Banana Oat Pancakes

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Banana Oat Pancakes

This is a variation of our whole grain pancakes base recipe. Pre-made pancake mixes can be enticing for their simplicity, but homemade pancakes are super easy AND you get to control the ingredients! These banana oat pancakes are made with oat flour, making them both whole grain and gluten-free.

Prep Time10

Cook Time10

Resting Time10

Total Time30

Course: Breakfast

Cuisine: American

Servings: -10 pancakes

Calories: 125kcal

Ingredients

1 cup finely ground oats or oat flour
1 Tablespoon sugar
1 teaspoon cinnamon
2 teaspoons baking powder
½ teaspoon baking soda
Dash kosher salt
1 ripe medium banana (~½ cup mashed)
1 cup buttermilk
2 Tablespoons butter, melted
1 large egg
1 teaspoon vanilla extract

Instructions

In a large bowl, gently whisk oat flour, sugar, cinnamon, baking powder, baking soda, and salt.
In a separate medium bowl, mash the banana. Add the buttermilk, butter, egg, and vanilla and whisk to combine.
Add liquid ingredients to the oat mixture. Using a spatula, stir to combine. Allow batter to rest 10-15 minutes before cooking.
Heat a griddle or large non-stick pan over medium-low heat. Lightly grease with non-stick spray or a little butter. Pour ~¼ cup batter onto the griddle to create pancakes. Immediately sprinkle any desired toppings on pancakes, and gently press toppings down as needed. Cook until tiny bubbles appear on the surface and the edges start to firm up.
Flip and cook for ~2 more minutes. You might need to lower the heat as you cook additional batches. Hold in the oven on a warming setting (~170° F) until ready to eat. Enjoy!

Notes

Be sure to let the batter rest for 10-15 minutes after mixing to allow the oat flour time to absorb the liquid and thicken!

Toppings to YOUR taste

Diced fresh fruit
Banana slices
Dark or mini chocolate chips
Chopped toasted nuts or seeds
Nut or seed butter
Maple syrup, honey, or agave
Dash cinnamon

Nutrition