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Banana Oatmeal Pancakes (with Extra Protein)

Very ripe (with brown spots) bananas will give these pancakes the best flavor. Dice them up or serve whole, according to how the kids prefer to eat them.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 256kcal


  • 2 very ripe medium bananas (about 2 cups sliced)
  • 1 1/2 cups whole wheat flour
  • 1/2 cup rolled oats
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 3 eggs
  • 1 cup milk (dairy or nondairy)
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter


  • Mash the bananas until smooth.
  • Add bananas to a bowl with the rest of the ingredients except the butter. Gently stir together.
  • Warm a nonstick or cast iron skillet over medium heat. Add a small bit of the butter, melt, and spread it around the pan.
  • Drop 1/4 cup fulls of batter onto the pan and spread out thinly to about 1/4-1/2 inch think. Cook for about 3 minutes or until you see bubbles on the surface on the pancake. Flip and cook for an additional 2-3 minutes.
  • Continue to cook the rest of the batter.
  • Serve warm with Caramelized Bananas, maple syrup, yogurt, nut butter, or any toppings you like.


  • To store leftovers, let pancakes cool and store for up to 3 days in an airtight container. Or up to 3 months in a zip top freezer bag with as much air removed as possible.
  • Gluten-free: Use certified gluten-free rolled oats and gluten-free cup for cup flour blend.
  • Dairy-free: Use nondairy milk and oil in the pan instead of butter.
  • Egg-free: Omit the eggs and add 1 tbsp chia seed to the batter and an additional 1/4 cup milk. Spread thinly to ensure that they cook through.
  • Use very ripe bananas with brown spots for optimal sweetness.
  • Mash the bananas smooth for a smooth final texture.
  • Spread the batter out in the pan so the pancakes are fairly thin. This helps them to cook through.
  • Let cook on the bottom until you see bubbles form around the edges and the edges appear set. Then carefully flip over.
  • If the pancakes are browning faster than they are setting up, turn the heat down a smidge.


Calories: 256kcal | Carbohydrates: 38g | Protein: 9g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 190mg | Potassium: 362mg | Fiber: 5g | Sugar: 7g | Vitamin A: 330IU | Vitamin C: 3mg | Calcium: 137mg | Iron: 2mg