Best Banana Oat Pancakes Recipes

BANANA OAT PANCAKES

Steps:

• In a large bowl, combine the flour, oats, sugar, baking powder and cinnamon. Combine the egg, milk, banana and oil; stir into dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Serve with syrup and, if desired, banana slices.

BANANA-OAT COTTAGE CHEESE PANCAKES

Steps:

• Preheat a griddle or large skillet over medium heat.
• Blend oatmeal, protein powder, brown sugar, cinnamon, and baking powder in a blender until fine; dump into a large bowl.
• Blend banana, eggs, cottage cheese, and vanilla extract in a blender until smooth; pour into bowl with dry ingredients and mix into a thick batter. Stir water into the batter to thin slightly, as desired.
• Ladle between 1/4 to 1/2 cup batter per pancake onto the preheated cooking surface. Cook until browned on the bottom, 3 to 5 minutes. Flip pancakes and continue cooking until browned on the other side and the center is set, 3 to 5 minutes more.

BANANA OAT PANCAKES

Steps:

• Put the oat milk, egg yolks, banana, oats, baking powder and vanilla in a blender and process to as smooth a mixture as you can get. Whisk the eggs whites until they hold stiff peaks. Whisk 1-2 tbsp of the whites into the batter, then fold in the rest.
• Heat a non-stick pan over a medium heat and spray with a whisper of oil, pour about 2 tbsp of batter into the pan and cook for 1-2 mins, until the base sets and bubbles appear all over the top. Flip and cook the other side for a minute. Repeat in batches, making sure the top looks dryish before attempting the flip, or the centre will collapse.

BLUEBERRY BANANA OAT BLENDER PANCAKES

Steps:

• Add the vinegar to a 1-cup or larger liquid measuring cup. Add almond milk. Stir and set aside for about 5 minutes.
• Meanwhile, grind the oats into a flour by adding them to the pitcher of a blender and pulsing until fine.
• Add the remaining ingredients EXCEPT BLUEBERRIES to the blender. Puree, scraping down the sides once or twice if necessary, until completely combined.
• Add the blueberries to the batter and stir gently to incorporate the blueberries into the batter.
• Heat a griddle or non-stick frying pan to about 325 degrees Fahrenheit (medium heat). It's hot enough when you sprinkle a couple drops of water onto the surface and the drops dance around. If the griddle/pan is nonstick, you shouldn't need any oil/vegan butter. Otherwise, you may want to melt a little oil into the pan before cooking the pancakes.
• Pour approx. 1/3 cup per pancake onto the griddle or pan (the pancakes will be 4-5 inches in diameter). Cook for 1-2 minutes until the pancakes look dry around the edges and a little bubbly. Flip and cook on the other side until golden brown and cooked in the middle. If the pancakes brown before the middle is cooked through, try lowering your heat a bit.
• And serve!

BANANA OAT PANCAKES RECIPE

Steps:

• Mash bananas in a large bowl until mostly smooth.
• Stir in eggs, milk, and vanilla until well combined.
• Add in oats, flour, baking powder, baking soda, and cinnamon.
• Heat pancake griddle to 370 degrees and lightly grease with non stick cooking spray.
• Pour batter onto griddle using a 1/3 cup measure.
• Smooth batter around so it's evenly distributed.
• Cook for about 2 minutes or until you see a few bubbles appear.
• Flip pancakes over and cook for another 1-2 minutes.

BANANA-OAT PANCAKES

Steps:

• Combine oats and milk in large bowl. Let stand until oats are soft, about 15 minutes. Mix in mashed bananas, eggs, wheat germ and cinnamon. Gradually stir in pancake mix (batter will be very thick).
• Preheat oven to 250°F. Melt 2 tablespoons butter in large nonstick skillet over medium-low heat. Using generous 1/4 cup batter for each pancake, drop in 4 pancakes, spacing apart. Cook pancakes until brown on bottom and some bubbles begin to break around edges, about 3 minutes. Turn pancakes over. Cook until brown on bottom and firm to touch in center, about 3 minutes (pancakes will be thick). Transfer pancakes to baking sheet; place in oven to keep warm. Repeat with remaining butter and batter in 2 more batches. Serve pancakes with syrup and, if desired, berries and bananas.

OAT PANCAKES WITH BANANA-NUT SYRUP

Steps:

• In 1 1/2-quart saucepan, melt butter over medium heat. Cook walnuts in butter, stirring occasionally, just until nuts and butter begin to brown. Add bananas; stir to coat with butter. Stir in syrup. Reduce heat to low; cook until warm. Remove from heat; cover to keep warm.
• In medium bowl, stir all pancake ingredients with fork or whisk until blended.
• Heat griddle or skillet over medium-high heat (375°F). Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, pour 1/4 cup batter onto hot griddle. Cook until edges are dry and bubbles form on top. Turn and cook other sides until golden brown.

BANANA-OAT PANCAKES

Steps:

• In a bowl, combine banana, almond milk, flaxmeal, and 2 teaspoons oil and let stand until thick, about 10 minutes.
• Whisk in oat flour, coconut, orange juice, baking powder, cinnamon, and a pinch salt. (Batter will be thick.)
• Heat 2 teaspoons oil in a cast-iron skillet over medium heat. Working in batches, spoon in 1/4 cup batter and flatten into 3-inch rounds with a spatula. Cook until golden, flipping once, about 6 minutes per side. Serve with orange segments and honey.

SIMPLIFIED BANANA OAT PANCAKES

Steps:

• In a large bowl, combine the flour, oats, sugar, baking powder, cinnamon and nutmeg.
• Combine the egg, milk, banana, and oil in a separate bowl.
• Stir egg mixture into dry ingredients until just moistened.
• Pour batter by 1/4 cupfuls onto a greased hot griddle.
• Turn when bubbles form on top and cook until second side is golden brown.
• Serve with your favorite topping or syrup.

BANANA OAT PANCAKES

Steps:

• In a large bowl, mix the mashed banana, eggs, buttermilk, vanilla and oil until well combined. Add in the flour, oats, baking powder and salt. Mix until just combined then let sit for 10 minutes to thicken slightly.
• Place a large non-stick skillet over a medium-low heat on the stove and pour in enough vegetable oil to lightly coat the surface of the skillet. Once the pan is hot, pour ¼ cup of batter into the pan to form one pancake. Repeat to fit 3 to 4 pancakes in the skillet, depending on the size. Cook over a low heat until the undersides of the pancakes are golden. Flip and cook on the other side until golden.
• Remove to a plate and repeat with the remaining batter, adding more oil to the skillet as needed.