Oatmeal Banana Pancakes

Breakfast never looked so good with these golden, fluffy oatmeal banana pancakes! Made from scratch with simple pantry ingredients, done in a few minutes, and served along with fresh fruit and drizzled almond butter. The whole family will love these wholesome & delicious pancakes!

Course Breakfast, Main Course

Cuisine American

Keyword blender banana pancakes, how to make banana pancakes, oatmeal banana pancakes

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 305kcal

Author A Simple Palate

Ingredients

1 1/2 cups oat flour
2 ripe bananas
2 eggs (or 2 flax eggs)
1 cup almond milk, unsweetened
2 1/2 teaspoons baking powder
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 Tablespoon maple syrup or coconut sugar
oil or non-stick cooking spray

Toppings

banana slices
almond butter/peanut butter
maple syrup

Instructions

In a bowl mash bananas then add maple syrup (2 Tablespoons), vanilla ( 1/2 teaspoon), cinnamon (1/2 teaspoon), 2 eggs, and 1 cup almond milk. Gently stir together.
Then add baking powder, salt, and oat flour to wet ingredients. Stir batter - be careful not to over-mix batter.
Heat up a non-stick pan, spray with non-stick cooking oil spray (I use coconut oil spray) or oil. Add 1/4 cup batter and use back of spoon to level out batter so pancakes aren't too thick.
Cook pancakes until a good amount of bubbles have formed in batter. Then flip and cook for 1 to 2 additional minutes - pancake should be golden brown and crispy. Wipe pan, add oil, and repeat until batter is finished.
Serve pancakes with bananas, peanut butter, maple syrup, and any additional toppings!

Notes

Tips

If you prefer not using oat flour - you can use whole old-fashion oats or regular all-purpose flour in place.
Use GF oats/oat flour for this recipe if needed.
Make homemade oat flour: in a blender or food processor, chop 1 1/2 cups whole oats into a flour consistency.
Freezing pancakes: Cook pancakes as instructed and let cool. Layer between parchment paper and seal tightly in freezer friendly ziplock bag for up to 1 to 2 months. Remove from freezer and bake on a sheet pan for 8 to 10 minutes at 375F, or until hot.
Some of my favorite toppings for these pancakes include: maple syrup or honey, bananas, blueberries, nut butter (almond or peanut butter), hemp seeds, chia seeds, and nuts for texture. Add any other additional toppings not listed.

Nutrition