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Banana Oat Pancakes
Start your morning off right with these delightful Banana Oat Pancakes! Made with wholesome rolled oats and ripe bananas, these pancakes are not only delicious but also packed with nutrients. The natural sweetness from the bananas pairs beautifully with a hint of cinnamon, making every bite a cozy treat. Topped with fresh berries and a drizzle of maple syrup, these pancakes are sure to impress your family and friends. With their roots in traditional breakfast fare, pancakes have been enjoyed for centuries across various cultures, evolving into the beloved dish we know today.
Ingredients
- Ripe bananas
- 2, mashed
- Rolled oats
- 1 cup
- Milk
- 1 cup (or dairy-free alternative)
- Egg
- 1
- Baking powder
- 2 teaspoons
- Cinnamon
- 1 teaspoon
- Vanilla extract
- 1 teaspoon
- Salt
- 1/4 teaspoon
- Maple syrup
- 2 tablespoons, plus more for serving
- Butter or oil
- for greasing the skillet
- Fresh berries
- 1 cup (for serving)
Instructions
- In a blender, combine the ripe bananas, rolled oats, milk, egg, cinnamon, vanilla extract, baking powder, salt, and maple syrup. Blend until the mixture is smooth and creamy.
- Preheat a non-stick skillet or griddle over medium heat. Add a small amount of butter or oil to coat the surface.
- Pour 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Carefully flip the pancake and cook for another 1-2 minutes, or until golden brown.
- Repeat the cooking process with the remaining batter, adding more butter or oil to the skillet as needed.
- Serve the pancakes warm, topped with fresh berries and a generous drizzle of maple syrup.
Tips
- For extra fluffiness, let the batter sit for 5 minutes before cooking.
- Feel free to substitute the milk with almond milk or oat milk for a dairy-free option.
- Add a handful of chopped nuts or chocolate chips to the batter for added flavor.
- These pancakes freeze well! Store leftover pancakes in an airtight container for up to a month.
Dietary Information
Servings: 4 Dish Type: Breakfast Prep Time: 10 minutes Cook Time: 15 minutes Calories: 200 Fat: 5g Carbs: 35g Protein: 6g Sodium: 150mg Sugar: 10g
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