Description
These Banana Oat Pancakes are a wholesome and easy-to-make breakfast option featuring a hearty blend of oats, oat flour, and ripe bananas. They are fluffy, mildly sweet, and perfect for a nutritious start to your day.
Ingredients
Dry 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
Wet Ingredients
- 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
- Mix Dry Ingredients: Combine all-purpose flour (or oat flour), oat flour, old fashioned oats, baking powder, and kosher salt in a large bowl and set aside.
- Prepare Bananas: In a medium bowl, mash half of one banana until smooth (about 1/3 cup). Thinly slice the remaining banana and set aside for topping the pancakes.
- Combine Wet Ingredients: To the bowl with the mashed banana, add eggs, vanilla extract, melted cooled butter, and milk. Whisk thoroughly to create a smooth mixture.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients bowl and stir until fully combined. Allow the batter to rest for 5 minutes while you preheat a skillet over medium heat.
- Heat and Grease Skillet: Add a small amount of butter or ghee to a large skillet and heat over medium until the pan is nicely greased and hot.
- Cook Pancakes: Pour about 1/4 cup of batter onto the skillet per pancake. Gently press 3 to 4 banana slices onto the top of each pancake. Cook until bubbles form on the surface and edges look set, then flip and cook for an additional 1–2 minutes or until cooked through. Multiple pancakes can be cooked at once if your skillet is large enough.
- Keep Warm: Place cooked pancakes on a plate and keep them warm in a low oven while you finish cooking the remaining batter, greasing the skillet with butter or ghee as needed.
Notes
- Storage: Store leftover pancakes in the refrigerator for up to 2 days. Reheat in the microwave for 30 seconds or warm in a toaster oven.
- Freezing: Cool pancakes completely. Spread them on a baking sheet and freeze for 30 minutes. Transfer to a freezer-safe container or zip-top bag and freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
