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Homemade Banana Oat Pancakes recipe photo

Banana Oat Pancakes

Wake up to light and fluffy Banana Oat Pancakes, naturally sweetened and packed with wholesome goodness!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 tablespoon Cooking spray or butter
  • 2 large eggs
  • 1 cup milk (dairy or plant-based)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 dash cinnamon
  • 1 cup rolled oats (quick-cook or old-fashioned)
  • 2 medium ripe bananas (broken into chunks)

Equipment

  • Mixing bowl
  • Blender or food processor
  • Non-stick skillet or griddle
  • Spatula
  • Measuring cups and spoons

Method
 

Cooking Instructions
  1. In a mixing bowl, combine the rolled oats, baking powder, and dash of cinnamon. In another bowl, mash the ripe bananas with a fork until smooth. Add the eggs, milk, and vanilla extract, mixing until well combined. Gradually stir the dry ingredients into the wet mixture until just incorporated.
  2. For an extra smooth batter, transfer the mixture to a blender or food processor and blend on high for about 30 seconds.
  3. Preheat your non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or a small amount of butter.
  4. Pour about 1/4 cup of batter onto the hot skillet for each pancake. Cook for 2-3 minutes or until bubbles form on the surface. Flip and cook for an additional 2-3 minutes on the other side until golden brown.
  5. Remove the pancakes from the skillet and keep warm while you repeat with the remaining batter. Serve warm with your favorite toppings.

Notes

  • Make sure your bananas are ripe for the best flavor.
  • Mix the batter just until combined to avoid tough pancakes.
  • Store leftovers in an airtight container in the fridge for up to 3 days.