Banana Oat Pancakes

These oatmeal pancakes come together easily for a wholesome breakfast.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings 4" pancakes

Calories 107kcal

Author Ashley C.

Ingredients

1/2 cup all purpose flour (or use all oat flour)
1/2 cup oat flour
1/2 cup old fashioned oats
1 teaspoon baking powder
1/4 teaspoon kosher salt
2 large bananas divided
2 eggs
1 tablespoon pure vanilla extract
1 tablespoon melted butter melted then cooled, plus more for greasing pan (or ghee)
1 cup milk (your choice of any milk)

Instructions

Combine flours, oats, baking powder and salt in a large bowl; set aside.
In a medium bowl, mash half of a banana (about 1/3 cup) until smooth. Thinly slice the remaining bananas and set aside.
Add the eggs, vanilla, melted butter and milk to the bowl with the mashed banana. Whisk to combine until smooth.
Pour the wet ingredients into the bowl with the dry ingredients and stir until thoroughly combined. Let the mixture sit for 5 minutes while you preheat a large skillet over medium heat.
Once the skillet is hot, add enough butter or ghee to lightly grease the bottom of the pan.
Pour about 1/4 cup batter into the pan and gently press 3 to 4 banana slices onto the top. Once bubbles form on top and the edges are cooked, flip the pancake and cook for an additional 1-2 minutes on the other side until cooked through. If you have a large pan, you can cook multiple pancakes at once.
Keep the pancakes warm on a plate in the oven while you repeat with the remaining batter and bananas using additional butter to grease the pan as needed.

Video

Notes

Storage: Store leftover pancakes in the refrigerator for up to 2 days. Reheat for 30 seconds in the microwave or warm in the toaster oven.

To freeze, let the pancakes cool completely. Spread them out on a baking sheet. Place them in the freezer for 30 minutes. Move them to a freezer safe container or zipped-top bag and freeze for up to 3 months.

Nutrition