These 4-Ingredient Banana Oat Pancakes are quick and easy to make, and come together in just 25 minutes! They're cozy, fluffy, and packed with banana flavor! Gluten-free friendly!
This recipe has been updated on 01/17/22 to include better photos, and overall content.
I have to admit that pancakes hold a special place in my heart. Through the years of my professional cooking experience, I have made a lot of pancakes. Like, hundreds, if not even thousands. And I have learned a trick or two for how to make amazing banana pancakes every time.
This recipe is packed with fiber, whole grains, and some protein (hello, eggs!), and is great to make even on a lazy weekend. Best of all, these pancakes are amazing for meal prep, because they stay fresh in your fridge for 5 days!
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Ingredients and notes
- Oat flour: to make oat flour, simply blend rolled oats in a blender until a fine powder has formed. Then measure out 1 ¼ cups.
How to make banana oat pancakes
Step 1
Mash banana in a bowl until pureed.
Step 2
Add eggs and mix until well combined.
Step 3
Add oat flour and baking powder, and mix again.
If you want to make these pancakes in a blender, simply add all of the ingredients and blend until smooth.
Step 4
Heat some oil in a non-stick pan or a cast-iron skillet. Once hot, add 2 tablespoons of the batter and using a spoon, form a circle.
Cook on medium heat for about 3-4 minutes or until the edges appear dry. Then flip and cook on the other side for about 2 more minutes.
Continue with the rest of the batter until all pancakes are done!
Expert Tips
- Use a ripe and spotty banana. This will naturally sweeten the pancakes and will provide moisture.
- Don't flip the pancakes too early, this may cause them to fall apart. Flip only when the edges appear dry and there are small bubbles on the top.
- Once the batter is ready, cook them right away. The batter will really start to thicken if left uncooked for too long. They also won't turn as fluffy, because baking powder losses its leavening agent after some time.
- Cook on medium heat. The cooking temperature can be tricky here. You don't want it be so low that your pancakes don't rise, but you don't want to cook them on high heat either. Just keep it to medium and you'll be fine.
Optional add-ins
These pancakes taste pretty good on their own, but some add-ins never hurt. In fact, adding some chocolate or fresh fruit can take them on a whole another level. Some of our favorites are:
- Fresh or frozen berries. A handful or two of blueberries do wonders here. You can add up to ½ cup of fruit.
- Chocolate chips. Chocolate lovers, this one is for you! Add up to ½ cup of chocolate chips to the batter for best results.
- Spices like cinnamon, nutmeg, vanilla extract, or even pumpkin spice. About ½ to 1 teaspoon works great here.
FAQ
There may be a couple of reasons why that is happening. We will go through a couple of the most common causes.
1. Too little flour. This leads to thin batter, which can make your pancakes fall apart, or have a mushy consistency. Add 1-2 tablespoons of flour at a time until the batter thickens (just be sure not to make it way too thick).
2. Flipping too early. Make sure your pan is hot when pouring the batter. Give the pancakes enough time to cook on each side before flipping. The golden color is what you should be striving for.
3. Too much banana, not enough eggs. If your banana was really big and you didn't have
enough eggs, chances are the batter will be pretty wet, which will prevent the pancakes from cooking evenly. In this case, try adding another egg.
Skipping the eggs in this recipe is possible. You will need to add two more things in order to replace them:
1. Milk of choice. Any type of non-dairy milk can work here. You will need about 1 cup to 1 ¼ cup.
2. A flax egg. It's made by mixing 2 tablespoons of flaxseed meal with 4 tablespoons water.
Make the flax egg and let it rest for 5 minutes. This will be the egg replacer to add to the mashed bananas, followed by the milk. From this point forward, continue following the recipe as written.
Yes! When the pancakes are cooled completely, transfer them to a container. Layer parchment paper or wax paper in between each layer to prevent sticking. Freeze for up to 2 months.
Using the oven is our favorite method, but here are three ways you can reheat pancakes if they're frozen:
Microwave: lay pancakes on a microwave-safe plate, in a single layer. Reheat for 30-60 seconds or until warm.
Toaster: add one pancake in each slot of your toaster. Toast on the light setting for 2-3 minutes.
Oven: preheat oven to 350F (180C). Lay a piece of parchment paper on a baking sheet. Lay pancakes and bake for 10 minutes
More Easy Breakfast Recipes
3-Ingredient Almond Milk Crepes
Blueberry French Toast Casserole
4-Ingredient Banana Oat Pancakes Recipe
Equipment
- Stovetop
- Non-stick pan / cast iron skillet
Ingredients
- 2 large eggs
- 1 large banana, ripe and spotty
- 1 ¼ cups oat flour * (use GF if needed)
- 1 teaspoon baking powder
- Oil, for cooking
Optional add-ins
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- ½ cup chocolate chips
- ½ cup fresh or frozen berries
Instructions
To prepare in a bowl
- In a medium bowl, mash the banana with a fork until pureed (it's ok if there are small clumps). Then add the eggs and whisk together until well combined.
- Next, add oat flour and baking powder. Mix again until a smooth batter formed.
To prepare in e blender
- Add all of the ingredients to a blender and blend until smooth.
Cooking
- In a large skillet or a non-stick pan heat 1 tablespoon oil over medium heat. Once hot, add 2 tablespoons of the batter. Use a spoon to form a circle.
- Let the pancakes cook for 3-4 minutes, or until the edges appear dry. Carefully flip, and cook for 2 more minutes on the other side. Repeat with the rest of the batter until all pancakes are done, adding more oil when needed.
Fari says
Perfect!
Petranka says
Glad you liked it!