Happy Saturday! Today I’m sharing a breakfast staple in my house: banana oatmeal pancakes!
This recipe is inspired by the 3-ingredient pancake recipe, which uses 2 eggs, a ripe banana, and cinnamon. I added oat flour by blending oats in a food processor for an extra boost of whole grains, fiber, and protein.
These banana pancakes have a similar texture to regular pancakes with the addition of baking powder. They are popular among my siblings, and it is commonly requested for breakfast when I am visiting home. They always ask me to make extra to freeze, so they can enjoy them during the week after I leave.
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Fluffy Banana Oatmeal Pancakes
You can substitute the oat flour for other flours such as all purpose, whole wheat flour, or almond flour depending on dietary restrictions/preferences. If the pancake batter is too thick, add a splash of milk to make the batter similar to a pancake consistency.
About The Author
Jenny Dang is a Registered Dietitian-Nutritionist (RDN) based in the Washington, D.C. area, book worm, and an equal lover of brussel sprouts and tacos. She enjoys writing about nutrition, health, and cooking. Stay in touch with her on social media.