How to Make the Perfect Banana Oat Pancakes
American · Easy · 20 min · 2 servings
These fluffy whole grain pancakes are made from just bananas and oats with no eggs, no dairy, and no refined flour making them a truly wholesome plant based breakfast treat. They are naturally sweet from the ripe bananas so they require very little added sweetener and come together in under 20 minutes.
Why this recipe works
This Banana Oat Pancakes recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 20 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 290 calories with 8g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 2 large very ripe bananas mashed
- 1 cup rolled oats blended into flour
- 0.5 cup unsweetened plant milk
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 cup fresh blueberries for topping
Step by step instructions
Step 1: Make Oat Flour
Add the rolled oats to a blender or food processor and blend on high for 30 to 45 seconds until you have a fine flour texture with no large oat pieces remaining. Transfer the oat flour to a large mixing bowl.
Step 2: Mix the Batter
Add the mashed ripe bananas, plant milk, baking powder, and ground cinnamon to the bowl with the oat flour. Stir everything together until just combined and a thick pourable batter forms. Allow the batter to rest for 3 minutes so the oat flour can absorb the liquid and thicken slightly.
Step 3: Cook the Pancakes
Heat a non stick skillet or griddle over medium low heat. Since the batter contains banana it can burn easily so medium low heat is essential. Pour roughly quarter cup portions of batter onto the skillet and cook for 3 to 4 minutes until bubbles form on the surface and the edges look set before flipping.
Step 4: Flip and Finish
Flip each pancake gently and cook the second side for 2 to 3 minutes until golden brown. Remove to a plate and continue with the remaining batter. Serve warm topped with fresh blueberries and an optional drizzle of pure maple syrup.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- rolled oats → certified gluten free rolled oats for those who need to strictly avoid gluten cross contamination
- fresh blueberries → sliced fresh strawberries or mashed raspberries as an equally delicious topping
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Cooking on heat that is too high which burns the outside of the pancake before the inside cooks through because of the high sugar content of banana
- Flipping the pancakes too early before bubbles have formed on the surface which causes them to fall apart and lose their shape
Nutrition facts
Per serving: 290 calories, 8g protein, 58g carbs, 4g fat, 6g fiber.
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