This 4-Ingredient Banana Oatmeal Pancake Recipe Changed a Pancake Hater's Mind by Terri Kendrick

Let me start by saying that I hate pancakes. It has to do with eating way too many of them at a Howard Johnson’s restaurant when I was a kid (need I say more?!). Since then, I never order pancakes out, and I definitely never make them.

But several years ago, my mother-in-law told me about some pancakes that used ground oats instead of white flour and bananas for sweetness. I decided to try to make them for my deprived husband who does love those golden breakfast orbs dripping in butter and maple syrup. Before serving them, I snuck a bite off his plate and was pleasantly surprised. Hmmm, this might be a pancake that I could warm up to!

Now I make them for weekend breakfasts when we want something a little more special than a bagel, but not as time-consuming and messy to make as homemade waffles. They’re also yummy as a snack, straight out of the fridge! Serve with butter and honey or syrup and whatever toppings you prefer. They’re also tasty without anything on them at all!

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Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2 (about 4 medium pancakes)

Ingredients

• 1 large banana, mashed (but leave it a little chunky)
• 1 cup ground old-fashioned oats
• 2 large eggs, beaten
• 1 teaspoon cinnamon

Helpful Products

• Mixing Bowl
• Food Processor
• Skillet
• Ladle
• Measuring Cups
• Measuring Spoons

Recipe Notes

• I use old-fashioned oats, but steel cut oats will probably also work. I don’t grind the oats as fine as flour, but if you already have oat flour, that will save you a step.

• You can add nuts to the batter, but I prefer to sprinkle my nuts on top along with butter and honey. They’re also good with some extra banana slices on top.

• Since bananas and eggs are all different sizes, the measurements aren’t precise. If the batter is too wet, add more oats. If too thick, thin out with a little (not too much) water since adding another egg will result in the opposite problem.

• I find ladling the pancakes into the pan creates more uniformly shaped pancakes, but you can also pour the batter.

• This recipe can be easily doubled or tripled.

• These pancakes are almost as good cold as they are hot off the griddle!
• Oats are naturally gluten-free, but to make sure, you can use gluten-free oats.

Here’s how to make it:

1. Grind the oats in an electric chopper or food processor until they’re pretty fine.
   
2. Mix all ingredients together and add the cinnamon. The batter should be liquid enough to ladle but a little thicker than regular pancake batter.
   
3. Heat a greased skillet over medium to medium-high heat. Ladle or pour your batter into the pan. Be sure to space the pancakes out enough so that you can flip them. Just like regular pancakes, cook the bottom side until the top of the pancakes start to bubble and the bottom is a golden brown.
   
4. Flip and cook the other side. Cook until the batter is set.
   
   

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