Banana Oat Pancakes

Can’t resist your ’cakes but wish they were a tad more nutritious? Give these a try.

March 27, 2025

Photo by Desiree Nielsen, RD

Banana makes an excellent egg replacement, so consider trying out this recipe if you love your ’cakes but wish they were more nutritious (or if eggs are priced beyond your means at the moment due to the ongoing egg shortage). Not only are these banana oat pancakes tasty, they’re also naturally vegan and rich in tummy-friendly prebiotics and fiber. Each 4×4-inch pancake will yield 7.5 grams of fiber per serving. For an extra hit of protein, serve these with nut butter or a dollop of Greek-style yogurt so they’re more filling!

Cooks’ Note

Note: The batter will thicken as it sits. If it feels too thick, just stir in one tablespoon of water as needed to help loosen it up.

Ingredients1

cup rolled oats

1

Tbsp. ground flax

½

tsp. ground cinnamon

1¼

tsp. baking powder

1

medium ripe banana

½

cup soy milk

1

tsp. vanilla

Avocado oil or butter for cooking

PreparationStep 1In a high-speed blender, blend oats, flax, cinnamon, and baking powder on high for about 15-30 seconds until the mixture resembles flour. Then, add banana, soy milk, and vanilla and blend until well combined (about 30 seconds), scraping the bottom of the blender once to make sure no unblended oat flour is left over.

Step 2Heat a nonstick skillet on medium with oil or butter. Pour a scant quarter-cup of batter per pancake. Cook 3-4 minutes, until bubbles form on top and edges look a bit dry. Flip and cook for 2-3 more minutes. If the oil is smoking, or the pancakes are browning too quickly, reduce heat to medium-low. It’s important that they cook through or they’ll be gummy.