Banana Oatmeal Pancakes

Name: Banana Oatmeal Pancakes
Total time: 25 min
Yield: 4 servings
Ingredients: 2 cups old-fashioned rolled oats; 2 tsp baking powder; 1/2 tsp ground cinnamon; 1/2 tsp kosher salt; 2 very ripe bananas; 2 large eggs; 1 cup whole milk; 1 tsp vanilla extract; 2 tbsp melted butter, plus more for the skillet; Sliced banana and maple syrup, for serving

Breakfast Gluten-Free

Soft in the middle, crisp around the edges, and sweet enough from ripe bananas that they need very little syrup. Blending the oats into flour gives these pancakes a hearty texture without making them heavy, and the batter comes together in the time it takes the skillet to warm.

Course: Breakfast
Time: 25 min
Servings: 4

Cooking Notes

Use very ripe bananas because they mash smoothly and contribute enough sweetness and moisture to the oat batter. Firmer bananas leave chunks and a less developed banana flavor.
Let the batter stand for several minutes before cooking so the oats can hydrate. The mixture usually thickens as it rests and becomes easier to portion on the griddle.
Make these pancakes slightly smaller than standard flour pancakes. Oat-based batter is more delicate, and smaller rounds are easier to flip without breaking before the center sets.

Recipe Card

Banana Oatmeal Pancakes

By Gabriella

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Category: Breakfast
Total Time: 25 min
Difficulty: Easy

Servings: 4

Ingredients

2 cups old-fashioned rolled oats
2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp kosher salt
2 very ripe bananas
2 large eggs
1 cup whole milk
1 tsp vanilla extract
2 tbsp melted butter, plus more for the skillet
Sliced banana and maple syrup, for serving

Instructions

1
Blend the oats until they look like fine flour, then pulse in the baking powder, cinnamon, and salt so everything is evenly mixed.
2
Add the bananas, eggs, milk, vanilla, and melted butter and blend just until the batter is smooth. Let it stand for five minutes so the oats can absorb some liquid.
3
Warm a buttered skillet over medium-low heat. Pour in quarter-cup portions of batter, leaving room between them because these pancakes spread a little.
4
Cook until the edges look dry and bubbles stay open on the surface, about three minutes, then flip and cook for another two minutes.
5
Keep each batch warm on a rack in a low oven and serve with fresh banana slices and a modest pour of maple syrup.