Description
These Banana Oat Pancakes with Walnuts are fluffy, hearty, and naturally sweetened with ripe bananas and maple syrup. They’re gluten-free, easy to make, and perfect for a cozy, satisfying breakfast.
Ingredients
Scale
- 2 cups rolled oats
- 1 egg
- 2 ripe bananas
- 1 cup oat milk
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup
- 2 teaspoons baking powder
- 1 pinch salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat a non-stick skillet or griddle over medium-low heat and lightly grease if needed.
- In a blender, combine rolled oats, bananas, egg, oat milk, vanilla, maple syrup, baking powder, salt, and cinnamon. Blend until smooth.
- Let the batter rest for 5 minutes to thicken slightly.
- Fold in chopped walnuts by hand if using.
- Pour about 1/4 cup of batter per pancake onto the skillet and cook for 2–3 minutes per side, until golden and cooked through.
- Serve warm with sliced bananas, walnuts, and maple syrup if desired.
Notes
- Use overripe bananas for maximum sweetness and flavor.
- For a vegan version, substitute the egg with a flax egg.
- Store leftovers in the fridge or freezer and reheat in a toaster or skillet.
- Top with nut butter or yogurt for a more filling meal.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 310
- Sugar: 8g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 45mg