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Banana Oat Pancakes Recipe

Banana Oat Pancakes Recipe

"I concocted these fluffy pancakes using a muffin recipe," relates Janie Obermier of St. Joseph, Missouri. "We love them topped with strawberry jam for breakfast, supper or even just snacking. They're delicious drizzled with maple syrup, too."
TOTAL TIME: Prep/Total Time: 20 min. YIELD:12 servings


  • 1-1/3 cups all-purpose flour
  • 3/4 cup old-fashioned oats
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1 egg
  • 1-1/3 cups milk
  • 1 cup mashed ripe banana
  • 2 tablespoons canola oil
  • Maple syrup


  • 1. In a large bowl, combine the flour, oats, sugar, baking powder and cinnamon. Combine the egg, milk, banana and oil; stir into dry ingredients just until moistened.
  • 2. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Serve with syrup. Yield: 1 dozen.

Nutritional Facts

2 each: 267 calories, 8g fat (2g saturated fat), 43mg cholesterol, 172mg sodium, 42g carbohydrate (12g sugars, 3g fiber), 8g protein

Reviews for Banana Oat Pancakes

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Reviewed May. 23, 2015

"These pancakes were delicious! Hubby and I loved them! I sprayed my griddle with cooking spray. I didn't have any problems with them sticking to my griddle. Perfect!!"

Reviewed Sep. 28, 2014

"My husband and I really enjoyed these pancakes! I did substitute brown sugar for the white sugar and added a little extra oil to the skillet about halfway through to keep the pancakes from sticking. We thought this recipe was a nice change of pace from traditional pancakes."

Reviewed Aug. 25, 2014

"We really enjoyed this banana pancake! Plus, it's a little healthier than our traditional pancakes."

Reviewed Feb. 25, 2014

"My family loved the pancakes and I loved the recipe, so easy to make and tasty.. I didn't have problems with sticky skillet, I used Teflon skillet and a little butter before each pancake =)"

Reviewed Jun. 24, 2013

"Loved the recipe. I added 1/2 t or so of salt and mixed half wheat and half white flour. Then topped the pancake with peanut butter and maple syrup. Yum!"

Reviewed Apr. 2, 2013

"I made this as a special breakfast for my young boys while the oldest was on Spring Break and they both Loved them! They asked me to make them again sometime. I even used white whole wheat and couldn't tell any difference."

Reviewed Oct. 5, 2012

"My family loved these! The banana flavor is very light, which I like. With bananas and oatmeal these have to be better for us then the more traditional pancakes. Mine seemed to stick to my skillet though."

Reviewed Oct. 4, 2012

"My family loved these pancakes and they are more nutritious than traditional pancakes. The only problem I had was they stuck to the griddle when I cookednthem. Any suggestions?"

Reviewed Feb. 29, 2012

"These were good, but I prefer lighter, fluffier pancakes...these are very dense."

Reviewed Feb. 18, 2012

"I used half white flour and half whole wheat flour then followed the rest of the directions. I loved how well the banana flavor came through and the texture of the pancake."

Reviewed Oct. 6, 2011

"I used more banana than what it called for. A great way to use lite over ripened bananas."

Reviewed Mar. 4, 2011

"These were just ok. I'd definitely recommend adding 1/4-1/2 tsp. salt."

Reviewed Mar. 13, 2010

"These were great. I doubled the recipe and probably added more than 2 cups of banana, I used 4 bananas, but I love lots of banana. My kids loved these."

Reviewed Oct. 17, 2009

"My mother buys a lot of banana's so there is always an excuse to make these fluffy and moist pancakes."

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