Banana Oatmeal Pancakes

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 a little peanut butter or chopped nuts if desired. You can double or triple the recipe and freeze extras once cooked. Reheat on the stove or toaster.

Banana Oatmeal Pancakes

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

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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 a little peanut butter or chopped nuts if desired. You can double or triple the recipe and freeze extras once cooked. Reheat on the stove or toaster.

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

Rate this recipe!

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Banana Oatmeal Pancakes

Banana Oatmeal Pancakes

Med Instead of Med logo

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 a little peanut butter or chopped nuts if desired. You can double or triple the recipe and freeze extras once cooked. Reheat on the stove or toaster.

Banana Oatmeal Pancakes

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

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.

11 thoughts on “Banana Oatmeal Pancakes

  1. Wonderful to hear you enjoyed the Banana Oatmeal Pancakes! This is one favorites as well=-)

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

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

  3. 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.

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

  5. 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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