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Banana Oat Pancakes Recipe

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4.3 from 11 reviews

Delicious and wholesome Banana Oat Pancakes made with oat flour and ripe bananas, perfect for a healthy breakfast. These fluffy pancakes are naturally sweetened with maple syrup and flavored with warm spices like cinnamon and nutmeg. A great gluten-free and nutritious option to start your day!

Ingredients

Dry Ingredients

  • 1 cup oat flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg

Wet Ingredients

  • Scant 1 ¼ cup mashed bananas (about 3 small bananas, mashed, or 9.5 ounces)
  • 2 tablespoons melted unsalted butter or coconut oil, plus more for cooking
  • 2 tablespoons maple syrup
  • 1 tablespoon lemon juice
  • 2 eggs

Instructions

  1. Mix Dry Ingredients: In a medium bowl, whisk together the oat flour, baking soda, salt, cinnamon, and nutmeg until evenly combined.
  2. Combine Wet Ingredients: In a small mixing bowl, stir together the mashed bananas, melted butter or coconut oil, maple syrup, and lemon juice. Add the eggs and whisk until the mixture is well blended. If the butter or oil solidifies, warm the mixture in short 15-second bursts in the microwave, stirring between each until melted.
  3. Mix Batter: Create a well in the center of the dry ingredients and pour the wet mixture inside. Stir gently with a big spoon just until the dry ingredients are moistened completely. Avoid overmixing to keep the batter light.
  4. Rest Batter: Allow the batter to rest for 10 minutes to thicken. Meanwhile, if using an electric griddle, preheat it to 350°F. Otherwise, wait a few minutes before heating the skillet.
  5. Prepare Cooking Surface: Warm a large skillet (stainless steel or nonstick) over medium-low heat. When a drop of water sizzles on contact, the surface is ready. Lightly oil with butter or oil if needed, wiping off any excess, especially for stainless steel pans.
  6. Cook Pancakes: Scoop ¼ cup of batter onto the skillet, leaving space around each pancake. If the batter is too thick, gently stir in 1-2 tablespoons of milk or water to loosen it. Cook until small bubbles appear on the surface and the underside is golden, about 2-3 minutes.
  7. Flip and Finish: Flip each pancake carefully and cook for another 1-2 minutes until lightly golden on both sides. Adjust heat and add more butter as needed to prevent burning.
  8. Serve or Store: Serve pancakes immediately or keep warm in a 200°F oven. Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months. Reheat leftover pancakes by stacking and wrapping them in a paper towel before microwaving gently.

Notes

  • Use ripe bananas for the best natural sweetness and flavor.
  • If batter is too thick, add a bit of milk or water to thin it slightly before cooking.
  • Resting the batter helps it thicken and improves texture.
  • Use a nonstick or well-seasoned skillet for easy flipping.
  • Store leftover pancakes in an airtight container in the fridge or freezer.
  • Reheat gently to avoid drying out the pancakes.

Find it online: https://glowcooks.com/banana-oat-pancakes-recipe/