Banana and Oat Pancakes Recipe

Name: Banana and Oat Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup all-purpose flour; 1 cup whole wheat flour; ½ cup oatmeal; 1 teaspoon baking powder; 1 teaspoon baking soda; ½ teaspoon salt; ¼ cup sugar; 1 teaspoon cinnamon; ½ teaspoon nutmeg; 1 ¾ cups buttermilk; 1 banana, mashed (1/2 c. worth); 1 egg, lightly beaten; ½ teaspoon vanilla extract; ½ teaspoon banana extract; 1 tablespoon vegetable oil

Servings: persons

¾ cup all-purpose flour
1 cup whole wheat flour
½ cup oatmeal
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¼ cup sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
1 ¾ cups buttermilk
1 banana, mashed (1/2 c. worth)
1 egg, lightly beaten
½ teaspoon vanilla extract
½ teaspoon banana extract
1 tablespoon vegetable oil

1
Combine flours, baking soda, baking powder, salt, sugar, and spices.
2
Combine egg, buttermilk, oil, and extracts; add oatmeal.
3
Let stand five minutes.
4
Pour wet mixture over dry mixture.
5
Stir mixture, just until combined.
6
Pour batter onto greased griddle set to medium heat; cook until set on edges and lightly browned, about 3 minutes.
7
Flip; cook 3 minutes more or until browned.
8
Enjoy!

1042

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: ¾ cup all-purpose flour, 1 cup whole wheat flour, ½ cup oatmeal, 1 teaspoon baking powder, and more.

Yes, Banana and Oat Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana and Oat Pancakes

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