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Irresistibly Fluffy Banana Oatmeal Pancakes

Irresistibly Fluffy Banana Oatmeal Pancakes for a Healthy Start

Start your day with these irresistibly fluffy banana oatmeal pancakes, combining wholesome ingredients for a nutritious breakfast.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 170
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancake Batter
  • 1 cup Rolled Oats Can substitute with quick oats for a softer texture.
  • 1 cup All-Purpose Flour Try using whole wheat flour for extra nutrition.
  • 2 medium Ripe Bananas Very ripe bananas yield the best flavor.
  • 2 teaspoons Baking Powder Ensure it’s fresh for optimal rise.
  • 1 teaspoon Baking Soda For additional lift.
  • 1 teaspoon Cinnamon Optional but highly recommended.
  • 1 teaspoon Salt Brings out the overall taste.
  • 2 large Eggs For a vegan option, substitute with ground flaxseed mixed with water.
  • 1 cup Milk Can use any type, dairy or non-dairy.
  • 1 teaspoon Vanilla Extract Enhances sweetness, optional.
  • 2 tablespoons Melted Butter Can be swapped with coconut oil for a dairy-free version.
Optional Add-ins
  • Nuts Walnuts or pecans are great choices.
  • Chocolate Chips or Berries Mix in your favorites for a delightful surprise.

Equipment

  • blender
  • large bowl
  • Skillet

Method
 

Pancake Preparation
  1. Blend the rolled oats in a blender until they resemble coarse flour.
  2. In a large bowl, combine the oat flour, all-purpose flour, baking powder, baking soda, cinnamon, and salt.
  3. In another bowl, mash the ripe bananas and then whisk in the eggs, milk, vanilla extract, and melted butter.
  4. Pour the wet ingredients into the dry ingredients, stirring gently.
  5. Allow the batter to rest for about 5 minutes.
  6. Heat a lightly greased skillet over medium heat and pour ¼ cup of batter for each pancake.
  7. Cook until bubbles form on the surface, then flip and cook until golden brown, about 2-3 minutes per side.
  8. Stack the pancakes and serve warm with optional toppings.

Nutrition

Serving: 1pancakeCalories: 170kcalCarbohydrates: 30gProtein: 4gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 180mgPotassium: 150mgFiber: 3gSugar: 6gVitamin A: 2IUVitamin C: 5mgCalcium: 6mgIron: 8mg

Notes

Store leftovers in an airtight container for up to 4 days. For longer storage, freeze pancakes with parchment paper between layers; they can last for up to 3 months.

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