These Oat Banana Pancakes are not only healthy, they are also fluffy, tender and absolutely delicious. Easy to make and perfect for when you have over ripe bananas with dairy free and vegan options included.
Top these pancakes with maple syrup or Blueberry Compote because banana and blueberry taste amazing together. Add in Homemade Breakfast Sausage and a Spinach and Feta Quiche for a delicious family breakfast or brunch. For a more classic oatmeal pancake try the very popular Oat Flour Pancake recipe.
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- Oat Flour (2 cups, see How to Make Oat Flour section just below)
- Baking Powder (2 teaspoons)
- Salt (1/4 teaspoon)
- Large Eggs (2 total)
- Overripe Bananas (1 cup smashed, about 2 medium sized bananas)
- Milk (1 cup)
- Vanilla Extract (1 teaspoon)
- Lemon Juice or White Vinegar (1 teaspoon)
- Cooking Oil or Healthy Cooking Spray
Homemade Oat Flour
Place old fashioned rolled oats (or quick oats) into a high powered blender or food processor and blend at high speed until oats reach a flour like consistency. It is easiest to make a larger batch of oat flour and store the flour in an airtight container. Also, 1 cup of rolled oats and quick cooking oats when ground will equal 1 cup of flour. However, 1 cup of steel cut oats will yield approximately 2 cups of oat flour.
Steps to Making Oat Banana Pancakes
- Measure milk and add 1 teaspoon of lemon juice or white vinegar. (Juicer shown in picture.)
- Stir well and let sit at room temperature while preparing other ingredients.
- In a medium bowl add ground oats, salt and baking powder. Stir well. (Mixing bowls shown in photo. Also, if doubling the recipe use a large bowl for oats.)
- Peel bananas and add to a small bowl. Using a fork mash bananas.
- Add mashed bananas to oats bowl.
- In the same bowl used for the bananas add 2 large eggs and vanilla. Whisk well.
- To the oats add egg mixture and milk mixture.
- Stir well.
- Heat a frying pan or electric griddle over medium through medium-low heat. Add oil to pan and spoon 1/3 cup batter onto heated surface. Cook first side until there is a slight rise to the pancakes, a small amount of bubbles form and the underneath side turns golden brown. Flip and cook on second side until golden brown, about 4 minutes in total for the pancakes.
- Serve warm topped with a drizzle of maple syrup or Blueberry Compote.
Chunky Monkey Oat Pancakes
Once the batter is made stir in 1/4-1/2 cup each chocolate chips, chopped walnuts and marshmallows.
Peanut Butter Oat Banana Pancakes
Combine 1/3 cup of either chunky or smooth peanut butter with the milk. Continue with directions as written.
Chocolate Oat Banana Pancakes
To the flour mixture add 3 tablespoons of cocoa powder. Continue with directions as written.
Tropical Oat Banana Pancakes
To the batter add 1/3-1/2 cup shredded coconut and cook the pancakes in coconut oil. Top with fresh mango slices and whipped cream.
Freezing and Reheating Oat Banana Pancakes
These Oat Banana Pancakes freeze extremely well and make a fast and wholesome breakfast for busy mornings. To freeze, make sure pancakes have cooled completely to room temperature and then freeze in an airtight container or freezer bag. Adding layers of parchment paper in between the pancakes can make for easy removal from the freezer but is not necessary.
To reheat from the frozen state, place pancakes on a microwave safe plate and microwave for 1 minute per side on power level 8 (reheat). Add additional time on in 15 second increments of time.
Dairy Free and Vegan Options
The beauty of these pancakes is that they can be made with dairy free and vegan options and still turn out beautiful and fluffy. Here are a few options.
Replacements for Cows Milk
My absolute all time favorite vegan milk for these pancakes is flax milk because of its high protein content and rich creaminess. However, almond milk or oat milk may be used also. If using either almond or oat milk, start with 3/4 cup to ensure that the batter is not too runny. Add additional milk accordingly. The batter should have the consistency that is easy to stir but is on the slower side when poured.
Options to Replace Eggs
Although not vegan, 4 egg whites (or 1/2 cup) can replace the 2 whole eggs. This approach may be helpful for anyone watching their cholesterol levels or actively trying to reduce iodine intake.
Here are three vegan egg replacements options that work beautifully with this recipe.
2 eggs= 2 tablespoons of ground flax seed stirred into 6 tablespoons of water. Let sit for 5 minutes and the mixture will turn thick and have a very egg like consistency. (This is also known as flax eggs.)
2 eggs= 1/2 cup applesauce
2 eggs=1 additional mashes banana
Troubleshooting Healthy Banana Oatmeal Pancakes
Pancake Batter That is Too Thick
Pancake batter that is too thick will be difficult to stir and will not slowly pour off the scoop but rather come off in chunks. To correct this, slowly add 1 tablespoon of additional milk at a time until the correct consistency is reached.
Pancake Batter That is Too Thin
Batter that is too thin will stream off the the scoop rather than slowly pour. Additionally, it will create pancakes that are large and thin. To correct this add in 1-2 additional tablespoons of oat flour and stir. Repeat this until you reach a consistency that slowly pours off of the scoop.
Pro Tip: Grinding several cups of oats at a time and storing them is very helpful when just a few tablespoons of oat flour are needed.
Longer Cooking Time
It is important to note that these Banana Oat Pancakes do take a little longer to cook than traditional Oatmeal Pancakes due to the addittion of the banana. Because of this it is important to cook the pancakes on medium through medium-low heat. Also, they will not bubble as much as the classic Oatmeal Pancakes. You will need to watch for a slight rise in the pancakes, a few bubbles forming and the edges turning golden brown before flipping. It will take 1 1/2-2 minutes per side to cook.
Pro Tip: If at anytime the pancakes are cooking too quickly, lower the temperature slightly.
Frequently Asked Questions
Is oatmeal gluten-free?
It all depends on how the oats were grown. If needing gluten-free it is best to buy packages of oats that are specifically marked as gluten-free.
Why is lemon juice needed?
The lemon juice reacts with the baking powder helping to create a fluffy pancakes. If it is left out, it is not a huge deal. Your pancakes will just not have as much rise to them.
For this recipe the lemon juice is just a bit lower so as to not overpower the banana flavor. Also, white vinegar is a wonderful substitution if you do not have lemon juice.
Can these pancakes be made in the blender?
Yes, however anytime working with baking powder it is important to not over mix. Start by grinding 2 cups of oats. Once fully ground add all the dry ingredients and blend well. Then add the wet ingredients and blend just to the point that everything is incorporated.
What can I use in place of bananas?
My personal suggestion is to just stick with my classic Oatmeal Pancakes. They have a ton of 5 star reviews and are one of my personal favorite healthy pancakes.
Can traditional pancakes be made from this recipe?
Yes, simply use all purpose flour in place of oat flour and use the troubleshooting section ion this post if batter is too thick or thin.
Oat Banana Pancakes
- 2 cups oat flour *See "How To Make Oat Flour" section above in post
- 2 teaspoons baking powder
- 1/4 teaspoon salt *See Note #1 below
- 2 large eggs *See "Dairy Free and Vegan Options" section above in post.
- 1 teaspoon vanilla extract
- 1 cup smashed banana *from about 2 medium overripe bananas
- 1 cup whole milk *See "Dairy Free and Vegan Options" section above in post.
- 1 teaspoon lemon juice *or white vinegar
- cooking oil
- Measure milk and add 1 teaspoon of lemon juice or white vinegar. Stir well and let sit at room temperature while preparing other ingredients.
- In a medium sized mixing bowl add ground oats, salt and baking powder. Stir well.
- Peel bananas and add to a small mixing bowl. Using a fork mash bananas. Add to oat mixture.
- In the same bowl used for the bananas add 2 large eggs and vanilla. Whisk well.
- Add eggs along with milk to the oats bowl. Stir well.
- Heat a frying pan over medium-low heat and add a small amount of oil to pan. Using 1/3 cup measuring cup pour batter onto heated surface. See Note #4 below.
- Cook pancakes watching for a slight rise, a small amount of bubbles to form and edges turning golden brown on underneath side (about 1 1/2- 2 minutes per side). Flip and continue cooking until pancake becomes golden brown on opposite side. Repeat with remaining batter.
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