Sweet Banana Oat Pancakes with Maple Drizzle

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 oat pancakes naturally sweetened with ripe bananas and topped with a warm maple syrup drizzle, perfect for a comforting kid-friendly breakfast. This American-inspired breakfast recipe, ready in about 25 minutes, layers rolled oats, all-purpose flour, baking powder 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 4, 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 4 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. Transfer to a mixing bowl and whisk in 1/2 cup all-purpose flour, 1 tbsp baking powder, and 1/4 tsp salt.
  2. Step 2: In a separate bowl, mash 1 large ripe banana until smooth. Stir in 1 cup milk, 1 large egg, 1 tsp vanilla extract, and 2 tbsp vegetable oil until combined.
  3. Step 3: Pour the wet ingredients into the dry oat flour mixture and gently fold together until just combined; do not overmix.
  4. Step 4: Heat a non-stick skillet over medium heat and lightly grease with oil. Pour 1/4 cup batter per pancake onto the skillet and cook for 2-3 minutes until bubbles form on the surface and edges look set.
  5. Step 5: Flip pancakes carefully and cook for another 2 minutes until golden and cooked through. Repeat with remaining batter.
  6. Step 6: Serve pancakes stacked with 1/4 cup warm maple syrup drizzled on top.

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