These Banana Oatmeal pancakes were born in a moment of mental anxiety. The prior day had gotten away from me and I had failed to get to the store for milk, cereal, bread… some essential breakfast ingredients for a growing family of seven. (Check out some of my other great Breakfast recipes!)
Banana Oat Pancakes
As I laid in bed and tried to recall the contents of my pantry and fridge, the idea for banana oat pancakes came to be. And man am I glad it did! These pancakes are really delicious, but also a “healthier” version than a normal pancake. I wouldn’t go so far as to call them healthy, especially with butter and syrup added, but they are a great option when you want something sweet but not as bad for you as a donut. 🙂 As a busy (frazzled, over-anxious, stressed out, oftentimes certifiable) mom I will take little victories where I can get them. The ingredients in these pancakes were enough to give me a moment’s peace; content in the knowledge that they got a few essential foods that help their little bodies grow.
Can You Halve This Recipe?
This recipe is good… and BIG. I fed the whole family and had 6 pancakes leftover, which is a rarity with growing boys. If you love banana bread or banana muffins, this is a faster option to try! Plus they taste great. Sweet, lush, gratifying… really reminiscent of banana bread but lighter.
To halve this recipe get out your computer. (This only works on a desktop, not on a phone.) Go to the recipe card in this post and let your mouse hover over “8” next to the servings. A toggle bar should show up and you can adjust it to a smaller number or a larger one. When you change the servings the ingredient amounts will change and you can easily halve the recipe!
Tips for Banana Pancakes
This batter is thick, so I found the low and slow method of baking to be best. My griddle was set to 300°F and each pancake cooked for almost 2 minutes before I flipped it.
Since the batter was thick I used a spoon to spread it out on the griddle. I found that pancakes about 4 inches across ended up being the most manageable size.
If you want a thinner batter simply add in more milk, a tablespoon at a time.
Coconut oil is solid at room temperature. For this recipe, I found it easier to use in the melted form. Simply pop a scant 1/2 cup solid coconut oil into the microwave for less than a minute and you will have approximately 1/4 cup liquid coconut oil.
We used an organic real maple syrup, which has a distinctly different flavor than “regular” syrup. I loved how well it complemented the pancake. I also my pancakes with only salted amish butter, similar to how I eat banana bread. They are delicious both ways! My husband added our homemade plum syrup which has an almost bitter bite to it… he found the contrasting kick to really complement the sweet pancake.
Looking for More Breakfast Recipes?
These Banana Oatmeal pancakes were born in a moment of mental anxiety. The prior day had gotten away from me and I had failed to get to the store for milk, cereal, bread… some essential breakfast ingredients for a growing family of seven.
- 3 cups all-purpose flour
- 1½ cups old-fashioned oats
- ¼ cup sugar
- 1 tablespoon baking powder
- 2 teaspoons cinnamon
- 2 tablespoons ground flaxseed, (optional)
- ½ teaspoon salt
- 2 large eggs
- ¾ cup milk, room temperature
- ½ cup water
- ¼ cup coconut oil, liquid form (may need to heat to melt)
- 2 cups ripe banana, mashed
Heat griddle to 300°F. The pancakes are thick so the temperature needs to be a bit lower so they do not burn.
Combine flour, oats, sugar, baking powder, cinnamon, flaxseed, and salt in a large bowl.
In a separate bowl mix together eggs, milk, water, and oil. Gently stir wet ingredients into dry and combine until JUST incorporated. Add in bananas and stir until combined.
Using a ¼ cup measuring cup, pour batter onto the heated griddle.
When bubbles form around the edges of the pancakes, flip. Serve immediately with butter and your favorite syrup.
I really really really hope you try these! We truly loved them and hope you do too!