Banana Oatmeal Pancakes.
Easy Banana Oatmeal Pancake Recipe.
An easy recipe for healthy banana oatmeal pancakes. These banana oat pancakes are fluffy and naturally sweet.
Banana Oatmeal Pancakes Recipe.
This banana oatmeal pancake recipe is an easy-to-make healthy pancake recipe. Banana oat pancakes are made easily in a blender or food processor.
Oatmeal pancakes are healthy for you because oats are a nutrient-dense complex carb. Oats also have healthy amounts of protein and fiber.
Using Bananas as a Natural Sweetener.
Other than an optional drizzle of maple syrup on top, you don’t need any additional sweetener in this recipe. The key ingredient is overripe bananas, which provide sweetness, moisture, and flavor. For the richest, sweetest pancakes with the strongest banana flavor, use super-ripe bananas: The peels should be brown, and the fruit should fall apart when you peel it.
These oat pancakes are also naturally sweetened by bananas. The bananas also add moisture and flavor to the pancakes.
This hearty pancakes are naturally gluten-free with no added sugar, thanks to a batter of ground oats, bananas, milk, and eggs.
YIELD
Serves 4, Makes 12 (3-inch) pancakes
PREP TIME
5 minutes
COOK TIME
20 minutes to 24 minutes
INGREDIENTS:
- 1 1/2 cups old-fashioned rolled oats, divided
- 2 very ripe large bananas
- 1 cup milk, regular or non-dairy
- 2 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 4 teaspoons unsalted butter or vegetable oil, divided
- For topping: maple syrup, chopped pecans, sliced banana, or fresh berries
EQUIPMENT:
- Measuring cups and spoons
- Food processor or blender
- Large cast iron or nonstick skillet
- Spatula
INSTRUCTIONS
Grind the oats into flour. Place 1 cup of the old-fashioned rolled oats in a blender or food processor fitted with the blade attachment. Process or blend until well-ground and flour-like, about 1 minute.
Add the bananas and purée. Break 2 large bananas in half and add to ground oats. Process until mostly smooth, 15 to 30 seconds.
Blend in the remaining ingredients. Add the remaining 1/2 cup oats, 1 cup milk, 2 large eggs, 2 teaspoons baking powder, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon kosher salt. Blend until just combined, 15 to 30 seconds. If desired, transfer batter to a bowl or liquid measuring cup to make it easier to portion and fry.
Let the batter rest while the pan heats. Let the batter rest for 5 to 10 minutes. Meanwhile, heat a large cast iron or nonstick skillet over medium-high heat.
Cook the first side. Add 1 teaspoon of the unsalted butter or vegetable oil to the pan and swirl to coat. Drop the batter into the pan in 1/4-cup portions, cooking 3 at a time. Reduce the heat to medium and cook until bubbles appear on the surface, the edges begin to look dry, and the bottoms are golden-brown, about 3 minutes.
Flip and finish cooking. Flip the pancakes and cook until the second side is golden-brown, 2 to 3 minutes more. Transfer to a warm oven or plate.
Cook the remaining batter and serve. Repeat cooking the remaining batter, wiping out the skillet between batches as needed and adding 1 teaspoon butter or oil between each batch. Serve with desired toppings.
RECIPE NOTES
Storage: The pancakes can be refrigerated in an airtight container for up to 5 days, or frozen for up to 2 months.
Gluten-Free Variation: To make these pancakes gluten-free, use gluten-free oats.
