Banana Oat Pancakes

Name: Banana Oat Pancakes
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 2 servings
Cuisine: North American
Ingredients: 90 g Rolled oats; 100 g Banana; 2 each Egg; 80 ml Milk; 10 ml Olive oil

Mashed banana gives these small oat pancakes their sweetness and helps bring the batter together. They make a relaxed breakfast with ingredients that may already be in the cupboard and fridge. Keep each pancake small enough to turn easily, and use moderate heat so the egg-containing center sets before the outside becomes too dark.

A stack of banana oat pancakes with blue cream, red berry sauce and star-shaped yellow fruit. — Representative photograph · Banana Oat Pancakes by Brenda Godinez · Source · Unsplash License. Full frame resized without enlargement and converted to WebP; responsive derivatives use the same photograph. The photographer explicitly identifies banana oat pancakes. The elaborate blue cream, berry sauce and yellow fruit garnish are different from this recipe and are not required ingredients. The topping formula is not documented; follow the listed recipe ingredients. Not a photograph of a PANTRISORA kitchen trial.

North American · Preparation time: 8 min · Cook time: 12 min · Total time: 20 min · 2 servings · Easy

Recipe timing and yield are estimates. This recipe has not been kitchen-tested.

Cooking safety

U.S. guidance gives 71°C (160°F) for egg dishes. Cook egg components fully; appearance alone is insufficient for mixed dishes.

Official U.S. cooking temperature guidance

Ingredients

90 g Rolled oats
100 g Banana
2 each Egg
80 ml Milk
10 ml Olive oil

Allergens listed for these ingredients · Egg, Milk. Check package labels.

Step-by-Step Instructions

Blend the oats into a coarse flour. Mash the banana and whisk it with the eggs and milk, then stir in the oat flour. Rest for five minutes.
Heat half the oil in a nonstick skillet over medium-low heat. Spoon in four small pancakes and cook until the edges set and the underside is golden.
Turn carefully and cook until the centers are firm with no wet batter. Cook the remaining batter with the rest of the oil.

Official food storage reference

Equipment

Kitchen scale, measuring jug, knife, cutting board, skillet, mixing bowl, blender, food thermometer, whisk and spoon.

Storage

Keep perishable ingredients refrigerated according to their labels. Serve promptly. Chill cooked leftovers promptly in shallow covered portions and consult the official storage chart for the food type.

For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.

FDA handling and storage conditions

Ingredient substitution

Keep both eggs and the mashed banana in this batter. Eggs set the pancakes and banana supplies moisture; removing either needs a different batter formula, not a one-for-one swap.

Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.

Ingredient substitution principles (Colorado State University Extension)

Cooking Tips

Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.

FAQ

Can I change the serving count?

Use the Recipe Converter linked below to scale ingredient quantities. Pan capacity and cooking times do not scale in direct proportion.

Is this an exact photograph of this recipe?

Where available, the credited image is a representative photograph. The caption explains known presentation differences; use the written ingredients and instructions.