Banana Oat Pancakes
Fluffy, naturally sweet pancakes made with oats and ripe bananas. Gluten-free, wholesome, and kid-approved.
These banana oat pancakes are a healthier take on a weekend breakfast favorite. Ripe bananas and rolled oats are blended into a smooth batter with eggs, a splash of milk, and a hint of cinnamon and vanilla. There is no flour needed -- the oats provide structure while the bananas add natural sweetness and moisture. The result is fluffy, golden pancakes that taste indulgent but are packed with whole grains and fruit. Top them with fresh berries, a drizzle of maple syrup, or a dollop of Greek yogurt. Kids and adults alike devour these, and they are easy enough to make on a busy weekday morning.
Nutrition per Serving
260
Calories
10g
Protein
40g
Carbs
7g
Fat
Ingredients
- 2 large ripe bananas
- 1 1/2 cups rolled oats (certified gluten-free)
- 2 eggs
- 1/2 cup milk (any kind)
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1 tsp vanilla extract
- 1/4 tsp pinch of salt
- 1 tbsp butter or oil for cooking
Instructions
Add the oats to a blender and pulse a few times until they reach a coarse flour consistency.
Add the bananas, eggs, milk, baking powder, cinnamon, vanilla, and salt to the blender. Blend until smooth, about 30 seconds. Let the batter rest for 5 minutes to thicken slightly.
Heat a non-stick skillet or griddle over medium heat. Add a small amount of butter or oil.
Pour about 1/4 cup of batter per pancake onto the skillet. Cook for 2-3 minutes until bubbles form on the surface and the edges look set.
Flip and cook for another 1-2 minutes until golden brown on both sides. Repeat with remaining batter.
Serve stacked with fresh berries, sliced banana, and a drizzle of maple syrup.
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