Banana Oat Pancakes

Start your morning with these fluffy, protein-rich Banana Oat Pancakes. Made with ripe bananas and hearty oats, this wholesome and naturally sweet breakfast treat provides 2 servings of four golden-brown pancakes in just 25 minutes.

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This easy American-style recipe is both vegetarian and dairy-free, making it a versatile option for various dietary needs. If you use certified oats, it is also completely gluten-free.

Ingredients

• Wet Ingredients
• 2 large ripe bananas
• 2 large eggs
• 1/2 teaspoon vanilla extract (optional)
• Dry Ingredients
• 1 cup rolled oats (certified gluten-free if needed)
• 1/2 teaspoon baking powder
• Pinch of salt
• 1/2 teaspoon ground cinnamon (optional)
• For Cooking
• 1–2 teaspoons coconut oil or neutral oil

Soft, absorbent towels keep counters dry while cooking, wiping spills, and handling dishes during everyday recipe prep.

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Instructions

Step 1

In a blender or food processor, combine bananas, eggs, and vanilla extract. Blend until smooth.

Step 2

Add oats, baking powder, salt, and cinnamon. Blend again until fully combined and the mixture is mostly smooth (some oat texture is fine).

Step 3

Heat a non-stick skillet or griddle over medium heat and lightly grease with oil.

Step 4

Pour about 1/4 cup of batter per pancake onto the skillet. Cook for 2–3 minutes, until bubbles form on the surface and edges look set.

Step 5

Flip pancakes carefully and cook for another 1–2 minutes until golden brown and cooked through.

Step 6

Serve warm with your favorite toppings such as fresh fruit, yogurt, or maple syrup.

Zusatztipps für die Zubereitung

When preparing the batter, blending the oats with the wet ingredients until mostly smooth creates the best texture. Make sure to grease your skillet with coconut oil and watch for bubbles on the surface before flipping carefully.

Varianten und Anpassungen

To customize your meal, add 1–2 tablespoons of nut butter or a scoop of protein powder for extra protein. For a different flavor profile, swap the cinnamon for nutmeg or cardamom.

Serviervorschläge

Enjoy your pancakes warm with fresh fruit, yogurt, or maple syrup. These pancakes also freeze well and can be easily reheated in a toaster or microwave for a quick meal.

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Whether you're looking for a post-workout meal or a simple weekend brunch, these banana oat pancakes are a delicious and nutritious choice that will keep you satisfied.

Create smooth frozen drinks, slushies, and frappés for desserts and parties using juices, coffee, or wine.

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Recipe FAQs

→ Can I make the batter ahead of time?

Yes, you can prepare the batter up to 24 hours in advance. Store it in an airtight container in the refrigerator. Give it a quick stir before cooking as the oats may absorb some liquid overnight.

→ What toppings work best with these pancakes?

Fresh berries, sliced bananas, Greek yogurt, or a drizzle of pure maple syrup complement the natural sweetness. Nut butter, toasted nuts, or seeds add extra protein and crunch.

→ How do I store leftover pancakes?

Let pancakes cool completely, then place in a freezer-safe bag with parchment paper between layers. Freeze for up to 3 months. Reheat in a toaster or microwave for quick breakfasts.

→ Can I use steel-cut oats instead of rolled oats?

Steel-cut oats won't work well as they remain too gritty. Stick with rolled oats or quick oats for the best texture. Instant oats can make the batter too thin.

→ Why are my pancakes not fluffy?

Ensure your baking powder is fresh and don't over-blend the batter—some oat texture is desirable. Letting the batter rest for 5 minutes before cooking can also improve fluffiness.