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Banana Oat Pancakes Recipe

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4.4 from 78 reviews

Delight in these wholesome Banana Oat Pancakes that combine the natural sweetness of ripe bananas with the hearty texture of oat flour. Perfect for a nutritious breakfast, these pancakes are easy to make, gluten-free, and flavored with warm spices like cinnamon and nutmeg, served with a touch of maple syrup for extra sweetness.

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 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 well combined.
  2. Prepare Wet Ingredients: In a small mixing bowl, stir together the mashed bananas, melted butter, maple syrup, and lemon juice. Then add the eggs and whisk until the mixture is well blended. If the butter or oil re-solidifies, gently warm the mixture in short 15-second microwave bursts, stirring in between, until melted again.
  3. Combine Ingredients: Create a well in the center of the dry ingredients and pour in the wet mixture. Using a big spoon, stir just until all the dry ingredients are moistened; avoid overmixing to keep the batter light.
  4. Rest Batter: Let the batter rest for 10 minutes to thicken. Preheat your electric griddle to 350°F now if using one; otherwise, wait a few minutes before heating your skillet.
  5. Preheat Skillet: Warm a large skillet over medium-low heat. Test readiness by sprinkling a drop of water onto the surface—if it sizzles, the skillet is ready. Lightly oil the surface if necessary, wiping away excess oil.
  6. Cook Pancakes: Scoop ¼ cup of batter onto the hot skillet, leaving space around each pancake. If the batter is too thick to spread, stir in 1-2 tablespoons of milk or water to loosen it. Cook until small bubbles form on the surface and the underside is golden brown, about 2-3 minutes.
  7. Flip Pancakes: Flip and cook the other side until lightly golden for 1-2 more minutes. Continue with the rest of the batter, adding more butter or lowering the heat if pancakes brown too quickly on the outside.
  8. Serve and Store: Serve immediately or keep warm in a 200°F oven. Leftover pancakes can be refrigerated for up to 4 days or frozen up to 3 months. To reheat, stack with a paper towel in between and microwave gently.

Notes

  • Using oat flour makes these pancakes naturally gluten-free, but ensure certified gluten-free oat flour if necessary.
  • The batter consistency can be adjusted with a little milk or water if it seems too thick.
  • Resting the batter allows it to thicken for fluffier pancakes.
  • Butter or coconut oil can be used interchangeably for cooking and in the batter.
  • Store leftover pancakes properly to maintain freshness and flavor.

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