Best 6 Banana Oat Pancakes Recipes
If you're looking for a delicious and nutritious breakfast option, banana oat pancakes are a perfect choice. Made with simple ingredients like bananas, oats, and eggs, these pancakes are packed with flavor and fiber, making them a great way to start your day. Whether you prefer your pancakes fluffy or crispy, there's a recipe out there to suit your taste. With a variety of toppings to choose from, such as fresh fruit, nuts, and syrup, banana oat pancakes are a versatile dish that can be enjoyed by people of all ages. So if you're looking for a tasty and healthy breakfast option, give banana oat pancakes a try!
Here are our top 6 tried and tested recipes!
BANANA OAT PANCAKES
I concocted these fluffy banana oatmeal pancakes using a muffin recipe. We love them topped with strawberry jam for breakfast, supper or even just snacking. They're delicious drizzled with maple syrup, too. -Janie Obermier, St. Joseph, Missouri
Provided by Taste of Home
Categories Breakfast
Time 20m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, oats, sugar, baking powder and cinnamon. Combine the egg, milk, banana and oil; stir into dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Serve with syrup and, if desired, banana slices.
Nutrition Facts : Calories 261 calories, Fat 8g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 198mg sodium, Carbohydrate 41g carbohydrate (10g sugars, Fiber 3g fiber), Protein 7g protein.
BLUEBERRY BANANA OAT BLENDER PANCAKES
Happily vegan and gluten-free + so easy to whip up. The batter's made right in the blender with pulverized oats for the flour, a ripe banana, and almond "buttermilk." The end product? Hearty, golden, lighter than you'd think, and tender too. And SO good with blueberries!
Provided by Kare for Kitchen Treaty
Time 15m
Number Of Ingredients 15
Steps:
- Add the vinegar to a 1-cup or larger liquid measuring cup. Add almond milk. Stir and set aside for about 5 minutes.
- Meanwhile, grind the oats into a flour by adding them to the pitcher of a blender and pulsing until fine.
- Add the remaining ingredients EXCEPT BLUEBERRIES to the blender. Puree, scraping down the sides once or twice if necessary, until completely combined.
- Add the blueberries to the batter and stir gently to incorporate the blueberries into the batter.
- Heat a griddle or non-stick frying pan to about 325 degrees Fahrenheit (medium heat). It's hot enough when you sprinkle a couple drops of water onto the surface and the drops dance around. If the griddle/pan is nonstick, you shouldn't need any oil/vegan butter. Otherwise, you may want to melt a little oil into the pan before cooking the pancakes.
- Pour approx. 1/3 cup per pancake onto the griddle or pan (the pancakes will be 4-5 inches in diameter). Cook for 1-2 minutes until the pancakes look dry around the edges and a little bubbly. Flip and cook on the other side until golden brown and cooked in the middle. If the pancakes brown before the middle is cooked through, try lowering your heat a bit.
- And serve!
BANANA-OAT PANCAKES
Categories Egg Fruit Breakfast Brunch Kid-Friendly High Fiber Banana Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 Servings
Number Of Ingredients 10
Steps:
- Combine oats and milk in large bowl. Let stand until oats are soft, about 15 minutes. Mix in mashed bananas, eggs, wheat germ and cinnamon. Gradually stir in pancake mix (batter will be very thick).
- Preheat oven to 250°F. Melt 2 tablespoons butter in large nonstick skillet over medium-low heat. Using generous 1/4 cup batter for each pancake, drop in 4 pancakes, spacing apart. Cook pancakes until brown on bottom and some bubbles begin to break around edges, about 3 minutes. Turn pancakes over. Cook until brown on bottom and firm to touch in center, about 3 minutes (pancakes will be thick). Transfer pancakes to baking sheet; place in oven to keep warm. Repeat with remaining butter and batter in 2 more batches. Serve pancakes with syrup and, if desired, berries and bananas.
BANANA OAT PANCAKES RECIPE
This makes about 6 pancakes. So if you eat more than 1 pancake, you can easily double the recipe.
Yield 6
Number Of Ingredients 9
Steps:
- Mash bananas in a large bowl until mostly smooth.
- Stir in eggs, milk, and vanilla until well combined.
- Add in oats, flour, baking powder, baking soda, and cinnamon.
- Heat pancake griddle to 370 degrees and lightly grease with non stick cooking spray.
- Pour batter onto griddle using a 1/3 cup measure.
- Smooth batter around so it's evenly distributed.
- Cook for about 2 minutes or until you see a few bubbles appear.
- Flip pancakes over and cook for another 1-2 minutes.
Nutrition Facts : Servingsize 1 serving, Calories 840 kcal, Fat 6 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 1355 mg, Carbohydrate 163 g, Sugar 46 g, Protein 35 mg
OAT PANCAKES WITH BANANA-NUT SYRUP
Enjoy these oat pancakes made using Original Bisquick® mix and served with banana-nut syrup - a tasty breakfast that's ready in 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 3
Number Of Ingredients 9
Steps:
- In 1 1/2-quart saucepan, melt butter over medium heat. Cook walnuts in butter, stirring occasionally, just until nuts and butter begin to brown. Add bananas; stir to coat with butter. Stir in syrup. Reduce heat to low; cook until warm. Remove from heat; cover to keep warm.
- In medium bowl, stir all pancake ingredients with fork or whisk until blended.
- Heat griddle or skillet over medium-high heat (375°F). Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, pour 1/4 cup batter onto hot griddle. Cook until edges are dry and bubbles form on top. Turn and cook other sides until golden brown.
Nutrition Facts : Calories 520, Carbohydrate 86 g, Fat 2 1/2, Fiber 2 g, Protein 9 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 700 mg
SIMPLIFIED BANANA OAT PANCAKES
Modified from a TOH recipe. I love this with apple butter on top instead of syrup but of course my kids love the syrup or strawberry jam.
Provided by HokiesMom
Categories Breakfast
Time 15m
Yield 6 pancakes, 2 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, oats, sugar, baking powder, cinnamon and nutmeg.
- Combine the egg, milk, banana, and oil in a separate bowl.
- Stir egg mixture into dry ingredients until just moistened.
- Pour batter by 1/4 cupfuls onto a greased hot griddle.
- Turn when bubbles form on top and cook until second side is golden brown.
- Serve with your favorite topping or syrup.
Tips:
- Use ripe bananas. The riper the bananas, the sweeter and more flavorful your pancakes will be.
- Mash the bananas well. This will help to incorporate them into the batter and prevent them from clumping.
- Don't overmix the batter. Overmixing can make the pancakes tough.
- Cook the pancakes over medium heat. This will help to prevent them from burning.
- Serve the pancakes immediately. They are best when served hot and fresh.
Conclusion:
Banana oat pancakes are a delicious and healthy breakfast option. They are easy to make and can be enjoyed by people of all ages. With their fluffy texture and sweet banana flavor, these pancakes are sure to be a hit at your next breakfast or brunch.
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