Save These fluffy, protein-rich Banana Oat Pancakes are a wholesome and naturally sweet breakfast treat. Made with simple ingredients like ripe bananas and hearty oats, they offer a nutritious start to your day that feels like an indulgence.
Save The combination of cinnamon and vanilla creates a warm, inviting aroma that makes these pancakes a favorite for slow weekend mornings or even quick weekday meals.
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
For the best texture, ensure your bananas are very ripe and spotted. Using a blender makes the batter come together quickly, but if you prefer more texture, you can pulse the oats briefly rather than blending them completely smooth. Always use a non-stick skillet to ensure easy flipping without sticking.
Varianten und Anpassungen
To boost the protein content, add 1–2 tablespoons of your favorite nut butter or a scoop of protein powder directly into the batter. For a flavor twist, try swapping the cinnamon for nutmeg or cardamom. These pancakes also freeze exceptionally well; just reheat them in a toaster or microwave when you're ready to eat.
Serviervorschläge
Serve these pancakes warm, piled high and topped with fresh banana slices, a dollop of Greek yogurt, or a generous drizzle of pure maple syrup for the perfect breakfast experience.
Save With only 210 calories per serving and 8 grams of protein, these pancakes are a delicious way to fuel your body with wholesome ingredients.
Recipe FAQ
- → 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 and give it a quick stir before cooking. The oats may absorb some liquid, so add a splash of milk or water if needed.
- → What toppings work best with these pancakes?
Fresh berries, sliced bananas, Greek yogurt, pure maple syrup, honey, or a dollop of almond butter all complement the natural sweetness. For extra crunch, try chopped walnuts or pecans.
- → Can I use steel-cut oats instead of rolled oats?
Steel-cut oats won't work well here as they require much longer cooking time. Stick with rolled oats or quick oats for the best texture. If using quick oats, reduce the amount slightly as they absorb more liquid.
- → 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. The bottom should be golden brown before you flip.
- → Can I freeze leftover pancakes?
Absolutely! Let them cool completely, then stack between parchment paper in a freezer-safe bag. They'll keep for up to 3 months. Reheat in a toaster for a quick breakfast or warm in the microwave.
- → What can I substitute for eggs?
For a vegan version, try flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) or use ¼ cup of unsweetened applesauce. The texture may be slightly denser but still delicious.