BEST Banana Oat Pancakes

 

These pancakes, in my opinion, truly are the BEST! I’ve been making them for my kids since they could eat! I like this recipe because they are relatively easy, very fluffy (the rise is beautiful!) full of whole grains, and it makes a lot! After I’m done making a batch, we eat them for breakfast and then I freeze them.

To freeze, put them on a cooling rack, transfer it to the freezer, and once frozen then put them in a freezer safe zip lock bag. This process ensures they all don’t stick together in the bag. On a busy school morning I pop them in the microwave for 10-20 seconds and they’re ready to go.

We usually smear these with peanut butter and cut them into bite sized pieces for breakfast. The peanut butter is the fat and protein needed to make this breakfast LAST. A pancake alone might make for hangry kids later. You could also serve this pancake with yogurt or eggs for that same principle.

Another thing to note is that I often use bananas that I have previously frozen because they were going bad (but didn’t have time at that moment to bake). I microwave those bananas until they are thaw and they have a good amount of sweet liquid. I think sometimes this is the trick to a great banana flavor… that sweet, sweet liquid!

Yield: 24 small pancakes
BEST Banana Oat Pancakes

BEST Banana Oat Pancakes

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

Ingredients

  • 2 medium, over-ripe bananas, mashed
  • 2 eggs
  • 2 Tablespoons canola oil
  • 1 teaspoon vanilla
  • 1 1/2 cups whole milk
  • 1 1/4 cups white whole wheat flour
  • 3/4 cup quick oats
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1 Tablespoon baking powder
  • 1/2 teaspoon cinnamon
  • 1 Tablespoon sugar (omit if making for children under 1 year)

Instructions

  1. Preheat a griddle to medium heat. 
  2. In a medium bowl, combine the mashed bananas, eggs, canola oil, vanilla and milk and whisk until completely combined. 
  3. In a large bowl combine flour, oats, salt, baking soda and powder, cinnamon and sugar.  Stir with a whisk until combined.
  4. Add the wet ingredients to the dry ingredients stirring until just mixed, do not over-stir. 
  5. Spay the griddle with cooking spray. 
  6. Pour the batter by scant 1/4 cup amounts onto the hot griddle.  Before flipping, wait for bubbles to appear on the pancake surface and the pancake edges to look rounded-like.  This could take 3-4 minutes.
  7. Flip the pancakes and cook an additional 1-2 minutes or until the pancake is set and golden.  Place pancakes on a cooling rack. Serve warm. 
 
BreakfastElizabeth Elam