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This banana oatmeal pancake recipe transforms just three humble ingredients into a wholesome breakfast that feels anything but basic. When ripe bananas meet hearty oats and eggs, they create naturally sweet pancakes that fuel your morning without unnecessary additives or refined sugar.
I discovered this recipe during a particularly hectic week when grocery shopping wasn't an option. These pancakes saved breakfast that morning, and they've become my reliable Monday morning solution when time and ingredients are scarce but nutrition matters.
- Ripe bananas: With plenty of brown spots for natural sweetness and easier mashing
- Rolled oats or quick oats: Provide fiber and heartiness. I prefer rolled for texture but quick oats blend smoother
- Large eggs: Act as the binding agent while adding protein. Room temperature eggs blend more evenly with the banana
Step-by-Step Instructions
- Prepare the Ingredients:
- Peel bananas and place in a large mixing bowl. Mash thoroughly with a fork until smooth and creamy with minimal lumps. The riper your bananas, the easier they'll mash and the sweeter your pancakes will be. For ultra smooth results, consider using a potato masher.
- Mix the Batter:
- Add your oats and eggs to the mashed bananas. Stir everything together until well incorporated. The consistency should be slightly thick but pourable. If your batter seems too thick, add a tablespoon of milk. If too thin, add a few more oats. The batter will thicken slightly as it sits.
- Blend for Smoothness:
- For pancakes without visible oat pieces, transfer mixture to a blender and pulse until smooth. This creates a more traditional pancake texture that kids often prefer. If using a blender, let the batter rest for 3 minutes afterward to allow the oats to absorb moisture properly.
- Heat the Pan:
- Preheat a nonstick skillet over medium heat. The perfect temperature is when water droplets sizzle but don't immediately evaporate. Add a light coating of cooking spray or a half teaspoon of coconut oil. Wipe away excess with a paper towel for the perfect nonstick surface.
- Cook with Patience:
- Scoop about 3 tablespoons of batter per pancake onto the hot surface. The smaller size makes them easier to flip. Allow them to cook undisturbed until bubbles form across the surface and edges look set, approximately 2 to 3 minutes. Resist the urge to fiddle with them.
- Master the Flip:
- Slide a thin spatula completely under each pancake before attempting to flip. Use a confident, quick wrist motion rather than a hesitant flip. Cook the second side for 1 to 2 minutes until golden brown and the center springs back when lightly touched.
The bananas are truly the star ingredient here. I always save the extremely ripe ones that everyone else rejects for these pancakes. My daughter once called them "dessert for breakfast" despite having no added sugar, which I consider the ultimate kitchen triumph for a nutrition focused parent.
Storage Solutions
These pancakes refrigerate beautifully for up to 3 days in an airtight container with parchment paper between layers to prevent sticking. For longer storage, freeze completely cooled pancakes in a single layer, then transfer to a freezer bag. They'll keep for up to 3 months. Reheat in a toaster or microwave for 30 seconds when ready to enjoy.
Easy Customizations
Transform the basic recipe with simple additions. Consider folding in 1/4 teaspoon cinnamon or vanilla extract for warmth. Add a handful of blueberries or chocolate chips directly to the batter. For protein boosting, stir in 2 tablespoons of nut butter or a scoop of protein powder with an extra splash of milk to maintain consistency. The versatility makes this recipe endlessly adaptable to your preferences.
Kid Friendly Approach
These pancakes win over even picky eaters. Let children help with mashing bananas or mixing the batter. Create pancake art by pouring batter into simple shapes or letters. Offer a toppings bar with colorful fruits, a dollop of yogurt, or a drizzle of honey to give kids control over their breakfast. The natural sweetness appeals to young palates without added sugar.
Frequently Asked Questions
- → Can I use quick oats instead of rolled oats?
Yes, both rolled oats and quick oats work well in this recipe. Quick oats create a slightly smoother texture, while rolled oats offer a heartier bite.
- → How can I make the batter smoother?
For a smoother texture, use a blender to mix the mashed bananas, oats, and eggs into a consistent batter.
- → What toppings go well with these pancakes?
Top with maple syrup, fresh berries, nut butter, yogurt, or any of your favorite pancake toppings for added flavor.
- → Are these pancakes gluten-free?
Yes, as long as you use certified gluten-free oats, this dish is naturally gluten-free.
- → Can I add mix-ins to the batter?
Absolutely! Try adding cinnamon, vanilla extract, chocolate chips, or chopped nuts for extra flavor and texture.
- → How should I store leftover pancakes?
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.