The goal is to have pancakes that are cooked through while remaining soft and lightly browned.
How to Get the Best Texture
The most important step for the texture is blending the oats well.
Because rolled oats are being used instead of flour, they need to be broken down before the batter is cooked.
If the oats are not blended enough, the pancakes may have a rough or coarse texture.
Use a powerful food processor and blend until the batter looks smooth.
If you are using oat flour instead of whole oats, you can mix the batter by hand in a bowl.
The batter should also have the correct thickness. It should be thick enough to make a substantial pancake but thin enough to pour.
If the batter is too thick, add a little more milk.
Tips for Cooking the Pancakes
Use only a thin layer of oil in the skillet.
A large amount of oil is not necessary. Too much oil can make the pancake surface unevenly browned.
If there is too much oil in the pan, you can carefully wipe some away with a paper towel, leaving only a thin coating.
Preheat the pan before adding the batter.
You may also need to adjust the heat during cooking. Watch the color of the pancakes. If they become dark too quickly, lower the heat.
Most importantly, do not rush the flipping step.
Wait until you see bubbles around the edges and the bottom has become lightly browned. Then carefully turn the pancake.
Optional Flavor Changes
The pancakes are naturally lightly sweet, but you can make them sweeter if you prefer.
The original recipe suggests adding 1 to 3 tablespoons of maple syrup to the batter.
A granulated sweetener can also be used if desired.
You can also add ingredients to the batter for extra flavor and texture.
Fresh blueberries are one option. The original recipe suggests starting with 1/2 cup and adjusting according to preference.
Chopped nuts can also be added.
Chocolate chips are another option for a sweeter breakfast.
These additions are optional and are not part of the main ingredient list.
Serving Ideas
These pancakes can be served in several simple ways.
One easy option is to place a small amount of butter on top and add a drizzle of sugar-free maple syrup.
Peanut butter can also be spread over the warm pancakes.
Chocolate hummus can be used when you want a richer topping.
Berry syrup is another option for adding fruit flavor.
You can also serve the pancakes with foods on the side.
Some ideas from the original recipe include turkey bacon, creamy coconut yogurt, or eggs prepared in your preferred style.
For a make-ahead breakfast, they can be served alongside baked eggs made in a muffin tin or a breakfast casserole.
Making the Pancakes Ahead
These pancakes are suitable for meal preparation.
Once cooked, allow them to cool before storing them.
Place the pancakes in an airtight container and keep them in the refrigerator for up to 3 to 5 days.
You can also prepare the batter ahead of time. However, the original recipe recommends adding the baking powder fresh because it can lose some of its effectiveness if the batter sits overnight.
For the best results, freshly prepared batter should be cooked according to the recipe.
How to Reheat
Refrigerated pancakes can be reheated in a microwave or in an oven set to 350°F.
Heat them until they are warm.
To help prevent the pancakes from drying out, the original recipe suggests spreading a little butter or coconut oil over them before reheating.
This can help keep them softer while they warm.
How to Freeze Banana Oat Pancakes
These pancakes can also be frozen.
Place them in a zip-top freezer bag and separate the pancakes with pieces of parchment paper. The parchment helps stop the pancakes from sticking together.
They can be stored in the freezer for at least 3 months.
When you want to eat them, they can be reheated in the oven from frozen.
The original recipe recommends using a little butter or coconut oil to help prevent them from drying during reheating.
Notes
- The batter should be smooth after blending.
- Whole rolled oats need enough blending time to break down properly.
- If the batter is too thick to pour, add more milk as needed.
- Keep only a thin layer of oil in the skillet for more even browning.
- Adjust the heat if the pancakes are becoming too dark.
- Wait for bubbles around the edges before flipping.
- Fresh blueberries, chopped nuts, or chocolate chips can be added as optional mix-ins.
- If using flax eggs, make smaller pancakes because they can be more fragile.
- Oat flour can be used if you do not have a suitable food processor or blender.
- Ripe bananas give the pancakes their natural sweetness.
Tips & Tricks
The original recipe notes explain that the pancakes can be stored in an airtight container in the refrigerator for 3 to 5 days.
They can also be frozen in a zip-top bag with parchment paper between the pancakes to prevent them from sticking together. Frozen pancakes can be kept for at least 3 months.
For reheating, use a microwave or a 350°F oven until the pancakes are warm. A little butter or coconut oil can be spread over them before reheating to help keep them from becoming dry.
Banana Oat Pancakes
Description
These Banana Oat Pancakes are soft, fluffy, and naturally sweet from ripe bananas. They are made with rolled oats, eggs, almond milk, cinnamon, and vanilla, with no added sugar in the basic recipe.
The ingredients are blended into a smooth batter and cooked in a skillet until lightly browned. They are easy to prepare for breakfast and can also be made ahead for meal prep.
Duration
Prep: About 5 minutes
Cooking: 2–3 minutes per side
Total cooking time: Depends on the number of pancakes and batches
Serving size: 3 pancakes, approximately 3 inches each
Ingredients
- 2 medium ripe bananas
- 2 large eggs
- 1/2 cup unsweetened almond milk, or any milk of your choice
- 1 2/3 cups rolled oats
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 2 tablespoons avocado oil, for frying
Instructions
- Add the bananas, eggs, almond milk, rolled oats, baking powder, cinnamon, vanilla extract, and sea salt to a food processor.
- Blend the ingredients until the mixture becomes smooth.
- Heat the avocado oil in a frying pan over medium heat until it is shimmering.
- Pour about 1/4 cup (59 ml) of batter into the pan for each pancake.
- Cook the pancakes for 2 to 3 minutes, or until the bottoms are lightly browned and bubbles begin to appear around the edges.
- Carefully flip the pancakes.
- Cook the other side for another 2 to 3 minutes, until lightly browned and cooked through.
- Continue with the remaining batter.
- Serve warm with your preferred toppings.
Tips & Tricks
- Use ripe bananas for the best natural sweetness.
- Blend the oats thoroughly for a smooth pancake texture.
- If the batter is too thick to pour, add a little more milk.
- Keep only a thin layer of oil in the pan.
- Adjust the heat if the pancakes are browning too quickly.
- Wait for bubbles to form around the edges before flipping.
- Store cooked pancakes in an airtight container in the refrigerator for 3 to 5 days.
- Freeze pancakes with parchment paper between them for up to at least 3 months.
- Reheat in a microwave or a 350°F oven.
- Add a little butter or coconut oil before reheating to help prevent dryness.
- Optional additions include fresh blueberries, chopped nuts, or chocolate chips.
Nutrition Information
The supplied recipe gives the following approximate nutrition information per serving:
- Calories: 284
- Fat: 11.9 g
- Protein: 8.4 g
- Total Carbohydrates: 37.8 g
- Net Carbohydrates: 32.5 g
- Fiber: 5.3 g
- Sugar: 7.7 g
