Oatmeal Banana Pancakes
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Breakfast, lunch, supper, or snack these Oatmeal Banana Pancakes are great. Perfect fresh or made ahead for snacks on the go.
My favorite way to eat these might be an afternoon on the go snack. Hand-held, made with oat flour, ripe bananas, extra protein milk, pecans, and chocolate chips. They make a great “healthy” snack!
If you want a real treat make a peanut butter and jelly sandwich using two of these pancakes as the “bread”! So so good, the sweet of the jelly with the peanut butter and banana.
Oatmeal Banana Pancakes
This recipe is great 2 ways. Traditional pancakes with butter and syrup or as a snack. My favorite is covered in peanut butter with a sprinkle of powdered sugar at snack time!
Ingredient List:
- over-ripe bananas
- oat flour
- baking powder and salt
- eggs
- milk
- chocolate chips and pecans
Recipe Notes:
- I mix these by hand and leave small chunks of banana in them, but you can always use a mixer if you prefer a smoother batter.
- Quite honestly the mix-ins are endless – make them the way you like. Try coconut, a different kind of nut, dark chocolate, peanut butter chips……
- I use Fairlife milk for the extra protein since I mostly eat these as a snack. Regular milk works just as well in this recipe.
More Banana Recipes:
If you are looking for a more basic oatmeal pancake I have long loved these Old Fashioned Oatmeal Pancakes from my friends over at These Old Cookbooks!
Oatmeal Banana Pancakes
Ingredients
- 2 cups oat flour
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 2 eggs
- 2 ripe bananas
- 1½ cups Fairlife Milk Can also use regular milk
- ½-¾ cup chopped pecans
- ½-¾ cup chocolate chips I prefer the mini's
Instructions
- Combine your dry ingredients in a medium-sized bowl.
- Add the eggs, milk and peeled ripe bananas to your dry ingredients - can use an electric mixer or a spoon to stir and combine completely to make your pancake batter.
- Once your batter is mixed stir in your pecans and chocolate chips.
- On a griddle or in a pan over medium-low heat sprayed with vegetable oil scoop approximately 1/3 of a cup of batter for each pancake allow to cook 2-3 minutes on one side-until tiny bubbles appear on top then carefully flip the pancakes and cook 2-3 more minutes on the other side or until the middle of the pancake is firm.
- If storing for snacks - allow to cool and keep in an air -ight container or zip lock bag in the refrigerator.
- Can heat in the microwave for a few seconds to warm or pop in the toaster!Or eat cold like I do!
Nutrition values are estimates, for exact values consult a nutritionist.
Hey, I’m Jent!
Farmwife Feeds is my little space to share farm life and home-cooked recipes, from my soul to yours. These are the recipes I cook that my family eats. And while you’re here, stay awhile and see some of the farm. I share what’s real, muddy boots and all, so what you see is what you get. Read more…
Granddaughter #1 and I made these. We didn’t have any nuts on hand but we had strawberries from the garden-so chopped some up and added in place of nuts. Great and flexible recipe AND the pancakes were delicious! Also easy so a six year old can do most of the steps herself. Definitely a keeper.
Thanks for the post.
Terri