5 from 18 votes
Banana Oat Pancakes
These banana oat pancakes combine all-purpose and oat flours with mashed bananas, eggs, and milk to create tender, slightly sweet pancakes. Sliced bananas pressed onto each pancake add extra banana flavor while cooking. The texture balances a soft crumb with the chew of oats, and the recipe includes practical steps to cook and keep pancakes warm while finishing the batch.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
12
4" pancakes
Calories:
107 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 1/2 cup all-purpose flour or use all oat flour
- 1/2 cup oat flour
- 1/2 cup old fashioned oats
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 2 large banana divided
- 2 egg
- 1 tablespoon vanilla extract pure
- 1 tablespoon butter melted then cooled, plus more for greasing pan (or ghee, melted
- 1 cup milk (your choice of any milk)
Instructions
- Combine flours, oats, baking powder and salt in a large bowl; set aside.
- In a medium bowl, mash half of a banana (about 1/3 cup) until smooth. Thinly slice the remaining bananas and set aside.
- Add the eggs, vanilla, melted butter and milk to the bowl with the mashed banana. Whisk to combine until smooth.
- Pour the wet ingredients into the bowl with the dry ingredients and stir until thoroughly combined. Let the mixture sit for 5 minutes while you preheat a large skillet over medium heat.
- Once the skillet is hot, add enough butter or ghee to lightly grease the bottom of the pan.
- Pour about 1/4 cup batter into the pan and gently press 3 to 4 banana slices onto the top. Once bubbles form on top and the edges are cooked, flip the pancake and cook for an additional 1-2 minutes on the other side until cooked through. If you have a large pan, you can cook multiple pancakes at once.
- Keep the pancakes warm on a plate in the oven while you repeat with the remaining batter and bananas using additional butter to grease the pan as needed.
Cup of Yum
Notes
- Store leftover pancakes refrigerated for up to 2 days and reheat quickly in the microwave or toaster oven.
- For freezing, cool pancakes completely, freeze on a baking sheet, then transfer to a container; freeze up to 3 months.
Nutrition Information
Calories
107kcal
(5%)
Carbohydrates
16g
(5%)
Protein
4g
(8%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.5g
(3%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.04g
(2%)
Cholesterol
32mg
(11%)
Sodium
76mg
(3%)
Potassium
194mg
(4%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
116IU
(2%)
Vitamin C
2mg
(2%)
Calcium
50mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 4" pancakes
Amount Per Serving
Calories 107
% Daily Value*
| Calories | 107kcal | 5% |
| Carbohydrates | 16g | 5% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 32mg | 11% |
| Sodium | 76mg | 3% |
| Potassium | 194mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 116IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.