Oat Flour & Banana Pancakes
Light, fluffy pancakes made with homemade oat flour and naturally sweetened with ripe bananas. No refined flour or sugar — just simple pantry ingredients. Perfect for a quick, wholesome breakfast that keeps you full all morning.
For 4 servings
- prep · ~1 min
Make the oat flour.
Place rolled oats in a blender or food processor. Blend until you get a fine, flour-like powder, about 30-45 seconds. Stop and shake the blender once to ensure even grinding.
- mix · ~2 min
Mash the bananas and mix wet ingredients.
1.Peel the bananas and place them in a large mixing bowl. Mash with a fork until almost smooth with a few small lumps remaining.2.Crack in the eggs and pour in the milk. Add the vanilla extract.3.Whisk everything together until well combined and slightly frothy. - mix · ~6 min
Combine dry ingredients with the wet mixture.
1.Add the oat flour, baking powder, cinnamon, and salt to the bowl with the banana mixture.2.Stir gently with a spatula or whisk just until no dry pockets remain. Do not overmix — a few small lumps are fine.3.Let the batter rest for 5 minutes while the pan heats. This lets the oat flour absorb moisture and thicken.TIPOvermixing activates oat starch and makes pancakes dense. Stir just until combined. - prep · ~2 min
Preheat the pan or griddle.
Place a non-stick skillet or flat griddle over medium heat. Add a small pat of butter and let it melt, swirling to coat the surface evenly. The pan is ready when a drop of water sizzles on contact.
TIPMedium heat is key — too hot and the pancakes burn before cooking through; too low and they turn out pale and dry. - fry · ~10 min
Cook the pancakes in batches.
1.Pour about 1/4 cup of batter onto the hot pan for each pancake. Gently spread into a round shape with the back of the ladle if needed.2.Cook until bubbles appear on the surface and the edges look set, about 2-3 minutes.3.Flip carefully with a spatula and cook the other side until golden brown, another 1-2 minutes.4.Transfer to a plate and repeat with the remaining batter. Add a fresh dab of butter to the pan before each batch.TIPKeep cooked pancakes warm by placing them in a single layer on a baking sheet in a 200°F oven while you finish the rest. - serve
Serve warm with your favorite toppings.
Stack the pancakes on plates and top with sliced banana, fresh berries, a drizzle of maple syrup, or a spoonful of yogurt.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the fluffiest texture, let the batter rest exactly 5 minutes — the oat flour needs time to hydrate and thicken.
- 2Use overripe bananas with plenty of brown spots; they are sweeter and easier to mash, reducing the need for added sugar.
- 3Test your pan's heat by flicking a drop of water — if it sizzles and evaporates quickly, it's ready.
- 4Flip the pancakes only when the edges look set and bubbles appear on the surface; flipping too early makes them dense.
- 5Keep finished pancakes warm in a 200°F oven on a single-layer baking sheet so they don't steam and get soggy.
- 6Grind your oats in batches if making a larger quantity; too much at once can lead to uneven flour.
Adapt it for your goals.
Dairy-free
Swap the milk for almond, oat, or coconut milk and use coconut oil or a vegan butter alternative to grease the pan — perfect for lactose-intolerant or vegan-lite diets.
egg freeEgg-free
Replace each egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water per egg). The oatmeal-pecan texture works well, though pancakes will be slightly denser.
higher proteinHigher-protein
Mix 1 scoop of unflavored or vanilla protein powder into the oat flour before combining with wet ingredients. Increase milk by 2-3 tbsp to maintain batter consistency.
spiced upSpiced-up
Add 1/4 tsp ground nutmeg and 1/8 tsp ground cardamom for a warm, aromatic twist that complements the banana and cinnamon beautifully.
savory sweetSavory-sweet
Fold in 2 tbsp of finely chopped dark chocolate or toasted walnuts along with a handful of fresh blueberries — the bursts of flavor and crunch elevate every bite.
Why this is on our healthy list.
Whole-Grain Fiber
Made from 100% rolled oats, these pancakes provide soluble fiber (beta-glucan) which supports heart health and helps maintain steady blood sugar levels.
Naturally Sweetened
Ripe bananas provide all the sweetness, eliminating the need for refined sugar while adding potassium, vitamin B6, and vitamin C.
Good Source of Protein
Eggs and milk contribute high-quality protein, making this breakfast more satisfying and helping to keep you full through the morning.
Low in Added Fats
Only a small amount of butter is used for cooking; the batter itself contains no extra oil or fat, keeping the dish light.
Frequently asked questions
Yes, you can use an equal amount of store-bought oat flour. If it seems very fine, reduce the milk by 1-2 tablespoons to avoid a thin batter.
