Banana Oatmeal Fluffy Pancakes (Printable Version)

Wholesome pancakes with bananas and oats perfect for a warm, nourishing breakfast or brunch.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup rolled oats
02 - 1/2 cup all-purpose flour
03 - 1 1/2 teaspoons baking powder
04 - 1/2 teaspoon ground cinnamon
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 2 large ripe bananas, mashed
07 - 2 large eggs
08 - 1 cup milk, dairy or plant-based
09 - 2 tablespoons maple syrup or honey
10 - 1 teaspoon vanilla extract
11 - 2 tablespoons melted butter or neutral oil, plus extra for cooking

# How to Make It:

01 - Pulse rolled oats in a blender or food processor until a coarse flour consistency is achieved.
02 - Whisk oat flour, all-purpose flour, baking powder, ground cinnamon, and salt in a large mixing bowl.
03 - In a separate bowl, mash bananas until smooth. Whisk in eggs, milk, maple syrup or honey, vanilla extract, and melted butter or oil.
04 - Pour the wet mixture into the dry ingredients. Stir gently until just combined. Avoid overmixing. Let the batter rest for 5 minutes.
05 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Pour 1/4 cup of batter per pancake onto the skillet. Cook for 2 to 3 minutes until bubbles form on the surface and the edges are set. Flip and cook another 1 to 2 minutes until golden brown.
07 - Continue with the remaining batter, greasing the pan between batches as needed.
08 - Serve pancakes warm with fresh fruit, yogurt, maple syrup, or toppings of choice.

# Expert Insights:

01 -
  • Easy to make with pantry staples you already have at home
  • Naturally sweetened with ripe bananas and a hint of maple syrup
  • Versatile enough for gluten-free or dairy-free adaptations
  • Ready to eat in under thirty minutes so perfect for busy mornings
02 -
  • High in fiber and satisfying thanks to the oats and whole bananas
  • Customizable for various diets including gluten-free and dairy-free
  • Leftovers reheat well for quick weekday breakfasts
03 -
  • Blend the oats just until coarse for chewy texture not too powdery
  • Let the batter rest for five minutes so the oats soak up the liquid and the pancakes rise taller
  • Use very ripe bananas for maximum sweetness and flavor and do not skip the cinnamon twist
  • Experiment with different plant-based milks for subtle flavor changes

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