Banana Oat Pancakes
These oatmeal pancakes come together easily for a wholesome breakfast.
Servings: 12 4" pancakes
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
Calories: 107kcal | Carbohydrates: 16g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 32mg | Sodium: 76mg | Potassium: 194mg | Fiber: 1g | Sugar: 4g | Vitamin A: 116IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg