Banana Oat Pancakes
Make fluffy banana oat pancakes in just 30 minutes! This healthy breakfast recipe uses ripe bananas and oats for a nutritious morning treat the whole family will love.
Equipment
- medium bowl
- large bowl
- whisk
- spatula
- large nonstick skillet or griddle
- measuring cups
- measuring spoons
Ingredients
Dry Ingredients
- 1 cup old-fashioned rolled oats
- 1 cup all-purpose flour
- 2 tablespoons light brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup mashed very ripe banana about 2 medium bananas
- 1 cup buttermilk at room temperature
- 2 large eggs at room temperature
- 2 tablespoons unsalted butter melted and slightly cooled
- 1 teaspoon pure vanilla extract
- Vegetable oil or butter for greasing the skillet
Instructions
- In a medium bowl, whisk together the oats, flour, brown sugar, baking powder, baking soda, cinnamon, and salt until well combined.
- In a separate large bowl, vigorously whisk the mashed banana, buttermilk, eggs, melted butter, and vanilla extract until the mixture is smooth and fully incorporated.
- Pour the dry ingredients into the wet ingredients and gently fold with a spatula until just combined; the batter will be thick and lumpy with visible bits of oat.
- Heat a large nonstick skillet or griddle over medium heat and lightly grease it with vegetable oil or butter.
- For each pancake, pour 1/4 cup of batter onto the hot skillet and cook for 2-3 minutes, until bubbles form on the surface and the edges look set.
- Carefully flip the pancakes and cook for another 1-2 minutes, until the second side is golden brown and the pancakes are cooked through.
- Transfer the cooked pancakes to a plate and repeat with the remaining batter, greasing the skillet as needed between batches.
Notes
The batter will be thick and lumpy with visible bits of oat. Do not overmix.