5.0 from 18 votes
Banana Oat Pancakes
These oatmeal pancakes come together easily for a wholesome breakfast.
Prep Time
10 mins
Cook Time
10 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 bananas divided
- 2 eggs
- 1 tablespoon pure vanilla extract
- 1 tablespoon melted butter melted then cooled, plus more for greasing pan (or ghee)
- 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
- Storage: Store leftover pancakes in the refrigerator for up to 2 days. Reheat for 30 seconds in the microwave or warm in the toaster oven.
- To freeze, let the pancakes cool completely. Spread them out on a baking sheet. Place them in the freezer for 30 minutes. Move them to a freezer safe container or zipped-top bag and freeze for 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
Monounsaturated Fat
1g
Trans Fat
0.04g
Cholesterol
32mg
(11%)
Sodium
76mg
(3%)
Potassium
194mg
(6%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
116IU
(2%)
Vitamin C
2mg
(2%)
Calcium
50mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 124" 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.