Banana Oatmeal Pancakes

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Banana Oatmeal Pancakes

A delicious alternative to traditional pancakes. This recipe is a great way to use bananas whose peels have started to brown; the riper the banana, the easier to mash and the more flavor they will give the pancakes! Top with peanut butter or chopped nuts if desired.

Serves 2
Serving Size: 3 pancakes
Prep time: 5 minutes
Cook time: 20 minutes
Total Time: 25 minutes

Ingredients:

  • 2 eggs, beaten
  • 2 bananas, mashed
  • ½ cup of old fashioned rolled oats, uncooked
  • ½ teaspoon baking powder
  • ¼ teaspoon vanilla extract
  • ⅛ teaspoon cinnamon
  • ½ teaspoon olive oil
  • ½ cup fresh or frozen fruit of your choice (optional)

Directions:

  1. In a medium bowl, combine eggs, bananas, rolled oats, baking powder, vanilla extract, and cinnamon. Batter should be cohesive and without lumps.
  2. Heat olive oil in medium skillet on medium-low heat. Once heated, spoon ¼ cup portions of the batter onto skillet and cook until golden brown on both sides (about 4 minutes on each side).
  3. Heat fruit in small skillet until warm, stirring occasionally. Serve over pancakes. You can also serve pancakes with chopped nuts or peanut butter on top.

Nutrition Information per Serving:
(Based on ½ cup frozen mixed fruit)

  • Serving Size: 3 pancakes
  • Vegetables: 0 cups
  • Fruits: 1¼ cups
  • Calories: 302 calories
  • Carbohydrates: 47 grams
  • Fiber: 6 grams
  • Protein: 11 grams
  • Fat: 9 grams
  • Sodium: 198 mg

1 Star2 Stars3 Stars4 Stars5 Stars (41 votes, average: 3.46 out of 5)
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11 comments on “Banana Oatmeal Pancakes

  1. Irma Schendstok on

    These pancakes are way tastier than regular pancakes and even better, they keep you filled up for longer!!
    Definitely a 5 star rating!!

    • Med Way on

      Thanks, Irma! Glad you are enjoying the Banana Pancakes! This is a favorite dish of ours as well! A delicious option for any meal! =-)

  2. Andrea on

    I once tried a paleo banana-egg pancake recipe and this one is much, much better. The addition of oatmeal gives it a satisfying pancake-like bulk and the vanilla, cinnamon and baking powder probably added baking magic. The pancakes took a lot longer to cook than the recipe specifies. At 4 minutes I would have been unable to flip them intact. As a result, mine got very brown (dark but not burnt) yet were still tasty. I served with a shmear of nut butter but I love the idea of boiling down berries to make a syrup and will try that next time.

  3. SG LAMM on

    I have made these pancakes several times. LOVE. THEM. It is one of my favorite “treats” for breakfast…

    • Med Way on

      For this recipe, replacing the bananas with only applesauce will likely make the mixture too wet and not achieve the right pancake texture. An alternative could be to replace the 2 bananas with: ½ cup of unsweetened applesauce and a ½ cup of pumpkin puree – or 1 cup of Greek yogurt.

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