I’ve seen a lot of requests for pancake recipes lately, and feel like we don’t have enough variety featured here on Go Dairy Free. So I dug up this wonderful Banana Oat Pancakes recipe originally shared with us about seven years ago. It’s a family favorite from the household of Erika Waz. She says the oats give these pancakes a “nutty” taste.
Special Diet Notes: Banana Oat Pancakes
By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and vegetarian.
For egg-free and vegan banana oat pancakes, you can substitute 2 powdered egg replacers for the eggs. Alternatively, you can use 2 flax or chia eggs or aquafaba and add another 1/4 teaspoon of baking powder.
For gluten-free banana oat pancakes, I recommend using 1 cup of your favorite gluten-free flour blend in place of the all-purpose and whole wheat flours. For the wheat germ, substitute 1/4 cup oat bran, rice bran, or flaxmeal (spooned and leveled, not packed). Gluten-free banana oat pancakes will work best with eggs. Also use certified gluten-free oats, if needed.
- 1½ cups old-fashioned rolled oats
- 2 cups unsweetened, plain or vanilla dairy-free milk beverage
- ½ cup all-purpose flour
- ½ cup whole wheat flour
- ¼ cup wheat germ
- 2 tablespoons brown sugar (can substitute coconut sugar)
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 eggs
- ¼ cup grapeseed, rice bran, or other neutral oil
- 1 ripe banana
- Place the oats in a medium bowl. Add the milk beverage and let stand for 5 to 10 minutes.
- Place the flours, wheat germ, sugar, baking powder, and salt in a medium bowl and whisk to combine.
- Place the eggs, oil, and banana in a large mixing bowl and beat with a hand mixer until relatively smooth. Add the dry ingredients and the oat mixture and stir until combined.
- Heat a large greased skillet over medium to medium-high heat or a griddle to 350ºF.
- Pour in about ¼ cup batter for each pancake and cook for about 3 minutes, or until bubbles on top break but do not fill in and the bottoms are golden. Flip and cook for about 1 minute, or until nicely set and golden brown.
- Keep the pancakes warm in a 200ºF oven until ready to serve.
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Mouth-watering post Alisa!! We like doing breakfast for dinner in my household and I think that’s exactly what we’ll be having tonight! Never thought to add oats to make pancakes – it sounds really good. 🙂
It’s a heartier take, but I love hearty!
Banana pancakes…YUM. You always have the best recipes.
These look yummy! I love bananas on my pancakes!
I don’t think we’ve had pancakes with banana before? I’ve just made some for the kids this morning, they’re really loving pancakes at the minute! Makes a change from scrambled egg anyway, which is all they seem to eat these days. Kids eh!? Thanks for this great recipe.