Banana oat pancakes
Banana oat pancakes are soft, lightly sweet pancakes made with mashed bananas and rolled oats. The banana adds sweetness and moisture, so you need no sugar. They are ready in 20 minutes and make a filling breakfast. Top them with yogurt and honey.
- 20 minTotal time
- 2Servings
- 450kcal / serving
- 16 gProtein
The science: why this works
Why the batter rests for 5 minutes
Oats soak up liquid slowly. Resting lets them swell and soften, so the pancakes are tender and not gritty. The batter also thickens a little, which helps the pancakes hold their round shape.
Learn: Resting pancake batter →Why ripe bananas sweeten the batter
As bananas ripen, their starch turns into sugar. Very ripe bananas give more sweetness and a stronger flavor. The sugars also help the pancakes brown nicely in the pan.
Learn: Ethylene and ripening →Why medium heat and a flip at the right moment
Medium heat browns the outside while the middle sets through. When the edges look dry, the underside has set enough to hold together. Flipping too early tears the pancake and leaves the middle raw.
Learn: Maillard vs. caramelization →Banana oat pancakes
20 minutes · 2 servings · American · Breakfast
Ingredients
Makes 2 servings
Method
Tips for the best result
- Use very ripe, spotty bananas for the best sweetness and flavor.
- Keep the pancakes small, about 2 tablespoons of batter each, so they flip easily.
- Cook until firm in the middle with no wet batter, since raw egg batter should not be eaten.
Swaps
- Swap the milk for oat or almond milk for a dairy-free version.
- Swap the honey for maple syrup, which gives a deeper caramel taste.
- Swap the yogurt for fresh berries to add a tart, juicy contrast.
Storing and reheating
Cool the pancakes and keep them in an airtight container in the fridge for up to 3 days, or freeze them for up to 2 months with paper between each. Reheat in a toaster or pan until hot all the way through.
Banana oat pancakes: questions
Can I make banana oat pancakes without flour?
Yes, this recipe uses oats instead of flour. The oats soak up the liquid and hold the pancakes together along with the egg. Use certified gluten-free oats if you need to avoid gluten.
Why are my banana pancakes falling apart?
They usually fall apart because they were flipped too soon or made too large. Wait until the edges look dry and the underside is golden. Smaller pancakes are much easier to turn.
Do I need to use ripe bananas?
Ripe bananas work best because they mash smoothly and taste sweeter. Green or firm bananas make the batter bland and lumpy. Spotty yellow bananas are ideal.
Can I use old-fashioned oats or quick oats?
Either works. Quick oats soften faster and give a smoother pancake, while old-fashioned oats stay a little chewier. Give the batter its full 5 minute rest either way.
