A recipe for banana pancakes that contains no flour!
These pancakes are made with three simple ingredients: banana, oats and egg. And yet, they turn out deliciously light and fluffy. They’ll also fill you up, providing sustained energy throughout the morning. Enjoy!
A pancake recipe based on oats, not flour
Now, I don’t have anything against using flour to make pancakes. However, I love the denser consistency achieved using rolled oats.
Furthermore, I pretty much always have oats on hand to prepare muesli, which I have most days. So, when I want something different, I have the ingredients on the ready to make these banana oat pancakes.
Rather than using the rolled oats whole, I grind them up with a food processor to create oat flour, as I find whole oats gives an unpleasant gooey texture. If you don’t have the equipment to grind up oats, you could purchase oat flour or even use almond meal. I used to make these pancakes with almond meal. However, I find that oats make for a lighter, fluffier texture.
Add to your banana pancakes
You can enjoy these banana pancakes as is with a topping of fresh fruits, Stewed Rhubarb and Raspberries, maple syrup and yogurt. Or you can add to the batter additions you enjoy, such as crushed walnuts, blueberries or chocolate chips. Trust me, chocolate chips often make their way into our banana pancakes!
Honour your hunger
I find these banana oat pancakes quite filling. We’ll often eat them as a brunch and then find ourselves not hungry until mid-afternoon. Knowing this, we often enjoy them on days we know we’re going out for a bit and won’t be back until after lunchtime, say if we’re going for a long midday bike ride on a sunny winter day. However, if we are going out for lunch, we’d generally stick to something lighter, like muesli or chia seed pudding.
So, keep this in mind, and consider your hunger and plans for the day ahead.
If you find these pancakes too filling, there is no rule that you have to eat them all for breakfast. Why not take a leftover pancake for morning or afternoon tea? Or you might eat them all and honour your hunger when it next arrives, whether that be lunchtime, in the afternoon or not until the early evening.
- ½ cup rolled oats uncooked
- 1 large ripe Cavendish banana
- 1 large egg
- olive oil for cooking
- maple syrup or honey for drizzling over pancakes
- Place rolled oats into a blender, food processor or grinder. Mill at high speed until achieve a flour consistency.
- Add banana and egg to oat flour and blend together on medium speed, until you achieve a batter consistency.
- Heat a large frypan over medium heat and grease pan with a small amount of the olive oil.
- Pour portions of mixture into the fry-pan and cook until bubbles appear on the surface.
- Flip the pancakes and cook for another minute or until cooked through.
- Serve with maple syrup, honey or any other sweetener you prefer.
How to store leftover banana pancakes?
If you’ve found yourself too full to finish your banana oat pancakes, or you’ve made a double batch so you have leftovers, they store well. Allow them to cool completely before storing them in an airtight container.
They will keep in the fridge for up to 5 days. Alternatively, you could freeze them for 2-3 months. However, it’s best to put baking paper between them to ensure they don’t stick together.
You can enjoy leftover pancakes cold or heat them up. They’re great as a snack with a little peanut butter or other spread. Or enjoy them on their own.
Have you tried this recipe for banana pancakes?
I’d love to hear if you enjoyed them and what you served them with. Let me know in the comments below.