Simple Banana and Oat Breakfast Pancakes
Quick and wholesome pancakes made with bananas and oats provide a nutritious and kid-friendly breakfast. This american-inspired breakfast ready in about 17 minutes layers large ripe banana, mashed, rolled oats, large 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 180 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.
Ingredients
- 1 large ripe banana, mashed
- 1 cup rolled oats
- 2 large eggs
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1 tsp vanilla extract
- 1/4 cup milk
- 2 tsp for cooking olive oil or butter
Instructions
- Step 1: In a blender or food processor, combine 1 large ripe mashed banana, 1 cup rolled oats, 2 large eggs, 1 teaspoon baking powder, 1/2 teaspoon ground cinnamon, 1 teaspoon vanilla extract, and 1/4 cup milk. Blend until the batter is smooth and slightly thick.
- Step 2: Heat a nonstick skillet over medium heat and add 1 teaspoon olive oil or butter to coat the surface.
- Step 3: Pour 1/4 cup of the batter onto the skillet for each pancake. Cook for about 2-3 minutes until bubbles form on the surface and the edges look set.
- Step 4: Flip the pancakes carefully and cook for an additional 2 minutes until golden and cooked through.
- Step 5: Repeat with the remaining batter, adding more oil or butter as needed. Serve warm with fresh fruit or syrup.
Frequently asked questions
How long does Simple Banana and Oat Breakfast Pancakes take to make?
Total time is about 17 minutes (5 min prep + 12 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Simple Banana and Oat Breakfast Pancakes?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Simple Banana and Oat Breakfast Pancakes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Simple Banana and Oat Breakfast Pancakes for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Simple Banana and Oat Breakfast Pancakes?
American breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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