Oat Banana Pancakes
Banana-sweetened pancakes made with oat flour, eggs, and milk.
For 3 servings
Blend the pancake batter until smooth
- Place the rolled oats, banana, egg, and low-fat milk into a high-speed blender.
- Add the baking powder, ground cinnamon, and vanilla extract.
- Process on high for about 60 seconds until the oats are fully ground and the batter is uniform.
Cook the pancakes in a buttered skillet
Melt a small amount of butter in a non-stick skillet over medium-low heat. Pour about two tablespoons of batter per pancake into the pan. Cook for 2 minutes or until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.
TIPWait for the bubbles to pop and stay open before flipping to ensure the center is cooked through.
What to keep in mind.
3 tips from the recipe — small details that make a real difference to the final dish.
- 1Let the batter rest for 5 minutes after blending to allow the oats to hydrate for a thicker consistency.
- 2Use overripe bananas with brown spots for the best flavor and natural sweetness.
- 3If the batter becomes too thick while sitting, whisk in a tablespoon of milk to thin it out.
Adapt it for your goals.
Why this is on our healthy list.
High in Soluble Fiber
Oats contain beta-glucan which helps lower cholesterol and supports heart health.
Natural Potassium Source
Bananas provide essential potassium to help manage blood pressure levels.
Sustained Energy Release
The combination of complex carbs and protein provides a steady energy flow.
Frequently asked questions
Yes, these pancakes are high in fiber from whole-grain oats and use bananas for natural sweetness instead of refined sugar.
