Serve up a balanced mix of complex carbs and protein with these delicious Banana Oatmeal Pancakes. Bonus: The leftovers reheat so well!
Banana Oatmeal Pancakes
We often tend to have very ripe bananas lingering on the shelf come the weekend, so I regularly turn them into these super yummy pancakes. Very ripe bananas are very sweet and add moisture to pancakes—as well as delicious flavor.
These healthy pancakes have a soft texture thats easy for even little kids to chew and they’re satisfying for adults too.
And they’re great with my easy Caramelized Bananas.
These banana pancakes include whole grains from rolled oats, banana with its potassium and fiber, eggs with protein and fats that kids need for proper development, and whole grain flour. And the method for making them is as simple as mashing the bananas and stirring the ingredients together!
While these don’t have protein powder, they do have plenty of protein to help fuel little bodies. The protein from the eggs and milk balances out the complex carbohydrates and there’s about 10 grams per serving. This ensures that even energy from this meal will last straight through the next snack or meal time.
TIP: These freeze really nicely for future meals!
Ingredients You Need
To make these Banana Oatmeal Pancakes, here’s a look at what you’ll need:
Here’s a quick look at the process involved in making these pancakes. Scroll down to the bottom of this post for the full recipe.
- Mash the bananas.
- Add the rest of the dry ingredients.
- Add the rest of the wet ingredients.
- Stir together.
- Drop 1/4 cup fulls of batter onto a warm pan and cook until you see bubbles.
- Flip and cook for a few additional minutes. Serve warm!
TIP: The oats soften in the batter and are fairly undetectable in the finished pancakes, which is a plus (as you probably know) with many kids.
Frequently Asked Questions
Absolutely, you can freeze leftovers. Let them cool fully on a wire rack or a plate and store them in a freezer container or a bag and freeze for up to 3 months.
Warm in a single layer on a heat-safe plate in the microwave in 15 second increments until heated through.
If you need to make these pancakes egg-free, you can omit the eggs. Then, add 1 tablespoon chia seeds or ground flaxseeds and 1/4 cup additional milk. Let it sit for 5 minutes before you start making the pancakes. Spread them very thin to ensure that they cook all the way through.
(You can also try my Vegan Banana Pancakes.)
Best Tips for Banana Oatmeal Pancakes
- Use very ripe bananas with brown spots for optimal sweetness.
- Mash the bananas smooth for a smooth final texture.
- Use rolled oats (rather than steel cut) for the best final texture.
- Be gentle when stirring the batter to avoid over working the batter.
- Spread the batter out in the pan so the pancakes are fairly thin. This helps them to cook through.
- Let cook until you see bubbles form around the edges and the edges appear set. Then carefully flip over.
- If the pancakes are browning faster than they are setting up, turn the heat down a smidge.
- Serve with Caramelized Bananas, maple syrup, yogurt, nut butter, or any toppings you like.
I’d love to hear what you think of this recipe if you try it, so please chime in below in the comments!
This post was originally published April 19, 2019.
Very ripe (with brown spots) bananas will give these pancakes the best flavor. Dice them up or serve whole, according to how the kids prefer to eat them.
- Mash the bananas until smooth.
- Add bananas to a bowl with the rest of the ingredients except the butter. Gently stir together.
- Warm a nonstick or cast iron skillet over medium heat. Add a small bit of the butter, melt, and spread it around the pan.
- Drop 1/4 cup fulls of batter onto the pan and spread out thinly to about 1/4-1/2 inch think. Cook for about 3 minutes or until you see bubbles on the surface on the pancake. Flip and cook for an additional 2-3 minutes.
- Continue to cook the rest of the batter.
- Serve warm with Caramelized Bananas, maple syrup, yogurt, nut butter, or any toppings you like.
To store leftovers, let pancakes cool and store for up to 3 days in an airtight container. Or up to 3 months in a zip top freezer bag with as much air removed as possible.
Gluten-free: Use certified gluten-free rolled oats and gluten-free cup for cup flour blend.
Dairy-free: Use nondairy milk and oil in the pan instead of butter.
Egg-free: Omit the eggs and add 1 tbsp chia seed to the batter and an additional 1/4 cup milk. Spread thinly to ensure that they cook through.
Use very ripe bananas with brown spots for optimal sweetness.
Mash the bananas smooth for a smooth final texture.
Spread the batter out in the pan so the pancakes are fairly thin. This helps them to cook through.
Let cook on the bottom until you see bubbles form around the edges and the edges appear set. Then carefully flip over.
If the pancakes are browning faster than they are setting up, turn the heat down a smidge.