Introduction
If you’re looking for a quick, healthy breakfast that doesn’t require flour or refined sugar, these banana oatmeal pancakes are a great option. They’re naturally sweet from ripe bananas, filling thanks to oats, and rich in protein from eggs. The texture is softer than traditional pancakes, almost like a cross between pancakes and baked oatmeal, which makes them both comforting and satisfying.
This recipe is especially useful when you have overripe bananas sitting on your counter. Instead of throwing them away, you can turn them into a warm, wholesome breakfast in just minutes. These pancakes are also very forgiving—perfect for beginners—and easy to customize with toppings like honey, peanut butter, or fresh fruit.
Details:
- Cost per serving: ~$0.60
- Prep time: 3 minutes
- Cook time: 10 minutes
Ingredients
Ingredients for Banana Oatmeal Pancakes for 2 serving (8 small pancakes) are
- 2 very ripe bananas
- 2 large eggs
- 1 cup rolled oats
- Pinch of salt
- ½ teaspoon cinnamon (optional but highly recommended)
- Cooking spray or a tiny bit of butter for the pan
Instructions
Step 1 Mash the bananas
Peel the bananas and place them in a large mixing bowl. Using a fork, mash them until mostly smooth. It’s okay if a few small lumps remain, but try to break down any large chunks. The smoother the banana, the better your pancakes will hold together.
Step 2 Add the eggs
Crack the eggs directly into the mashed bananas. Whisk or stir well until the mixture becomes smooth and evenly combined. At this stage, the batter should look slightly creamy and a bit fluffy.
Step 3 Mix in the oats
Add the rolled oats, salt, and cinnamon. Stir everything together until the oats are fully coated and evenly distributed. Let the mixture rest for about 2 minutes—this helps the oats absorb moisture and thickens the batter, making it easier to cook and flip.
Step 4 Heat the pan properly
Place a non-stick skillet or griddle on medium heat. Give it a couple of minutes to heat up evenly. Lightly grease the surface with cooking spray or a small amount of butter. A properly heated pan prevents sticking and helps the pancakes cook evenly.
Step 5 Cook the pancakes
Scoop small portions of batter (about a heaping tablespoon) onto the pan. Keep them small—around 3 inches wide—so they are easier to flip.
Cook for 2–3 minutes on the first side. Unlike regular pancakes, you won’t see many bubbles forming. Instead, look for the edges to become firm and slightly dry.
Carefully flip using a spatula and cook for another 1–2 minutes on the other side until golden and cooked through. Adjust heat if needed to avoid burning.
Step 6 Serve and enjoy
Transfer the pancakes to a plate and serve warm. You can stack them and top with:
Fresh fruits like berries or sliced bananas
Honey or maple syrup
Peanut butter
Tips for Best Results
- Use very ripe bananas (with brown spots) as they are naturally very sweet and make better texture.
- Make small pancakes as they are easy to flip.
- Don’t cook too fast—medium heat works best
- If batter feels too thick, add 1–2 tablespoons of milk
Storage
- You can store leftovers Banana Oatmeal Pancakes in an airtight container in the fridge for up to 3 days
- You can also reheat in a pan or microwave for 20–30 seconds
- You can also freeze them for up to 2 months and reheat as needed (Not Recommended)
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