Indulge in fluffy Banana Oatmeal Pancakes that are not only delicious but also nutritious! Made with simple ingredients like rolled oats and ripe bananas, this easy recipe is perfect for a healthy breakfast or brunch. Ready in just 20 minutes, these pancakes are customizable with your favorite toppings!
1 cup rolled oats
1 ripe banana, mashed until smooth
1 cup milk (can use any non-dairy alternative such as almond, soy, or oat milk)
1 tablespoon honey or maple syrup (optional for sweetness)
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 large egg
1 tablespoon pure vanilla extract
Optional toppings: sliced fresh bananas, assorted berries, or a spoonful of your favorite nut butter
![To whip up these tasty banana oatmeal pancakes, gather these main ingredients: - 1 cup rolled oats - 1 ripe banana, mashed until smooth - 1 cup milk (any non-dairy milk works) - 1 tablespoon honey or maple syrup (optional) - 1 teaspoon baking powder - 1/2 teaspoon ground cinnamon - 1/4 teaspoon salt - 1 large egg - 1 tablespoon pure vanilla extract These ingredients form a delightful batter that is both healthy and filling. You can easily customize your pancakes with these extras: - Sliced fresh bananas - Assorted berries - A spoonful of your favorite nut butter - Chopped nuts or seeds - Chocolate chips Feel free to mix and match to create your perfect pancake! If you need alternatives, here are some easy swaps: - Use gluten-free oats for a gluten-free option. - Swap the egg for a flaxseed egg (1 tablespoon ground flaxseed + 2.5 tablespoons water). - For a dairy-free option, almond, soy, or oat milk works great. - Maple syrup can replace honey for a vegan-friendly sweetener. These substitutions keep your pancakes delicious while meeting different dietary needs. For the full recipe, check below. First, grab your rolled oats. Place them in a blender or food processor. Pulse the oats until they look like fine flour. This oat flour is key to our pancakes. It gives them a great texture. Now, take a big bowl and mix your dry ingredients. Combine the oat flour, baking powder, cinnamon, and salt. Whisk these together until they blend well. Next, in another bowl, mash your ripe banana until it’s smooth. Add the milk, egg, honey or maple syrup, and vanilla extract. Whisk this mixture until it is smooth. Slowly pour the wet mix into the dry ingredients. Stir gently until just combined. Do not overmix! Let your batter rest for 5-10 minutes. This helps it thicken and become fluffy. Heat a non-stick skillet over medium heat. Lightly grease it with oil or cooking spray. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes. Watch for bubbles on the surface. When you see them, flip the pancake. Cook for another 2 minutes until golden brown. Keep cooking the remaining batter, adding oil as needed. Serve the pancakes warm, stacked high. Enjoy them with sliced bananas, berries, or nut butter. Check out the Full Recipe for more details! To make your pancakes fluffy, use fresh baking powder. This helps them rise well. Let the batter rest for 5-10 minutes. This waiting time allows the oats to absorb moisture. It also gives the baking powder time to work. Mix the wet and dry ingredients gently. Don't overmix; a few lumps are okay. This helps keep the pancakes light and airy. One common mistake is using old baking powder. Always check the expiration date. Another mistake is not letting the batter rest. Skipping this step makes pancakes flat instead of fluffy. Make sure your skillet is hot enough. If it's too cold, pancakes will cook unevenly. Also, do not flip the pancakes too early. Wait until bubbles form on top before flipping. Serve your pancakes warm for the best taste. Stack them high and top with fresh slices of banana. You can also add mixed berries for a pop of color. Drizzle honey or maple syrup on top for sweetness. For a creamy touch, add a spoonful of nut butter. Try almond, peanut, or cashew butter for extra flavor. You can find the full recipe for these delicious pancakes above. Enjoy your meal! {{image_4}} You can easily make these pancakes vegan. Just swap the egg with a flaxseed meal. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for five minutes to thicken. Use any non-dairy milk, like almond or soy milk, in the recipe. This way, everyone can enjoy your banana oatmeal pancakes! If you need gluten-free pancakes, you’re in luck! Rolled oats are naturally gluten-free, but check the label to be sure. You can also use gluten-free flour if you want a different texture. Just replace the rolled oats with the same amount of gluten-free flour. Your pancakes will still be tasty and fluffy. Want to jazz up your pancakes? Add fun flavors! You can mix in chocolate chips or chopped nuts. Walnuts or pecans add a nice crunch. Fresh blueberries or raspberries also work well. Experiment with spices like nutmeg or ginger for a unique twist. Create your perfect banana oatmeal pancakes with these fun additions. Check out the Full Recipe for more ideas! After making your banana oatmeal pancakes, you might have some left. To store them, let them cool down. Place them in an airtight container. This helps keep them fresh. You can keep them in the fridge for up to three days. If you want to enjoy them later, freezing is the way to go. To freeze your pancakes, first, let them cool completely. Then, stack them with parchment paper between each pancake. This prevents them from sticking together. Place the stack in a freezer-safe bag or container. Label the bag with the date. You can freeze them for up to two months. When you’re ready to eat, simply pull them out! To reheat your pancakes, you have a few good options. The microwave is quick. Place a pancake on a plate and heat for about 30 seconds. For a crispier texture, use a skillet. Heat on low and flip until warm. You can also pop them in the toaster. This will give them a nice crunch. Enjoy your pancakes warm! For the full recipe, check out the [Full Recipe]. Yes, you can make these pancakes without eggs. Use a flaxseed meal instead. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for five minutes to thicken. This mixture acts as a great egg substitute. To make your pancakes sweeter, add more banana. You can also mix in honey or maple syrup. Start with an extra tablespoon and adjust to your taste. Remember, ripe bananas are naturally sweeter, so choose a good one. Toppings can really enhance your pancakes. Some tasty options include: - Sliced fresh bananas - Assorted berries - A spoonful of nut butter - A drizzle of honey or maple syrup - A sprinkle of nuts for crunch Try different combinations to find your favorite! Look for bubbles on the top of the pancake. When you see them, it’s time to flip. After flipping, cook for about two more minutes. The underside should be golden brown. If the pancake feels firm to the touch, it is ready to eat! In this blog post, we explored banana oatmeal pancakes, including ingredients and step-by-step cooking. You learned about essential and optional ingredients, as well as various substitutions. I shared tips for fluffiness and common mistakes to avoid. We also discussed how to store leftovers and answer key questions. In the end, these pancakes are easy to make and fun to customize. Enjoy your cooking and savor each bite!](https://yumymoments.com/wp-content/uploads/2025/05/6fb18154-9a7e-44c6-bd98-c5d9340a1ce9-250x250.webp)