Whole-grain and naturally sweet, this is one yummy breakfast you’ll look forward to.
I’ve found that making some sweet and flavorful pancakes on a Sunday morning is a great way to kick my butt into gear instead of lazing around in bed. Plus, the fiber in the rolled oats helps keep me full until lunch. This way, I have the energy for a bike ride or a walk to my favorite café with outdoor seating to read my book. I love this recipe because bananas and cinnamon provide natural sweetness: no artificial ingredients here! The riper the banana, the sweeter the taste. And if you’ve never put oats in pancakes before, this recipe is about to blow your mind.
If you’ve made pancakes, you might have noticed that the first one never comes out perfectly. I take it in stride and eat it as a snack while I cook the remaining ones. I won’t lie; if I’m in the mood to Instagram my stack of pancakes, I pick out only the prettiest ones to include in the photo.
If you want to make these pancakes taste more like dessert, I recommend topping them with candied pecans. If you want more inspiration for toppings, I recommend fresh fruits, almond butter, agave, honey, or a drizzle of pure maple syrup.
How to turn these pancakes into waffles
If you’re hankering for these banana oatmeal pancakes but in waffle form, Food Faith Fitness has a recipe you can modify: Oatmeal Waffles! Simply make the waffle recipe but add two medium ripe bananas (mashed) and one teaspoon pure vanilla extract. You can also use sliced bananas. When it’s time to pour the batter into the waffle iron, pour half the batter, layer some banana slices, and pour the other half of the batter.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for 4 days or the freezer for 3 months. Microwaving them wrapped in a wet paper towel or with some added butter can help preserve that fluffy goodness for late-night snacking!
Serving suggestions
With a sweet treat like these flapjacks, try serving them alongside a healthy zucchini and turkey hash for that sweet and savory combo that doesn’t quit! Another good combination, if you’re not quite satisfied with how sweet these babies can be, is to pair our pancakes with peanut butter in the form of a Peanut Butter-Banana Smoothie! Lastly, I love to pair pancakes with a Yogurt Parfait. With our healthy banana oatmeal pancakes, you can have your dessert (however you want it) and eat it, too!
Recipe
Ingredients
- 2 medium ripe bananas the more brown spots, the sweeter
- 2 large eggs
- 1/2 cup unsweetened almond milk
- 1 teaspoon pure vanilla extract
- 1 1/2 cups old-fashioned rolled oats gluten-free if necessary
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Olive oil or coconut oil for cooking
Instructions
- Place bananas, eggs, almond milk, vanilla extract, rolled oats, baking powder, cinnamon, and salt into a blender. Blend on high speed until the mixture is completely smooth, 30 seconds to 1 minute.
- Allow the batter to rest in the blender for a few minutes to absorb some of the liquid. It will thicken the batter slightly.
- Preheat a nonstick griddle or pan over medium heat. Brush the surface with olive oil or coconut oil.
- Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-4 minutes. I usually flip mine when I see the edges firming up and bubbles forming on the surface. You should reduce the heat to medium-low if you see the pancakes brown too quickly.
- Carefully flip the pancakes and cook for another 2-3 minutes.
- Remove pancakes from the griddle and repeat with the remaining batter (you may need to add more oil as needed). Remember to wipe the griddle between batches.
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