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Maple syrup being poured on a stack of Oatmeal Banana Pancakes.

Oat Banana Pancakes

Fluffy, tender and delicious Oat Banana Pancakes are an easy and wholesome breakfast the whole family will adore. Top with maple syrup or a Blueberry Compote for an extra special breakfast treat.
Course Breakfast
Cuisine American
Keyword Banana Oat Pancakes, Oat Banana Pancakes, Oatmeal Banana Pancakes
Prep Time 15 minutes
Cook Time 15 minutes
Servings 10 Pancakes
Calories 141kcal
Author Heather


  • 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.


Recipe Notes
Note #1- If using Maldon's Sea Salt Flakes for this recipe use a small mortar and pestle to crush the flakes.
Note #2- If the pancake batter is too thick slowly add 1 tablespoon of additional milk at a time until the correct consistency is reached.
Note #3- If the pancake batter is to thin 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. 
Note #4- The addittion of banana causes the cooking time to increase. Because of this it is important to cook the pancakes on a medium-medium/low heat. If at anytime the pancakes are cooking too quickly or too slowly, simply raise or lower the heat slightly as necessary. 


Calories: 141kcal | Carbohydrates: 21g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 172mg | Potassium: 190mg | Fiber: 2g | Sugar: 3g | Vitamin A: 103IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 1mg