Sometimes I choose not to admit just how old some of the posts on this blog are. Like these pancakes that are made with bananas and oat flour and are ridiculously good. Though I make them often, I’ve been ignoring the fact that they really needed fresh photos and some modifications to the recipe, including making it a one-bowl batter!
The recipe is from Cookie and Kate and I’ve found it to be very forgiving if you happen to have one less banana or egg lying around or just want to double it for leftovers because these pancakes are just as amazing reheated. I add a little cinnamon and sometimes a little milk if the batter seems too thick. But no matter what I tinker with, nothing ever destroys these pancakes!
They are super soft and fluffy, have a lovely honey flavour (naturally sweetened, yay!) and make the kind of breakfast I want: satisfying but not stuffing. Top with more sliced bananas, honey or maple syrup, butter if you’re feeling just a little indulgent and maybe even peanut butter!
I suggest, no, I INSIST you make these pancakes for the weekend and all of next week!
Please read the recipe notes before beginning.
Banana Oat Pancakes (Gluten-Free)
Ingredients
- 2 to 3 large ripe bananas
- 2 eggs (I haven't tried any substitutes)
- 2 tbsps honey
- 2 tbsps melted butter, coconut oil, or olive oil
- 2 tsps vanilla extract
- 1 cup oats, finely ground (or oat flour) (see notes)
- 1/2 tsp baking soda
- 1/4 tsp cinnamon powder
- Oil or butter to cook the pancakes
Instructions
- In a larger mixing bowl, mash the bananas very well. Add the eggs, honey, oil or butter, and vanilla. Whisk thoroughly to combine. (I added a quick video to the recipe notes below!)
- Add the ground oats, baking soda and cinnamon and fold gently to combine but do not over-mix the batter. Cover the bowl and let the batter rest for 10 minutes till small bubbles appear on the surface.
- Heat a good non-stick pan on medium-low and add just a little oil or butter, about 1/2 tsp. Depending on your pan, you may even be able to make the pancakes without any fat.
- Pour 1/4 cup of the batter onto the pan and spread it out a little. Cook for about 2 minutes, till small bubbles appear on the surface of the pancake, and the edges no longer look glossy. Flip and cook the other side for another minute or two. Set on a wire rack to avoid the pancakes getting soggy if you're not eating immediately. Repeat with the rest of the batter, adding more oil to the pan if needed.
- Serve hot with butter, honey, sliced bananas aaaaand peanut butter! Store leftovers in the fridge for 3 to 4 days and reheat in the toaster or microwave. You can even freeze them. Happy pancaking!
Notes
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Mayola says
Hey! I really liked the recipe. Can the batter be made and kept overnight to fry the pancakes the next day?
the desserted girl says
Hi! Yes I think you could keep it overnight, although I haven’t tried it that way. The oat flour will absorb a lot more liquid overnight so you may need to thin it out with a bit of milk or water the next morning 🙂
Gayatri says
What is a substitute for eggs?
the desserted girl says
See the recipe notes
Ranjini says
Thank you so much for sharing this recipe. I surprised my daughter with the pancakes for breakfast and she was really happy! An alternative to white flour which tastes as good as a regular pancake and a special mention to the texture! Really soft and fluffy! Going to try baking a cake with oat flour!
the desserted girl says
Thank you for making them Ranjini! So happy to hear your daughter loved them 🙂 I really do love pancakes made this way instead of with regular flour. There is an oat banana cake on the blog too 🙂