Soft and Fluffy Banana Oatmeal Pancakes Recipe
Imagine waking up and having pancakes that not only keep you satiated but also don’t make you feel full. With these banana oatmeal pancakes, you can enjoy all of that and some more. Soft, sweet thanks to very ripe bananas, and with this cozy cinnamon flavor – these pancakes are heaven for the kitchen. If you like healthy and nutritious breakfast foods, then I’m sure you’re going to love this recipe. Plus, if you’re in a hurry, it doesn’t take long at all to prepare these pancakes in the morning.
When I made these pancakes the first time, I was actually surprised that the blender batter would produce such fluffy pancakes. At first, my pancakes were way too dense since I kept blending the oats to make the batter super smooth. But once I tried it a few times, I stopped blending as soon as everything was combined, and my pancakes turned out absolutely heavenly!
So today, I’m going to show you how to make these fluffy banana oatmeal pancakes that are both nutritious and healthy. And believe me when I say that you don’t want to miss this recipe.
What You’ll Need
For the Pancake Batter
- 2 ripe bananas (about 10 ounces / 280g)
For the batter, I prefer to use very ripe bananas with a lot of spots since they’re more flavorful and easier to blend.
- 1 cup egg whites (240g) or 2 whole eggs (about 100g)
- 1 cup gluten-free rolled oats (90g)
For these pancakes, it’s preferable to use rolled oats since they give a unique texture. But you can use quick oats as a substitute if needed.
- 1/2 teaspoon cinnamon (1g)
- 1 teaspoon baking powder (4g)
It’s added to make the pancakes fluffier and less dense.
- 1 pinch kosher salt
- 1/4 cup chopped walnuts (30g)
For Cooking
- 1 tablespoon coconut oil (14g)
The coconut oil makes pancakes crispy and adds flavor.
Optional Add-Ins
- Blueberries
- Chocolate chips
- Chopped pecans
- Diced apples
- Chopped peaches
Walnuts are definitely my favorite add-in ingredient because of their texture. However, blueberries might also be a great option if you want your pancakes to have a jammy texture.
Blend the Batter
Put all ingredients except for walnuts into a blender. Blend the batter until it gets thick.
In about 20-30 seconds, you’ll hear that the oats are breaking down and the batter gets creamier. Thanks to bananas, the mixture becomes very creamy and slightly sweet. And because of cinnamon, the entire kitchen fills with a bakery aroma.
In my case, the first attempts turned out to be not too good since I thought that a smooth batter means better pancakes. In reality, this approach ruined the texture. That’s why now I simply blend the batter until combined.
Pro Tip: Leave the batter for 2-3 minutes to allow the oats to absorb moisture and thicken a bit.
Stir in the Walnuts
Transfer the batter into a bowl and fold in the chopped walnuts or other add-ins.
In my case, I prefer to do this step manually, which allows keeping the walnuts crispy. You may add blueberries or chocolate chips and gently fold them into the batter.
Now your batter should look thick and ready to cook.
Pro Tip: If you used especially big bananas, the batter might turn out to be a little thin. Then you need to add 1-2 tablespoons of oats.
Heat the Pan
Place a non-stick skillet over medium heat and coat the pan with coconut oil.
As soon as you see that the coconut oil starts melting and emitting this sweet fragrance, it means that the pan has reached the optimal temperature. If it starts smoking, then the heat is too high, and the pancakes burn from the outside while staying undercooked inside.
I prefer to coat a little excess oil from the pan with a paper towel in order to avoid overcooking.
The correct temperature allows you to get beautiful golden-brown surfaces of the pancakes without burning the bananas inside.
Pro Tip: Drop a little batter to test the temperature. As soon as you notice that the oil starts bubbling slightly, it’s the right moment to proceed.
Cook the Pancakes
Pour the batter into the pan, forming small or medium-sized circles. The bigger they are, the harder it will be to turn them over.
Then, let your pancakes cook for about 2 minutes and see that bubbles appear.
Once the edges get dry, flip over the pancakes. Cook for another 2 minutes until they get golden brown on both sides.
At this point, these banana oatmeal pancakes emit a fragrant aroma of baked goods!
First of all, the size should never be too big because of the density of the batter. Otherwise, the pancakes will break into pieces easily during turning.
Pro Tip: Don’t press your pancakes with a spatula, because it leads to squeezing out all the air and creating dense pancakes.
Finish the Remaining Batter
Repeat this process and cook another 8-9 pancakes.
In order to store them, I transfer them onto a plate and leave them in the oven to stay warm.
While fresh, pancakes are crispy at the edges but remain soft inside. Also, the walnuts get slightly toasted in the pan.
Serve them while hot with your preferred add-ins.
Some of my suggestions:
- Nut butter
- Maple syrup
- Yogurt
- Berries
- Bananas slices
- Almond butter and cinnamon
Mistakes to Avoid
Over-Blending the Batter
When I made my first batch of these pancakes, I overdid blending the batter and got rather dense pancakes. In order to create fluffy pancakes, it’s necessary to stop blending as soon as everything is mixed up.
Cooking Over High Heat
Because of the sugar content, bananas start browning fast. This is why it’s important to use moderate heat during cooking the pancakes.
Flipping Too Early
Your pancakes might break during turning if they’re not ready yet. So wait until bubbles appear and the edges are starting to set.
Making Pancakes Too Large
The batter is a little bit softer compared to regular pancakes because of bananas and oats. Therefore, it is easier to create small pancakes to avoid sticking and tearing.
Using Under-Ripe Bananas
Very ripe bananas should be used in order to create a smooth and naturally sweet batter.
Ways to Change It Up
Adding Blueberries
If you’re making these pancakes during summer, try adding some blueberries. It makes the pancakes more moist and juicy.
Turning These into Chocolate Chip Pancakes
A handful of chocolate chips will turn your pancakes into the dessert version of it! These pancakes will have little melted chocolate inside.
Trying Peach and Pecan Pancakes
If you like late summer flavor, then try combining peaches and pecans. Pecans will toast while peach slices will melt inside the pancakes, adding moisture.
Making Them Vegetarian-Friendly
Instead of egg whites, you can replace them with two chia eggs. The texture might change a little, but pancakes will remain very tasty.
How to Store and Serve
Surprisingly, these pancakes can be stored for some time.
- Room Temperature: up to 2 hours after cooking.
- Refrigerator: up to 4 days when kept in an airtight container.
- Freezer: up to 2 months in an airtight container.
I usually use a toaster or pan to reheat the pancakes. In comparison to microwaving, these methods retain the crispiness of the edges.
Personally, I think that banana pancakes are better served warm with maple syrup and nut butter. But also, they are very tasty at room temperature.
If you’re having a brunch with your family or friends, then it’s worth serving them with fresh fruits and hot coffee. Trust me, the aroma of baked banana pancakes smells very yummy!
I’m absolutely confident that this recipe is one of those you should try multiple times. It is very easy and nutritious.
Let me know what you think about it in the comments below.
