These Super Fluffy Banana Oatmeal Pancakes are the ultimate go-to for a healthy, family-friendly breakfast.
Made with simple ingredients like oat flour, eggs, and ripe bananas, these pancakes are naturally sweetened and packed with protein to fuel your day.
Whether you’re whipping them up for a quick weekday meal or prepping for the week, these pancakes are sure to delight both kids and adults.
Bonus: They’re completely customizable and perfect for any dietary need!
Check another option for your breakfast Banoffe Overnight Oats too!
Contents
What You’ll Need for This Recipe
Here’s everything you need to make these pancakes a breeze:
- 1 cup oat flour (or rolled oats blended into flour)
- 1 ripe banana (medium-sized, mashed)
- 2 large eggs
- 1 teaspoon baking powder
- 1/4 teaspoon cinnamon (optional, for extra flavor)
- 1/4 teaspoon salt
- 1/3 cup milk of choice (regular, almond, or oat milk)
- Optional toppings: maple syrup, banana slices, berries, or nut butter
Pro Tips
- Blend for Smoothness using a blender ensures the pancake batter is super smooth and fluffy. No blender? Use a whisk, but blend the oats into flour first.
- Perfect Pan Heat – Keep your skillet at medium heat to cook the pancakes evenly without burning them.
- Meal Prep Magic! Double the recipe and freeze leftovers for quick grab-and-go breakfasts. Reheat in the toaster for a crisp edge!
- Kid-Friendly Fun – Let the kids add their favorite mix-ins, like mini chocolate chips or blueberries.
- Banana Ripeness Matters. The riper the banana, the sweeter and more flavorful your pancakes will be.
Tools You’ll Need
- Blender
- Mixing bowl (if not blending directly)
- Skillet or non-stick griddle
- Measuring cups and spoons
- Spatula
Substitutions and Variations
- No Banana? Swap with 1/2 cup unsweetened applesauce for a similar sweetness and moisture.
- Almond Flour Option: Replace oat flour with almond flour for a grain-free version.
- Dairy-Free: Use almond milk or oat milk to keep it lactose-free.
- Boost the Protein: Add a scoop of your favorite protein powder—adjust milk to keep the batter pourable.
- Single-Serve: Halve the recipe to make pancakes for one.
Make Ahead Tips
- Prep and Store: Cook pancakes, cool completely, then layer with parchment paper and freeze in a sealed bag.
- Reheat and Enjoy: Pop frozen pancakes into a toaster or microwave for an instant breakfast.
How to Make Banana Oatmeal Pancakes
Banana Oatmeal Pancake
Made with simple ingredients like oat flour, eggs, and ripe bananas, these pancakes are natuarlly sweetened and pancked with protein to fuel your day.
Ingredients
- cup oat flour (or rolled oats blended into flour)
- 1 ripe banana (medium-sized, mashed)
- 2 large eggs
- 1 teaspoon baking powder
- 1/4 teaspoon cinnamon (optional, for extra flavor)
- 1/4 teaspoon salt
- 1/3 cup milk of choice (regular, almond, or oat milk)
- Optional toppings: maple syrup, banana slices, berries, or nut butter
Instructions
- Blend the Batter: Add oat flour, banana, eggs, baking powder, cinnamon, salt, and milk to a blender. Blend until smooth.
- Preheat the Pan: Heat a non-stick skillet or griddle over medium heat. Lightly grease with a little butter or oil.
- Cook the Pancakes: Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and edges are set (about 2 minutes), then flip and cook another 1-2 minutes.
- Serve Warm: Stack pancakes on a plate, add desired toppings, and serve immediately.
Tips for Leftovers and Storage
- Store leftover pancakes in an airtight container in the refrigerator for up to 4 days.
- Freeze pancakes by stacking with parchment paper in between to prevent sticking.
Conclusion
There’s something magical about starting the day with a stack of warm, fluffy pancakes, especially when they’re as healthy and easy as these Banana Oatmeal Pancakes.
Give them a try, and your family will love you for it!
Don’t forget to leave a review and share your tips or favorite toppings—I’d love to hear how you made this recipe your own.