Banana Oatmeal Pancakes Recipes

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BANANA OATMEAL PANCAKES



Banana Oatmeal Pancakes image

These pancakes have less sodium per serving than other pancakes made from mixes. Decrease sodium even further by stretching the mix with banana, oats and walnuts. In our house we just sprinkle these with a little confectioners' sugar, because the fruit is so sweet you don't need syrup. - Patricia Swart, Galloway , New Jersey

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 8 servings

Number Of Ingredients 4

2 cups complete whole wheat pancake mix
1 large firm banana, finely chopped
1/2 cup old-fashioned oats
1/4 cup chopped walnuts

Steps:

  • Prepare pancake batter according to package directions. Stir in the banana, oats and walnuts. Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown.

Nutrition Facts : Calories 155 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 293mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges

BANANA OATMEAL PANCAKES



Banana Oatmeal Pancakes image

The BEST banana oatmeal pancakes. Made right in your blender, these easy banana oat pancakes are simple, healthy, and gluten free.

Provided by Erin Clarke / Well Plated

Categories     Breakfast

Time 20m

Number Of Ingredients 11

1 1/2 cups rolled oats
1 1/4 cups mashed banana ((about 2 very large bananas))
1/4 cup nonfat plain Greek yogurt (plus 2 tablespoons )
1/4 cup nonfat milk (plus 2 tablespoons (or substitute milk of choice))
3 large eggs
1 tablespoon honey
1 1/2 teaspoons baking powder ((I recommend aluminum free))
3/4 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/2 teaspoon ground nutmeg
Optional for serving: maple syrup (butter, honey, Greek yogurt, fresh fruit, peanut butter, or any other pancake topping you love)

Steps:

  • If you'd like to keep the pancakes warm between batches, preheat the oven to 200 degrees F.
  • Place the oats in the bottom of a blender. Process a few times to grind. Add the mashed banana, Greek yogurt, milk, eggs, honey, baking powder, cinnamon, salt, and nutmeg. (See notes to make this recipe in a food processor instead.)
  • Blend on high speed, stopping to stir a few times as needed, until the batter is very smooth and well combined, about 2 minutes. Let the batter rest for 10 minutes.
  • Heat a griddle or skillet over medium-low. Brush lightly with olive oil or melt a little butter in the pan. Pour 1/4 cupfuls of batter onto the hot griddle into the shape of a heart and cook for 3 minutes, until the edges look dry (bubbles may not form on top). Flip and continue to cook for 1 to 2 additional minutes. Repeat with the remaining batter, adding a little more oil to the pan between batches as needed. Transfer the pancakes to the oven to keep warm between batches until ready to serve, if desired. Serve warm with desired toppings.

Nutrition Facts : ServingSize 1 pancake (without toppings), Calories 106 kcal, Carbohydrate 17 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, TransFat 0.01 g, Cholesterol 56 mg, Fiber 2 g, Sugar 6 g, UnsaturatedFat 2 g

OATMEAL-BANANA PANCAKES



Oatmeal-Banana Pancakes image

These delicate, crepe-like pancakes are dairy free and easy to make. Your kids will love them! Serve with sliced bananas, syrup, and butter.

Provided by Yoly

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Whole Grain Pancake Recipes

Time 25m

Yield 2

Number Of Ingredients 10

½ cup old-fashioned oatmeal
¾ cup almond milk
½ cup almond flour
1 ripe banana
2 tablespoons white sugar
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
½ teaspoon baking powder
¼ teaspoon salt
cooking spray

Steps:

  • Place oats in a blender and blend into a fine powder. Add almond milk, almond flour, banana, sugar, vanilla extract, cinnamon, baking powder, and salt; blend until well mixed. Let batter sit until thickened, about 10 minutes.
  • Heat a skillet over medium-high heat and coat with cooking spray. Drop 1/4 cup batter onto the hot skillet and cook until bubbles form and edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 392.6 calories, Carbohydrate 50.5 g, Fat 18.1 g, Fiber 7.6 g, Protein 10.3 g, SaturatedFat 1.5 g, Sodium 474.6 mg, Sugar 24.1 g

BANANA OAT PANCAKES



Banana Oat Pancakes image

I concocted these fluffy banana oatmeal pancakes using a muffin recipe. We love them topped with strawberry jam for breakfast, supper or even just snacking. They're delicious drizzled with maple syrup, too. -Janie Obermier, St. Joseph, Missouri

Provided by Taste of Home

Categories     Breakfast

Time 20m

Yield 1 dozen.

Number Of Ingredients 11

1-1/3 cups all-purpose flour
3/4 cup old-fashioned oats
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1 large egg
1-1/3 cups 2% milk
1 cup mashed ripe banana
2 tablespoons canola oil
Maple syrup
Banana slices, optional

Steps:

  • In a large bowl, combine the flour, oats, sugar, baking powder and cinnamon. Combine the egg, milk, banana and oil; stir into dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Serve with syrup and, if desired, banana slices.

Nutrition Facts : Calories 261 calories, Fat 8g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 198mg sodium, Carbohydrate 41g carbohydrate (10g sugars, Fiber 3g fiber), Protein 7g protein.

WHOLE WHEAT, OATMEAL, AND BANANA PANCAKES



Whole Wheat, Oatmeal, and Banana Pancakes image

A basic whole-grain pancake to get you going in the morning. We also like to change it up a bit by adding 1/2 cup applesauce and 1 1/2 teaspoons of cinnamon instead of the banana.

Provided by amom2boys

Categories     Breakfast and Brunch     Pancake Recipes     Whole Grain Pancake Recipes

Time 30m

Yield 6

Number Of Ingredients 13

1 cup uncooked rolled oats
1 cup whole wheat flour
¾ cup all-purpose flour
¼ cup brown sugar
2 tablespoons dry milk powder
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 egg
2 cups milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 banana, mashed

Steps:

  • Place the rolled oats into the jar of a blender and blend until the texture resembles coarse flour. Whisk together the blended oats, whole wheat flour, all-purpose flour, brown sugar, dry milk powder, baking powder, baking soda, and salt in a bowl; set aside.
  • Whisk together the egg, milk, vegetable oil, and vanilla. Stir in the mashed banana. Pour the egg mixture into the flour mixture and stir just until moistened. Let the batter stand for 5 minutes.
  • Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter.

Nutrition Facts : Calories 332.7 calories, Carbohydrate 54.7 g, Cholesterol 38 mg, Fat 8.5 g, Fiber 4.7 g, Protein 11 g, SaturatedFat 2.3 g, Sodium 524.4 mg, Sugar 16.8 g

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