Banana Oat Pancakes

Banana Oat Pancakes are a wholesome and naturally sweet breakfast treat. These fluffy, protein-rich pancakes are crafted using ripe bananas and hearty oats, providing a nutritious start to your day that is both Vegetarian and Gluten-Free when using certified oats.

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Whether you're looking for a quick weekday meal or a relaxed weekend brunch, these American-style pancakes are easy to prepare and yield 4 pancakes, perfect for two servings.

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 exceptionally well; you can simply reheat them in a toaster or microwave for a fast breakfast. When cooking, ensure the skillet is properly heated to medium to achieve that perfect golden-brown finish.

Varianten und Anpassungen

For an extra protein boost, try adding 1–2 tablespoons of nut butter or a scoop of protein powder to the batter. You can also experiment with spices by swapping cinnamon for nutmeg or cardamom for a different flavor profile.

Serviervorschläge

Serve these pancakes warm and garnish with fresh fruit, a dollop of yogurt, or a drizzle of maple syrup. They are also delicious with a sprinkle of extra cinnamon or a handful of nuts for added crunch.

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Enjoy these delicious, homemade Banana Oat Pancakes as a wholesome and satisfying way to fuel your morning.

Recipe Questions & Answers

→ 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 the batter seems too thick.

→ What toppings work best with these pancakes?

Fresh berries, sliced bananas, or chopped walnuts complement the natural sweetness beautifully. For extra creaminess, try Greek yogurt or coconut cream. A drizzle of pure maple syrup or honey enhances the flavors without overpowering the banana notes.

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

Steel-cut oats will work but require more blending time and may result in a coarser texture. For the fluffiest results, stick with rolled oats or quick oats, which break down more easily and create a smoother batter consistency.

→ How do I store leftovers?

Place cooled pancakes in a freezer-safe bag with parchment paper between each layer. They'll keep in the freezer for up to 3 months. Reheat in a toaster for crispy edges or microwave for 30-60 seconds for a softer texture.

→ Can I make these egg-free?

Substitute each egg with 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water. Let the mixture sit for 5 minutes until gelatinous before adding to the blender. The texture will be slightly denser but still delicious.

→ Why are my pancakes not fluffy?

Ensure your baking powder is fresh and don't over-blend the batter—a few small oat pieces are fine. Let the batter rest for 5 minutes before cooking, and avoid pressing down on the pancakes while they cook to maintain their fluffy texture.