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+ servings
stack of four banana oat pancakes on a plate with slices of bananas and fresh blueberries

Banana Oat Pancakes

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Start your day with a stack of these delicious pancakes made with fresh bananas and oats. These pancakes can be made gluten free too!

Ingredients

  • 1/2 cup all-purpose flour, (or gluten free all purpose flour)
  • 1/2 cup oat flour
  • 1/2 cup old fashioned oats
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 cup unsweetened almond milk, (or any milk of choice)
  • 1 teaspoon apple cider vinegar
  • 2 large bananas, divided
  • 1 large egg
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon melted butter or ghee, plus more for greasing the pan

Instructions 

  • Combine flours, oats, baking powder, baking soda and salt in a large bowl.
  • Combine almond milk and apple cider vinegar in a small bowl or measuring cup. Stir and let sit for 5 minutes.
  • Meanwhile, in a medium bowl, mash half a banana (about 1/3 cup) until smooth. Slice the remaining bananas and set aside.
  • Add the egg, vanilla and melted butter and whisk to combine.
  • Pour the almond milk into the bowl with the banana and egg mixture and whisk again until well combined.
  • Pour the wet ingredients into the bowl with the flours and stir until thoroughly combined.
  • Let the mixture sit for 5 minutes while you preheat a large skillet over medium heat.
  • Once hot, add enough butter or ghee to lightly grease the bottom of the pan.
  • Pour about ¼ cup batter into the pan, gently press 3-4 banana slices onto the top. Once bubbles form on top and edges are cooked, flip the pancake and cook an additional 1-2 minutes on the other side until cooked through.
  • Keep warm on a plate in the oven while you repeat with remaining batter and bananas using additional butter to grease the pan as needed.

Notes

SUBSTITUTIONS
  • Flour: You can use regular or gluten free all purpose flour. You can also substitute by using all oat flour.
  • Oat Flour: To make 1/2 cup oat flour, process 1/2 cup of old fashioned oats in a food processor until the oats have turned into a fine flour, about 20 seconds to 1 minute. It should feel like powder with a little texture.
  • Milk: Use any type.
  • Egg: Substitute the egg with 1 flax egg (1 tablespoon ground flax seed + 2 tablespoons water.)
  • Butter:Substitute with coconut oil or ghee.
 
FREEZING
To freeze, allow the pancakes to cool completely. Spread them out on a baking sheet and then place them in the freezer for 30 minutes. Move them to a freezer safe container or zipped-top bag and freeze for up to 3 months.
To reheat, place the pancakes on a plate and microwave for 30 to 60 seconds or in a toaster until warm. 

Nutrition

Calories: 93kcal, Carbohydrates: 15g, Protein: 3g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 18mg, Sodium: 150mg, Potassium: 123mg, Fiber: 1g, Sugar: 3g, Vitamin A: 66IU, Vitamin C: 2mg, Calcium: 53mg, Iron: 1mg