BANANA OAT PANCAKES
Banana Oat Pancakes are a quick, fluffy and naturally sweet vegan breakfast option made with just five ingredients. These wholesome pancakes use mashed banana and oat flour as their base, giving them a hearty texture and a naturally sweet, comforting flavour. With a dash of almond milk and a touch of maple syrup, they’re moist and satisfying without being overly rich. The addition of baking powder ensures a light rise, making each pancake soft and airy, with a dense nutritional profile. Whether you’re whipping up a leisurely brunch or fuelling up for a busy morning, these pancakes are ideal for all ages. Naturally gluten-free and made without added sugar or oil, they can be enjoyed on their own or topped with berries, yoghurt or extra maple syrup. They’re ready in minutes and always a warm and delicious way to start the day.
RECIPE CATEGORY
Breakfast
SERVING SIZE
1
CUISINE
American
PREPARATION/TECHNIQUES
Pan-Fry, One-Pot Wonders
OCCASION/HOLIDAY
Mother’s Day, Spring, Easter, Birthday
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Healthy, High Fibre, Quick & Easy, Wheat / Gluten-Free, Kid Friendly, Low/No Sugar, Organic
DISH TYPE
Cake
INGREDIENTS
- ½ banana, mashed
- ¼ cup oat flour
- 1 tbsp almond milk
- ¼ tsp baking powder
- ½ tsp maple syrup
FULL NUTRITIONAL INFORMATION
- Calories: 167.9 kcal
- Fat: 2.7 g
- Saturated Fat: 0.5 g
- Carbohydrate: 32.9 g
- Sugar: 9.3 g
- Sodium: 107.3 mg
- Protein: 4.5 g
- Calcium: 134.7 mg
- Iron: 1.4 mg
- Potassium: 320.6 mg
- Fiber: 3.3 g
PREPARATION
- Mash The Banana: In a mixing bowl, mash the banana until smooth and creamy.
- Add Remaining Ingredients: Stir in oat flour, almond milk, baking powder and maple syrup. Mix until a thick batter forms.
- Preheat The Pan: Heat a non-stick skillet over medium heat and lightly grease if necessary.
- Cook The Pancakes: Scoop small portions of the batter onto the skillet. Cook for 2–3 minutes on one side until bubbles form, then flip and cook for another 1–2 minutes.
- Serve Warm: Plate the pancakes and enjoy them plain or with your favourite toppings like fresh fruit or nut butter.
PREP TIME
4 minutes
COOKING TIME
6 minutes
TIPS
- Use Ripe Bananas: The riper the banana, the sweeter the pancakes will be.
- Consistent Size: Make smaller pancakes for easier flipping and even cooking.
- Low And Slow: Cook over medium-low heat to prevent burning and ensure the inside is fully cooked.
- Make It Creamier: Add a splash more almond milk if the batter feels too thick.
VARIATIONS
- Add Protein: Mix in ½ scoop of vegan protein powder or 1 tbsp of peanut butter.
- Berry Burst: Add fresh blueberries or chopped strawberries to the batter before cooking.
- Nut-Free Option: Use oat or rice milk in place of almond milk.
- Spiced Version: Add a pinch of cinnamon, nutmeg or cardamom for a warm flavour twist.
- Chocolate Treat: Fold in a few vegan chocolate chips for an indulgent variation.
PREPPING AND STORAGE
- Refrigerator Storage: Store cooked pancakes in an airtight container for up to 3 days. Reheat in a skillet or microwave before serving.
- Freezer Storage: Freeze-cooled pancakes between layers of parchment paper for up to 1 month. Reheat from frozen in a pan or toaster.
- Batter Storage: Store unused batter covered in the fridge for up to 24 hours. Stir before using.
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Banana Oat Pancakes
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banana-oat-pancakes
META DESCRIPTION
Banana Oat Pancakes are naturally sweet, fluffy and made with five ingredients, which are perfect for a quick, healthy breakfast or snack.
TAGS
Vegan, Pancakes, Breakfast, Healthy, Gluten-Free, Banana, Quick & Easy, High Fibre
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