Description

These Banana Oat Pancakes are a wholesome and delicious breakfast option, made with simple ingredients like rolled oats, ripe bananas, eggs, and yogurt. They are naturally sweetened with honey and flavored with cinnamon, making them both nutritious and flavorful. Perfectly fluffy and golden brown, these pancakes can be enjoyed with syrup and fresh fruit toppings for a healthy start to your day.

Ingredients

Scale

Dry Ingredients

2 cups old fashioned rolled oats
1/2 tsp baking soda
1/2 tsp cinnamon

Wet Ingredients

2 eggs
1 very ripe banana
1/4 cup plain yogurt
2 tablespoons honey
1 tablespoon butter (for cooking)

Optional for Serving

Syrup
Sliced bananas
Berries

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Instructions

Prepare the batter: Combine the oats, eggs, banana, yogurt, baking soda, cinnamon, and honey in a blender. Blend for 1 minute or until the oats have broken down and the ingredients are fully combined, creating a smooth pancake batter.
Heat the skillet: Place a skillet over medium heat. Add the butter or oil to the pan and allow it to melt, preparing the surface for cooking the pancakes.
Cook the pancakes: Once the pan is hot, measure 1/3 cup of the pancake batter and pour it into the skillet. If the skillet is large enough, cook two to three pancakes at a time to save time.
Flip the pancakes: When you see bubbles forming on the surface of the pancakes, carefully flip them over. Cook for another minute or two on the other side until they turn golden brown and are cooked through.
Adjust heat if necessary: If the pancakes start to burn, reduce the heat to medium-low to ensure even cooking. Continue cooking all the batter in the same manner.
Serve: Serve the banana oat pancakes warm, optionally topped with syrup, sliced bananas, and berries to enhance flavor and presentation.

Notes

The ripeness of the banana helps naturally sweeten the pancakes and adds moisture.
If you prefer a thinner batter, you can add a splash of milk or water before blending.
Make sure your skillet is properly heated before pouring the batter to get a nice golden crust.
You can substitute the plain yogurt with a dairy-free alternative to make this recipe lactose-free.
These pancakes can be stored in the refrigerator for up to 2 days and reheated in a skillet or microwave.