Sometimes you want pancakes for breakfast, but you don’t want to drag out a giant bag of pancake mix, measure twelve ingredients, and somehow end up with a kitchen that looks like you opened a bakery.
These banana oat flour pancakes keep things ridiculously simple. All you need is a ripe banana, oat flour, ground flaxseed, and an egg. Add a little water or milk if the batter needs thinning, and you’ve got a homemade pancake breakfast made with familiar ingredients and no added sugar.
They’re naturally sweet from the banana, have a slightly hearty texture from the oats and flaxseed, and are a great way to use up that one suspiciously brown banana sitting on the counter.
Why These Banana Oat Pancakes Are Worth Making
One of the best things about this recipe is that you don’t need a special pancake mix. You can make the oat flour yourself by grinding ordinary old-fashioned rolled oats in a blender until they’re finely ground. The banana provides natural sweetness and moisture, while the egg helps hold the batter together. Ground flaxseed adds a slightly nutty flavor, fiber, and a bit more substance.
There’s no added sugar in the base recipe, and you can easily adjust the toppings depending on whether you want something simple or a little more like a Saturday morning breakfast.
A few reasons this recipe works:
- Four main ingredients you might already have.
- No refined wheat flour or added sugar in the basic batter.
- Whole-grain oats and ground flaxseed contribute dietary fiber.
- Naturally sweet banana flavor without needing sugar in the batter.
- Easy to make as a small-batch breakfast (2 servings).
- Great for using homemade oat flour instead of buying another specialty ingredient.
These aren’t meant to imitate ultra-fluffy restaurant pancakes. They’re a little more hearty, which makes them a nice option when you want something different from the usual boxed pancake mix.
The Four Ingredients You’ll Need
1. Ripe Banana
Use one medium ripe banana. The softer and sweeter it is, the easier it’ll be to mash and mix into the batter. You don’t need to add sugar to the recipe because the banana provides natural sweetness.
2. Oat Flour
You’ll need 1/2 cup of oat flour. This can be made at home by blending old-fashioned rolled oats into a fine flour. You don’t need a specialty brand. Plain oats are perfectly fine, although certified gluten-free oats are important if you need the finished recipe to be gluten-free. Measure the oat flour after grinding rather than assuming 1/2 cup of whole rolled oats produces exactly 1/2 cup of finished flour.
Tip: Making your own oat flour at home is one of the easiest and most affordable kitchen shortcuts. A standard canister of rolled oats costs a fraction of pre-packaged specialty oat flour, and pulsing the oats in a blender for 15 to 30 seconds gives you fresh whole-grain flour whenever you need it.
- ✓1100-watt motor pulverizes old-fashioned rolled oats into fine, budget-friendly homemade oat flour in seconds.
- ✓Includes two 16-oz single-serve cups so you can grind oats and blend your banana pancake batter in the same cup.
3. Ground Flaxseed
Two tablespoons of ground flaxseed add fiber and a slightly nutty flavor. Flaxseed also absorbs liquid as the batter rests, helping it thicken. That’s useful for pancakes made without traditional wheat flour, although you’ll still want to be gentle when flipping them.
4. Egg
One large egg helps bind everything together and contributes protein. Because these pancakes use oat flour instead of regular pancake mix, the egg helps give the batter enough structure to hold together in the skillet. You may also need a small amount of water or milk to reach the right consistency. This is an adjustment rather than a fixed fifth ingredient.
How to Make Banana Oat Flour Pancakes
These are about as uncomplicated as homemade pancakes get. First, mash the banana in a mixing bowl until it’s mostly smooth. Mix in the egg, then add the oat flour and ground flaxseed. Stir everything together until you have a thick batter. If you have a blender or Magic Bullet, you can also blend all the recipe ingredients together directly in the blender instead of mixing things by hand in a bowl. If the batter seems too stiff to scoop, add a little water, dairy milk, or unsweetened plant milk until it’s thick but spoonable.
Heat a nonstick skillet over medium-low heat. Spoon the batter into small pancakes and cook until the bottoms are set and lightly golden, approximately 2–3 minutes. Flip gently and cook for another 1–2 minutes, or until the centers are cooked through. Because these pancakes contain banana and flaxseed, they may be a bit softer than traditional pancakes. Keeping them small makes flipping easier.
Tips for Getting the Texture Right
The most important thing with oat flour pancakes is batter consistency. If the batter is too thick, the pancakes can be difficult to spread and may cook unevenly. If it’s too thin, they can become fragile and harder to flip. You want a thick, spoonable batter that slowly spreads when it hits the pan.
If it’s too thick, add water or milk a tablespoon or two at a time. If it’s too thin, mix in a little more oat flour and give the batter a few minutes to absorb the liquid. Medium-low heat is also helpful. Banana can brown relatively quickly, so a blazing-hot skillet isn’t doing anyone any favors.
Easy Toppings and Variations
These pancakes are sweet enough to eat plain, but toppings are where you can have some fun. Fresh blueberries or strawberries work well when you want something fruity. A little peanut butter adds richness (much like our blueberry and peanut butter protein pancakes), while a sprinkle of cinnamon gives the pancakes a cozy banana-bread flavor. You could also try chopped walnuts or pecans, plain Greek yogurt, or a small drizzle of maple syrup.
If you want to keep the meal free of added sugar, choose toppings accordingly. Maple syrup, sweetened nut butter, chocolate chips, and other additions will change that. Remember that optional toppings aren’t included in the basic recipe’s nutrition estimates.
Are Banana Oat Flour Pancakes Good for Runners?
They can be a convenient breakfast for runners and walkers because they provide carbohydrates from the banana and oats, along with protein and fat from the egg and flaxseed. The oats and flaxseed also contribute fiber, which can make this a satisfying everyday breakfast.
One thing worth considering is how long to wait after eating before a run. If you’re about to head out for a hard workout or race, a high-fiber meal might not be the most comfortable choice, particularly if your stomach is sensitive. These may fit better into a relaxed morning, an after-run breakfast, or a day when you aren’t rushing straight from the kitchen to the starting line. And really, you don’t need to justify eating pancakes by putting on running shoes afterward. They’re breakfast. Enjoy them.
Can You Make These Pancakes Ahead of Time?
Yes. You can cook the pancakes in advance, let them cool, and store them in a covered container in the refrigerator for approximately 3–4 days. Reheat them in a skillet, toaster oven, or microwave until hot throughout.
For longer storage, freeze the fully cooled pancakes in a freezer-safe container with parchment paper between layers so they’re easier to separate. Reheating them in a skillet or toaster oven can help restore some texture.
- ✓Whole-grain old-fashioned rolled oats grind quickly into fine homemade oat flour in a standard blender or food processor.
- ✓Versatile pantry staple for no-added-sugar banana oat pancakes, overnight oats, and post-run breakfast bowls.
Recipe
4-Ingredient Banana Oat Flour Pancakes With Flaxseed
Equipment
Ingredients
- 1 medium ripe banana, mashed
- 1/2 cup oat flour, measured after grinding old-fashioned rolled oats
- 2 tablespoons ground flaxseed
- 1 large egg
- Water or milk, only as needed for batter consistency
Optional
- Light cooking spray or a small amount of oil if required by the skillet
- Cinnamon
- Fresh berries
- Peanut butter
- Pecans
- Other preferred toppings
Instructions
Notes
- If you have a blender or Magic Bullet, you can blend all the batter ingredients together instead of mashing and mixing by hand in a bowl.
- Keep pancakes relatively small to make flipping easier.
- Oat flour absorbs liquid, so the batter may thicken while sitting.
- Add liquid gradually rather than making the batter runny.
- Use a ripe banana for natural sweetness.
- Nutrition calculations exclude optional toppings, cooking oil, and milk.
Nutrition Facts
2 servings per recipe
Serving size3 small or 1 large pancake
Calories
235| % Daily Value* | |
|---|---|
| Total Fat 7.5g | 10% |
| Saturated Fat 1.3g | 7% |
| Trans Fat 0g | |
| Cholesterol 93mg | 31% |
| Sodium 38mg | 2% |
| Total Carbohydrate 36g | 13% |
| Dietary Fiber 6g | 21% |
| Total Sugars 8g | |
| Includes 0g Added Sugars | 0% |
| Protein 9g | 18% |
| Vitamin D 0.5mcg | 3% |
| Calcium 45mg | 3% |
| Iron 2.3mg | 13% |
| Potassium 415mg | 9% |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition Disclaimer: Nutrition facts are estimates and may vary depending on ingredient brands, measured quantities, substitutions, cooking fats, and toppings. The values above do not include optional toppings or added cooking oil.
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Frequently Asked Questions
Can I make banana oat flour pancakes without regular flour?
Yes. These pancakes use oat flour made from ground rolled oats, so there’s no need to add traditional wheat flour. If you need a gluten-free recipe, make sure your oats are specifically certified gluten-free.
Do these banana pancakes need added sugar?
No. A ripe banana provides natural sweetness, so there’s no added sugar in the basic batter. Sweetened toppings will change the total sugar content.
Can I make oat flour in a blender?
Absolutely. Add old-fashioned rolled oats to a blender, Magic Bullet, or food processor and process until they resemble fine flour. Measure the finished flour for the recipe, and you can also use that same blender or Magic Bullet to blend the banana, egg, and ground flaxseed into a smooth batter instead of mixing by hand in a bowl.
Why are my oat flour pancakes falling apart?
The batter may be too thin, the pancakes may be too large, or you may be flipping them before the bottoms are set. Try making smaller pancakes, using less liquid, and allowing the first side to firm up before flipping.
Can I make these pancakes without an egg?
An egg-free version may be possible using flaxseed gel and additional liquid, but the texture and cooking behavior will differ. The recipe above uses one egg and should not be represented as a tested egg-free recipe.
Can I freeze banana oat pancakes?
Yes. Let the cooked pancakes cool, then freeze them in a suitable container with parchment paper between layers. Reheat thoroughly before serving.
