Quick banana oat pancakes

These quick banana and oat flake pancakes are a real breakfast treasure for everyday mornings. They're gluten and lactose-free, perfectly satisfying your morning sweet cravings while staying light and filling. The best part? Their amazing simplicity that turns a few basic ingredients into a tasty breakfast in just minutes.

I make these pancakes almost every weekday morning when I'm in a hurry but don't want to skip a good breakfast. Even half-asleep, I can nail this recipe with my eyes closed, and they always turn out yummy and comforting.

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Basic Ingredients

Oat flakes give you a nutritious base full of slow-release fiber that keeps you going until lunch without getting hungry - pick gluten-free flakes if you can't handle gluten.

Ripe bananas (with some brown spots) naturally add sweetness and moisture to the mix - the riper they are, the sweeter your pancakes will be.

The egg works as the essential binder that holds your pancakes together during cooking, letting you flip them easily without breaking.

A touch of cinnamon gently wakes up the flavors and brings a cozy dimension that turns this simple breakfast into a genuine pleasure.

The quality of bananas makes all the difference in this recipe. I always wait until they're properly ripe, with spotted skin showing their perfect sweetness. Their flavor comes through beautifully in these soft pancakes.

Quick Preparation

Mixing ingredients

First, blend just the oat flakes in your blender until you get a sandy texture like coarse flour. This helps make smoother pancakes with a nicer texture. Then add the chopped banana, egg, and cinnamon, and blend again until you get a smooth, even batter.

Gentle cooking

Heat a non-stick pan over medium-low heat and lightly oil it with a paper towel dipped in neutral oil. Pour small amounts of batter to make pancakes about 8-10 cm across. Let them cook slowly until small bubbles appear on the surface, which means it's time to carefully flip them to brown the other side.

Creative toppings

Serve your pancakes right away while they're still warm. You can top them with fresh banana slices, berries, a drizzle of honey or maple syrup, or a dollop of coconut cream for completely lactose-free versions. Let your imagination and current cravings guide your topping choices.

I found this recipe one morning when I was super rushed and had very few ingredients in my cupboards. The simplicity first caught my eye, but the taste is what won me over for good. These pancakes have become my favorite daily breakfast, especially on weekdays when every minute counts.

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Tasty Variations

The beauty of this recipe is how it can change with your mood. For an even more indulgent version, mix in some dark chocolate chips right before cooking. If you prefer a fruity note, add a handful of fresh blueberries directly into the pan after pouring the batter. For extra crunch, sprinkle sliced almonds or chopped walnuts during cooking of the first side. You can also play with spices by swapping cinnamon for ground ginger or vanilla to mix things up.

Vegan Option

These pancakes can easily become vegan by swapping out the egg for a natural substitute. Mix one tablespoon of ground flaxseed with three tablespoons of water and let it sit for about 5 minutes. This gel-like mixture will perfectly replace the egg in your recipe. Just note that the texture will be slightly different, a bit more fragile and delicate to handle during cooking. To make up for this, you can make your pancakes a bit smaller and wait a little longer before flipping them to make sure they hold together well.

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Inspiring Toppings

These pancakes make the perfect backdrop for showing off your creativity through toppings. For a balanced breakfast, pair them with fresh seasonal fruit and a spoonful of plant-based yogurt. If you need more energy, add a spoon of almond butter or hazelnut spread. For treat-yourself mornings, a drizzle of maple syrup and some berries will turn this simple breakfast into a real feast. Don't be shy about mixing it up by adding chia seeds, homemade granola, or dried fruits to bring different textures.

Smart Storage

While these pancakes taste best hot right after cooking, you can definitely make a bigger batch and save them for the following days. Once cooled, put them in an airtight container with parchment paper between each pancake to keep them from sticking together. They'll stay good for up to two days in the fridge. To warm them up, pop them in the microwave for a few seconds or in the toaster for a few minutes to get back their soft texture. You can also freeze them for up to a month, still separating them with parchment paper.

I tested these with my family and even my friends who aren't into healthy breakfasts loved these pancakes. Their natural sweetness combined with their lightness makes them perfect for starting the day. The most satisfying part is the amazing simplicity that turns three basic ingredients into a nourishing and comforting meal. These pancakes have become my morning ritual, a way to treat myself while taking care of my body.

Frequently Asked Questions

→ Can I prepare the batter ahead of time?

Sure! Mix the batter the night before and keep it in an airtight container in the fridge. Stir lightly before using, as it may thicken a bit.

→ Can I swap honey for another sweetener?

Of course! Try maple syrup, agave, or skip added sugar if your bananas are super ripe.

→ What’s the best way to store leftover pancakes?

Keep them in the fridge for 2-3 days. Warm them up in the microwave or on a skillet for a quick bite.

→ My pancakes keep falling apart—what can I do?

If they’re breaking, your batter might be too runny. Add more blended oats or use a slightly less ripe banana next time.

→ Can I freeze these pancakes?

Absolutely! Freeze them stacked with parchment paper in between, then reheat straight from the freezer using a toaster or microwave.