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Homemade Banana Oatmeal Pancakes recipe photo

Banana Oatmeal Pancakes

Start your day right with these fluffy Banana Oatmeal Pancakes! Packed with wholesome ingredients, they’re a delicious and nutritious breakfast choice.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pancakes:
  • 1.5 cups old-fashioned rolled oats or quick oats (gluten-free if needed)
  • 1.5 cups mashed banana (about 2 very large bananas)
  • 0.75 cup nonfat plain Greek yogurt plus 2 tablespoons
  • 0.75 cup nonfat milk plus 2 tablespoons (or substitute milk of choice)
  • 3 large eggs
  • 1 tablespoon honey
  • 1.5 teaspoons baking powder (aluminum-free recommended)
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon ground nutmeg

Equipment

  • Blender or Food Processor
  • Mixing Bowl
  • Non-stick skillet or griddle
  • Spatula
  • Measuring cups and spoons

Method
 

Cooking Instructions:
  1. Start by blending the rolled oats in a blender or food processor until they reach a flour-like consistency. This will be the base of your pancake batter, giving it a wholesome texture.
  2. In a large mixing bowl, combine the blended oats with the mashed bananas, Greek yogurt, milk, eggs, honey, baking powder, cinnamon, salt, and nutmeg. Mix until well combined, but be careful not to overmix; a few lumps are perfectly fine!
  3. Heat a non-stick skillet or griddle over medium heat. You can lightly grease it with a bit of oil or non-stick spray if needed.
  4. Once the skillet is hot, pour about ¼ cup of the pancake batter onto the skillet for each pancake. Cook for 3-4 minutes or until bubbles form on the surface. Carefully flip the pancakes and cook for an additional 2-3 minutes until golden brown and cooked through.
  5. Remove the pancakes from the skillet and serve immediately with your favorite toppings. Maple syrup, fresh fruit, and a dollop of Greek yogurt work beautifully!

Notes

  • Let the batter rest for 5-10 minutes for fluffier pancakes.
  • Add a splash more milk if the batter is too thick.
  • Store cooked pancakes in an airtight container in the fridge for up to 3 days.