Oatmeal Banana Pancakes with Maple Cinnamon Syrup

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Fluffy banana pancakes made with oats and topped with a warm maple cinnamon syrup, perfect for a comforting breakfast. This American-inspired breakfast recipe (vegetarian), ready in about 25 minutes, layers rolled oats, banana, eggs into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 3, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 3 American cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 1 cup rolled oats in a blender and pulse until finely ground into oat flour.
  2. Step 2: Add 1 large ripe banana, 2 large eggs, 1 tsp baking powder, 1/2 tsp ground cinnamon, 1/4 tsp salt, and 1/2 cup milk to the blender. Blend until smooth batter forms.
  3. Step 3: Heat 1 tbsp butter in a non-stick skillet over medium heat until melted and hot.
  4. Step 4: Pour 1/4 cup batter per pancake into the skillet and cook for 2-3 minutes until bubbles form on the surface and edges look set, then flip and cook another 2 minutes until golden.
  5. Step 5: In a small saucepan, combine 1/3 cup pure maple syrup and 1/4 tsp ground cinnamon. Warm over low heat for 3 minutes until fragrant.
  6. Step 6: Serve pancakes drizzled with warm maple cinnamon syrup and remaining 1 tbsp butter melted on top.

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