Save Banana Oat Pancakes are a wholesome and naturally sweet breakfast treat. These fluffy, protein-rich pancakes are made with simple ingredients like ripe bananas and hearty oats, providing a satisfying start to your morning without any added sugar.
Save Preparing these pancakes is incredibly easy since the batter comes together quickly in a blender. In just about 25 minutes, you can have a warm batch of golden-brown pancakes ready for the table, making them perfect for both busy weekdays and slow weekend mornings.
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
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
These pancakes freeze well; simply reheat them in a toaster or microwave for a quick meal. Be sure to cook them over medium heat to ensure they are cooked through without burning the exterior.
Varianten und Anpassungen
For extra protein, add 1–2 tablespoons of nut butter or a scoop of protein powder to the batter. You can also swap cinnamon for nutmeg or cardamom for a different flavor twist.
Serviervorschläge
Serve these pancakes warm with your favorite toppings. Fresh berries, a dollop of yogurt, sliced bananas, or a classic drizzle of maple syrup all make for delicious additions.
Save Whether you are looking for a nutritious breakfast or a simple brunch option, these banana oat pancakes offer the perfect balance of health and flavor. Enjoy them warm and customized with your favorite toppings for the best experience.
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. The oats may absorb more liquid overnight, so add a splash of milk or water before cooking if the batter seems too thick.
- → What toppings work best with these pancakes?
Fresh berries like strawberries, blueberries, or raspberries add natural sweetness and tartness. Greek yogurt provides extra protein and creaminess. A drizzle of pure maple syrup, honey, or almond butter complements the banana flavor perfectly.
- → Can I use steel-cut oats instead of rolled oats?
Steel-cut oats have a coarser texture and may not blend as smoothly. For best results, stick with rolled oats or quick oats. If using steel-cut oats, soak them overnight or pulse them in the blender before adding other ingredients.
- → How do I know when to flip the pancakes?
Wait until bubbles form across the surface and the edges appear set and slightly dry. This usually takes 2-3 minutes over medium heat. Gently slide a spatula underneath and flip in one smooth motion.
- → Are these suitable for a gluten-free diet?
Yes, when using certified gluten-free oats, these pancakes are completely gluten-free. Always check labels on baking powder and other ingredients to ensure they haven't been processed in facilities that handle wheat products.
- → Can I freeze leftover pancakes?
Absolutely. Let the pancakes cool completely, then layer them between parchment paper in a freezer-safe bag. They'll keep for up to 3 months. Reheat directly from frozen in a toaster for 2-3 minutes or microwave for 30-60 seconds.