B1 — Banana Oat Pancakes
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Ingredients
- Rolled oats, blended to coarse flour2 cups / 200 g
- Ripe bananas, mashed2 large
- Eggs2 large
- Oat milk½ cup
- Vanilla extract1 tsp
- Ground cinnamon1 tsp
- Baking powder1 tsp
- Ghee (for cooking)1 tbsp
- Pinch of salt—
- Toppings: berries, maple syrupoptional
Nutrition / serving
Calories
285 kcal
Protein
9 g
Carbs
44 g
Fat
8 g
Fiber
5 g
Sodium
Low
Cost Estimate
Total Ingredients
~$1.75
CAD
Per Serving
~$0.44 / serving
Instructions
Blend the oats
Add rolled oats to a blender or food processor. Blend until a coarse flour forms. Set aside.
Mix the batter
In a large bowl, mash bananas until smooth. Add eggs, oat milk, vanilla, cinnamon, and salt. Whisk to combine. Stir in oat flour and baking powder until a thick batter forms. Add 1–2 tbsp oat milk if too thick.
Cook the pancakes
Heat a non-stick pan over medium. Add ½ tsp ghee. Pour ¼ cup batter per pancake. Cook 2–3 min until bubbles form on surface, then flip. Cook 1–2 min more until golden.
Serve
Repeat with remaining batter, adding ghee as needed. Serve warm with berries, maple syrup, or sliced banana.
Freeze & Reheat
Stack cooled pancakes with parchment between each. Freeze in a zip-lock bag up to 3 months. Reheat in toaster or air fryer at 160°C / 325°F for 3 min — comes out perfectly.
Chef's Cool Facts
Banana as Binder
Ripe bananas act as a natural binder, replacing up to half the fat in traditional pancake recipes. The more spotted the banana, the sweeter and easier to mash.
Beta-Glucan Power
Oats contain beta-glucan, a soluble fibre shown to help regulate blood sugar — making these more filling than white-flour pancakes.