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
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).