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Banana and Oatmeal Pancakes
Banana and oat pancakes: a healthy, fluffy breakfast that kids love! Quick, simple and packed with flavor. Try it today!
- 2 unit ripe bananas (mashed)
- 2 unit eggs (medium)
- 0.5 xícara fine oats
- 1 colher de sopa extra virgin olive oil (for frying, can be replaced with coconut oil)
- 1 colher de chá baking powder
- 1 colher de chá cinnamon powder (optional)
- 1 colher de chá vanilla extract (optional)
- 1 pitada salt
Mash the bananas in a bowl until smooth.
Add the eggs and beat with a fork until well combined.
Add the oats, baking powder, cinnamon, vanilla extract, and a pinch of salt. Mix until a thick batter forms.
Heat a nonstick skillet over medium heat and brush with olive oil or coconut oil.
Pour portions of batter (about 2 tablespoons each) into the skillet, leaving space between pancakes.
Cook for 2-3 minutes on each side, until golden and cooked through. Flip gently with a spatula.
Repeat with the remaining batter, adding more oil as needed.
Serve warm with fresh banana, honey, or maple syrup if desired.
Pancakes made with banana and oat have become a breakfast favorite in many homes thanks to their versatility and natural sweetness. They’re perfect for busy mornings, post-workout snacks, or a healthy treat for kids—and you can whip them up with just a few pantry staples.
Practical Tips & Ingredient Swaps
For fluffier pancakes, be sure to use ripe bananas, as they add natural sugar and a creamy texture. If you’re out of oats, whole wheat flour or almond flour can also work. For extra protein, mix in a tablespoon of Greek yogurt or plant-based protein powder.
Those who want to make the recipe gluten-free can use certified gluten-free oats. If you prefer a dairy-free option, these pancakes are already free of milk, and they cook beautifully in coconut oil.
Preparation Secrets
Mixing the batter gently will keep your pancakes tender—overmixing can make them tough. The batter should be thick but pourable. If it feels too thick, just add a splash of water or plant milk.
To ensure even cooking, use a moderately heated nonstick or ceramic skillet. Let the pancakes cook undisturbed until you see bubbles on the surface before flipping. This helps them hold together and develop a golden crust.
Serving Suggestions & Variations
Serve your banana and oat pancakes stacked high with fresh fruits, chopped nuts, a sprinkle of cinnamon, or a drizzle of honey or maple syrup. For extra indulgence, try a dollop of nut butter or yogurt on top.
The basic recipe is easy to adapt: toss in blueberries, chocolate chips, or shredded coconut for new flavors. If you want a dessert twist, add a spoonful of cocoa powder or a handful of chopped walnuts to the batter.
Whether you enjoy them plain or dressed up, these pancakes will keep things exciting at your breakfast table—and you may never go back to plain pancakes again!
