Banana Oat Pancakes
Total Time
25 minutes
Prep Time
15 minutes
Cook Time
10 minutes
Rating
4.9 out of 5 stars
(191)
Ingredients
8 pancakes
- 1 cup oat flour*
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Scant 1 ¼ cup mashed bananas (about 3 small bananas, mashed, or 9.5 ounces)
- 2 tablespoons melted unsalted butter or coconut oil, plus more for cooking
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- 2 eggs
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Preparation
Step 1
In a medium bowl, whisk together the oat flour, baking soda, salt, cinnamon, and nutmeg.
Step 2
In a small mixing bowl, stir together the mashed bananas, melted butter, maple syrup, and lemon juice. Add the eggs and whisk until blended. (If your butter or oil goes back to its solid state like mine did at this point, just warm the mixture for short 15-second bursts in the microwave, stirring between each, until it is melted again.)
Step 3
Form a well in the center of the dry ingredients and pour in the wet ingredients. With a big spoon, stir just until the dry ingredients are thoroughly moistened. Do not overmix!
Step 4
Let the batter rest for 10 minutes to give it time to thicken. If you’re using an electric griddle, heat it to 350 degrees Fahrenheit now. Otherwise, you can wait a few minutes before heating your skillet.
Step 5
Warm a large skillet (stainless steel or nonstick) over medium-low heat. You’re ready to start cooking pancakes once a drop of water sizzles on contact with the hot surface. If necessary, lightly oil the cooking surface with a pat of butter or oil, carefully wiping up excess with a paper towel (nonstick surfaces likely won’t require any oil).
Step 6
Scoop ¼ cup batter onto the hot skillet, leaving a couple of inches around the pancake for expansion. Cook until small bubbles form on the surface of the pancake and the underside is golden, 2 to 3 minutes.
Step 7
Flip the pancake, then cook until lightly golden on both sides, 1 to 2 minutes more. Repeat the process with the remaining batter, adding more butter and dialing down the heat if the pancakes turn dark on the outside before they’re cooked through on the inside.
Step 8
Serve immediately or keep warm in a 200 degree Fahrenheit oven. Leftover pancakes can be stored in the refrigerator for up to 4 days, or frozen for up to 3 months. To reheat, stack leftover pancakes and wrap them in a paper towel before gently reheating in the microwave.
Step 9
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Chef's notes
Recipe adapted from King Arthur Flour Whole Grain Baking.
These pancakes are gluten-free, so long as you used certified gluten-free oat flour or certified gluten-free old-fashioned oats.
To make oat flour out of old-fashioned oats, simply pour one cup of oats into a food processor and process until it looks like fine sand.
This whole grain batter is thicker than most, so it’s more difficult to gauge when the pancakes are ready to flip. I learned that it’s easier to go by the timer:
set it for 2 minutes for the first side, then gently check underneath to see if it’s golden (if not, wait up to 1 more minute). Flip and wait another 90 seconds for the other side to finish. The time will vary depending on your temperature setting and subsequent pancakes will cook more quickly, but that’s about the time it should take.
These pancakes freeze well. Commenter Megan had good luck making the batter the night before, refrigerating it overnight, and proceeding with the recipe the next morning (add a splash of milk to thin out the batter).
Just use coconut oil instead of butter to make it dairy-free.
Replace the eggs with flax eggs to make it egg-free (I’ve heard this works well from other commenters, but haven’t had a chance to try myself).
