Name: Banana-Oat Pancakes
Total time: 30 min
Ingredients: 1 2/3 cups oat flour; 1 1/4 teaspoons baking powder; 1/4 teaspoon salt; 2 large eggs; 2 medium very ripe bananas, mashed; 1/2 cup whole milk; 1 teaspoon vanilla extract; 3 tablespoons unsalted butter, divided

Active Time:

20 mins

Total Time:

30 mins

Servings:

4

Nutrition Profile:

Sesame-Free Nut-Free Soy-Free Vegetarian Gluten-Free

Jump to Nutrition Facts

Nutrition Notes

Is Oat Flour Healthy?

Oat flour is simply ground-up oats—and oats have a plethora of health benefits. For starters, oats are a type of whole grain, and whole grains are full of vitamins, minerals, fiber and antioxidants. The fiber in whole grains, including oats, helps lower cholesterol, manage blood sugar and keep things moving through your digestive tract. Oats are also a good source of plant-based protein and iron. People with celiac disease or gluten sensitivity should look for oat flour that’s labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.

Are Bananas Good for You?

While bananas are best known for providing potassium, that’s not the only nutrient they offer. Bananas are an excellent source of vitamin B6 and a good source of vitamin C, copper and manganese. Bananas may play a role in protecting your heart, reducing blood pressure and stroke risk, and improving mood.

Tips from the Test Kitchen

How Ripe Should the Bananas Be for the Pancakes?

The bananas should be slightly overripe. Look for bananas that are soft to the touch with some dark spots on the skin. The riper the bananas, the sweeter the pancakes will be. If you don’t have ripe bananas on hand, you can ripen bananas quickly in the oven or microwave.

Can I Add Any Additional Ingredients Like Chocolate Chips or Nuts to the Batter?

Yes, you can add about 1/3 cup of chocolate chips or chopped toasted nuts like walnuts or pecans to the batter. Spices like cinnamon or pumpkin pie spice also make flavorful add-ins.

What Can I Serve with Banana-Oat Pancakes?

You can sprinkle the pancakes with a dash of cinnamon and chopped walnuts for some crunch. Try topping them with sliced bananas, maple syrup or honey and a dollop of yogurt. Serve the pancakes on their own or with scrambled eggs, a frittata or quiche for breakfast.

Frequently Asked Questions

Why Are My Banana-Oat Pancakes Mushy?

If your pancakes are mushy, you might not have rested the batter enough. The baking powder in the batter forms bubbles while it rests, which helps give the pancakes a fluffier texture. Rest the pancake batter for about 10 minutes until slightly thickened. It’s also important to flip the pancakes when the edges are dry and you see bubbles on the surface to ensure the centers are cooked through at the end.

Additional reporting by Carrie Myers, M.S. and Jan Valdez

Ingredients

1 2/3 cups oat flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
2 large eggs
2 medium very ripe bananas, mashed
1/2 cup whole milk
1 teaspoon vanilla extract
3 tablespoons unsalted butter, divided

Directions

Whisk oat flour, baking powder and salt together in a large bowl until combined. Whisk eggs, mashed bananas, milk and vanilla together in a medium bowl until thoroughly blended. Gently whisk the banana mixture into the flour mixture until just combined (do not overmix; some lumps may remain). Let the batter stand until slightly thickened, about 10 minutes.

Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Joseph Wanek
Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Working in batches, scoop about 1/3 cup batter per pancake into the pan. Cook, undisturbed, until the pancake edges are dry and bubbles begin to form on the surface, 2 to 3 minutes. Flip the pancakes and cook until golden brown, and pancake centers are firm to the touch, 1 to 2 minutes.

Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Joseph Wanek
Transfer the cooked pancakes to a plate and cover loosely with foil to keep warm. Repeat the process with the remaining batter, wiping the skillet clean and coating it with 1 tablespoon butter before cooking each batch.

Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Joseph Wanek

To make ahead

Let pancakes cool completely. Refrigerate in an airtight container for up to 5 days.

EatingWell.com, December 2023

Nutrition Facts (per serving)

362	Calories
16g	Fat
44g	Carbs
11g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 2 pancakes
Calories 362
% Daily Value *
Total Carbohydrate 44g	16%
Dietary Fiber 4g	16%
Total Sugars 9g
Protein 11g	22%
Total Fat 16g	21%
Saturated Fat 7g	37%
Cholesterol 119mg	40%
Vitamin A 129Âµg
Vitamin C 5mg	6%
Vitamin D 1Âµg
Vitamin E 1mg	6%
Folate 39Âµg
Vitamin K 3Âµg
Sodium 343mg	15%
Calcium 163mg	13%
Iron 2mg	14%
Magnesium 85mg	20%
Potassium 452mg	10%
Zinc 2mg	17%
Vitamin B12 0Âµg
Omega 3 0g

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.