Oat Flour & Banana Pancakes
A delightful and wholesome twist on classic pancakes, these oat flour and banana pancakes are naturally sweet, incredibly tender, and packed with fiber, making them a perfect healthy start to your day.
For 4 servings
In a large bowl, thoroughly mash the ripe banana with a fork until mostly smooth. Whisk in the two large eggs and the vanilla extract until well combined.
In a separate medium bowl, whisk together the oat flour, baking powder, ground cinnamon, and salt, ensuring there are no lumps.
Pour the wet ingredients into the dry ingredients. Add the milk and mix gently with a spatula or whisk until just combined. Be careful not to overmix; a few small lumps are fine.
Heat a large non-stick skillet or griddle over medium heat. Lightly grease the pan with cooking oil or butter.
Pour about 1/4 cup of batter per pancake onto the hot skillet. Cook for 2-3 minutes, or until small bubbles appear on the surface and the edges look set.
Carefully flip the pancakes with a spatula and cook for another 1-2 minutes on the second side, until golden brown and cooked through.
Transfer cooked pancakes to a plate. If making multiple batches, you can keep the cooked pancakes warm in a preheated oven at 200°F (95°C) while you finish cooking the rest.
Serve immediately with your favorite toppings such as fresh berries, a dollop of Greek yogurt, a drizzle of maple syrup, or a sprinkle of chopped nuts.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Do not overmix the batter; overmixing can lead to tougher pancakes. Mix until just combined.
- 2Adjust the milk quantity: If your batter seems too thick, add an additional tablespoon or two of milk until it reaches a pourable but not watery consistency.
- 3Use a non-stick pan: This will prevent sticking and ensure beautifully golden pancakes without excessive oil.
- 4Keep pancakes warm: If cooking in batches, place finished pancakes on a baking sheet in a warm oven (around 200°F/95°C) to keep them warm until ready to serve.
Adapt it for your goals.
Chocolate Chip Delight
Fold in 1/4 cup of mini chocolate chips (dark or semi-sweet) into the batter for a sweet treat.
Berry BoostBerry Boost
Gently fold in 1/2 cup of fresh or frozen (not thawed) blueberries or raspberries into the batter just before cooking.
Protein PowerProtein Power
Add 1 scoop of unflavored or vanilla protein powder to the dry ingredients for an extra protein kick. You may need to add a little more milk to adjust the batter consistency.
Why this is on our healthy list.
Digestive Health
Rich in dietary fiber from oat flour and bananas, these pancakes promote healthy digestion and can help prevent constipation.
Sustained Energy
The complex carbohydrates and fiber in oats provide a slow and steady release of energy, helping to keep you feeling full and energized longer.
Nutrient-Rich
Packed with essential vitamins and minerals from bananas (potassium, Vitamin B6, Vitamin C) and eggs (protein, Vitamin D, choline), contributing to overall well-being.
Frequently asked questions
Yes, if you use certified gluten-free oat flour, this recipe is naturally gluten-free. Always check labels to ensure no cross-contamination.
