Energize the day with wholesome banana oat pancakes that are flour and sugar-free.
Oat banana pancakes have ripened bananas, eggs, milk, oats, and a sprinkle of cinnamon whizzed up in a blender, no mixing bowls required. Simply blend and cook.
These are the BEST Banana Oat Pancakes Because…
- They are mildly sweet and fluffy with a hint of cinnamon.
- Bananas add a natural sweetness and mild fruity undertone to the pancakes.
- The addition of oats gives these cakes a nutty taste, heartiness, and slight chewiness.
- Banana oat pancakes are a powerhouse of protein and nutrition
- They are super easy to make. Keep the batter in the blender in the fridge for quick breakfasts.
Ingredients and Variations
Bananas: Potassium-rich and naturally sweet bananas add flavor and make the pancakes tender. Use extra ripe bananas with brown spots on them or ripen them quickly by placing them on a baking sheet in a 300°F oven for 15 minutes until the peels are black and the fruit is soft.
Batter: Use full-fat milk or any dairy-free alternative.
Oats: For a gluten-free pancake, look for gluten-free old-fashioned or rolled oats.
Variations
Swirl in some peanut butter, dried fruit, chocolate chips, bacon bits, chopped nuts or seeds, or chia seeds for even more filling protein. Sneak in some shredded zucchini or carrots for those picky eaters.
How to Make Banana Oat Pancakes
- Blend all ingredients (except oil) until smooth (recipe below).
- Let batter rest for 5 minutes while preheating the skillet.
- Cook pancakes until edges are slightly brown, flipping halfway through.
Pancake Toppings
Strawberry butter, warmed maple syrup, whipped cream, and sliced fruit are perfect toppings for pancakes.
Storing Pancakes
- Keep leftover banana oat pancakes in a covered container in the refrigerator for up to 5 days. Reheat them in the toaster, microwave, or on a dry skillet until the edges are crispy and they are warmed through.
- Freeze them between layers of parchment paper in zippered bags for up to three months. Reheat frozen pancakes in the microwave until warm
More Breakfast Creations
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Banana Oat Pancakes
Ingredients
- 2 medium ripe bananas
- 2 eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- 1½ cups old fashioned oats rolled oats
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon kosher salt
- 1 Tablespoon oil for cooking, additional as needed
Instructions
- To a blender, add bananas, eggs, milk, vanilla, oats, baking powder, cinnamon, and salt. Blend on high until mixture is smooth. Allow batter to rest for 3-5 minutes.
- Heat large skillet (or griddle) on medium heat. Lightly spray or brush the skillet with oil.
- Scoop ⅓ cup pancake batter and add to the preheated skillet for each pancake. Cook for 2-4 minutes, until the pancakes begin to bubble and the edges slightly brown.
- Using a flat spatula, flip the pancakes and cook for an additional 2-3 minutes. Remove from the skillet and serve.
- Spray or brush the skillet and repeat with remaining batter.
Notes
- Leftovers will keep in the refrigerator for 5 days and in the freezer for 3 months.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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