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–+ servings
Stack of banana oatmeal pancakes on round white plate with pat of butter, cut strawberries, maple syrup drizzle on top of pancakes, stack of pancakes in background with strawberries

The BEST Banana Oatmeal Pancakes

Amy
Fluffy banana oatmeal pancakes with no added sugar. So simple to put together that this will become your new go to recipe.
5 from 3 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Brunch
Cuisine American
Servings 14 -15 pancakes

Ingredients
  

  • 1 1/4 cup all purpose flour
  • 2 tsp baking powder
  • 1/4 tsp kosher salt
  • 2 ripe bananas, mashed
  • 1 1/2 cups almond milk, or any kind of milk you'd like
  • 1 cup old fashioned rolled oats
  • 2 large eggs
  • 2 tbsp vegetable oil
  • cooking spray or oil, for your pan

Instructions
 

  • In a large bowl, mix together the mashed bananas, almond milk, and oats. Let sit for 5 minutes.
  • While the banana oat mixture is sitting, mix together the flour, baking powder, and salt in a small bowl.
  • Once the banana oat mixture is done soaking, add the eggs and vegetable oil. Mix to combine.
  • Add the flour mixture to the wet ingredients and stir until just combined.
  • Spray a large pan with cooking spray and turn onto medium heat. Once the pan is hot, add about 1/4 cup of batter for each pancake.
  • Cook until small bubble begin to form, about 2-3 minutes. Flip the pancakes and cook for an additional 2-3 minutes or until done. Repeat with remaining batter.

Notes

  1. I like to use my electric griddle and can make the pancakes in two batches.
  2. If you have any leftovers, these freeze really well.  I like to freeze in stacks of 3 and wrap them in plastic wrap.  Then I place the stacks of pancakes into a freezer bag.  It makes for a quick and easy breakfast when you don't feel like cooking or are short on time.
Keyword bananas, one bowl recipe, pancakes, quick
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