Start your morning with a delicious, healthy alternative to your typical stack of pancakes. Made with rolled oats, unbleached flour, and bananas, these banana oat pancakes are a breakfast favorite at Kathey Jo’s Kitchen. You’ll find that this recipe is easy, quick, and practical—especially considering that most of the ingredients are likely already found in your kitchen.
I love this recipe because it satisfies my craving for a semi-sweet breakfast in the mornings. It’s like eating a bowl of oatmeal but in a pancake form, which is the best of both worlds! The creamy texture of the oatmeal and the sugary hint of vanilla brings such a wonderful combination. The bananas, being the main event of this recipe, tie the pancakes together into a fluffy, naturally sweetened breakfast for any kind of morning!
Watch these pancakes come together in minutes! I get it, sometimes you really don’t have time to cook a full meal in the mornings. This recipe includes 7 very simple steps that will get you through cooking faster than expected. Personally, I prefer these over your traditional pancakes because of the unique texture. I enjoy the bits of oat in the pancake bread, and I can’t say enough about the delicate banana flavoring. When you’re ready to serve, don’t forget to top it off with a drizzle of maple syrup and sliced bananas or any of your favorites!
· 1/2 cup rolled oats
· 1/2 cup unbleached flour
· 1/4 cup soy flour
· 1 tablespoon baking powder
· 1 1/2 cups plain soymilk or 2% milk you may use whole milk
· bananas — thinly sliced
· 1 tsp. Vanilla
1. In a large bowl, combine the rolled oats, unbleached flour, soy flour, and baking powder.
2. Add the soymilk, and blend with a few swift strokes.
3. Fold in the banana slices.
4. Pour 1/4 cup of the batter onto a hot nonstick griddle or pan.
5. Cook for about 2 minutes or until bubbles appear on the surface.
6. Flip the pancake and cook for another minute or until heated through.
7. Serve the pancakes with maple syrup, fruit spread, or applesauce. And enjoy!