Banana Oat Pancakes
Americanbreakfast banana oat pancakes american dairy-free freeze-ready sweet

Banana Oat Pancakes

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4.8 · (50 ratings)
restaurant4 servings (8–10 pancakes)
schedulePrep 5 min
bolt285 kcal
Yield4 servings (8–10 pancakes)
Calories285 kcal
Prep Time5 min
Cost/Serving

~$0.44 CAD per serving (estimate)

Ingredients

  • 2 cups / 200 gRolled oats, blended to coarse flour
  • 2 largeRipe bananas, mashed
  • 2 largeEggs
  • ½ cupOat milk
  • 1 tspVanilla extract
  • 1 tspGround cinnamon
  • 1 tspBaking powder
  • 1 tbspGhee (for cooking)
  • Pinch of salt (to taste)
  • Toppings: berries, maple syrup (optional)

Nutrition / serving

  • Calories285 kcal
  • Protein9 g
  • Carbs44 g
  • Fat8 g
  • Fiber5 g

Cost Estimate

~$0.44 CAD per serving (estimate)

Instructions

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Blend the oats

Add rolled oats to a blender or food processor. Blend until a coarse flour forms. Set aside.

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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.

03 check_circle

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.

04 check_circle

Serve

Repeat with remaining batter, adding ghee as needed. Serve warm with berries, maple syrup, or sliced banana.

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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.

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