Save to Pinterest Start your day with these fluffy, protein-rich Banana Oat Pancakes. Naturally sweet and incredibly wholesome, they are made using simple ingredients like ripe bananas and hearty oats, providing a delicious and energizing breakfast treat.
Save to Pinterest This easy recipe transforms standard pantry staples into a gourmet-style breakfast. By using a blender, you achieve a smooth batter that results in perfectly golden-brown pancakes every time.
Ingredients
- Wet Ingredients: 2 large ripe bananas, 2 large eggs, 1/2 teaspoon vanilla extract (optional)
- Dry Ingredients: 1 cup rolled oats (certified gluten-free if needed), 1/2 teaspoon baking powder, pinch of salt, 1/2 teaspoon ground cinnamon (optional)
- For Cooking: 1–2 teaspoons coconut oil or neutral oil
Instructions
- Step 1
- In a blender or food processor, combine bananas, eggs, and vanilla extract. Blend until smooth.
- Step 2
- Add oats, baking powder, salt, and cinnamon. Blend again until fully combined and the mixture is mostly smooth (some oat texture is fine).
- Step 3
- Heat a non-stick skillet or griddle over medium heat and lightly grease with oil.
- Step 4
- Pour about 1/4 cup of batter per pancake onto the skillet. Cook for 2–3 minutes, until bubbles form on the surface and edges look set.
- Step 5
- Flip pancakes carefully and cook for another 1–2 minutes until golden brown and cooked through.
- Step 6
- Serve warm with your favorite toppings such as fresh fruit, yogurt, or maple syrup.
Zusatztipps für die Zubereitung
These pancakes freeze exceptionally well. You can store leftovers in the freezer and simply reheat them in a toaster or microwave for a fast and convenient breakfast during the week.
Varianten und Anpassungen
For an extra protein boost, feel free to add 1–2 tablespoons of nut butter or a scoop of your favorite protein powder to the batter. You can also swap the cinnamon for nutmeg or cardamom to create a different flavor profile.
Serviervorschläge
Serve these pancakes warm with a variety of toppings. Fresh berries, a dollop of yogurt, sliced bananas, or a drizzle of maple syrup all complement the natural sweetness of the oats and bananas perfectly.
Save to Pinterest Enjoy this wholesome, naturally sweet meal that proves healthy eating can be incredibly delicious and simple to prepare.
Recipe Questions & Answers
- → Can I make the batter without a blender?
Yes, mash the bananas thoroughly with a fork until smooth, then whisk in the eggs and vanilla. Stir in the oats and dry ingredients until combined. The texture will be slightly heartier with visible oat pieces, but equally delicious.
- → Why are my pancakes not fluffy?
Ensure your baking powder is fresh and not expired. Let the batter rest for 5 minutes before cooking to allow the oats to soften and the baking powder to activate. Don't press down on the pancakes while cooking, and flip only when bubbles have formed across the surface and edges appear set.
- → Can I use steel-cut oats instead of rolled oats?
Steel-cut oats are too coarse and won't soften properly in the batter. Stick with rolled oats (old-fashioned) or quick oats for the best texture. If you only have steel-cut oats, pulse them in a blender first to break them down into a finer meal.
- → How do I store and reheat leftovers?
Place cooled pancakes in an airtight container or freezer bag, separating layers with parchment paper. Refrigerate for up to 3 days or freeze for up to 2 months. Reheat frozen pancakes directly in the toaster until warm and slightly crisp, or microwave for 30-60 seconds.
- → What toppings work best with these pancakes?
Fresh berries, sliced bananas, or warm apples complement the natural sweetness. Greek yogurt or cottage cheese adds protein, while almond butter or peanut butter provides richness. A drizzle of pure maple syrup or honey enhances flavors without overwhelming the banana notes.