When it comes to breakfast, we all crave something delicious yet nourishing to start our day on the right note. Oats and banana pancakes check all the boxes—fluffy and packed with wholesome ingredients. The best part? These pancakes contain no refined sugar and no refined flour, making them a guilt-free treat you can enjoy every morning.
Unlike traditional pancakes made with all-purpose flour and processed sugar, these pancakes rely on natural ingredients to provide energy, fiber, and essential nutrients. The combination of oats and bananas ensures sustained energy release, keeping you full and satisfied for longer periods. Oats and banana pancakes are proof that healthy eating doesn’t mean compromising on taste. With simple, natural ingredients and no refined sugar or flour, they are an excellent way to fuel your body with the goodness it needs. Whether you enjoy them plain, with a touch of honey, or loaded with fresh berries, these pancakes are a delightful and nutritious choice to make every morning special!
WHAT YOU’LL LOVE ABOUT THIS
- Quick & Easy to Make
- Great for Meal Prep
- Customizable
- Wholesome & Nutritious
INGREDIENTS USED IN MAKING OATS AND BANANA PANCAKES
BANANA
Bananas act as a natural sweetener and binding agent in these pancakes. Their high moisture content makes the batter soft, while their natural sugars caramelize during cooking, adding depth of flavor. Ripe bananas are best because they mash easily and provide better sweetness. Additionally, bananas are rich in potassium, fiber, and essential vitamins, making your pancakes not just delicious but also nutritious.
MILK
Milk helps in creating a smooth batter and provides moisture to the pancakes. It also contributes to the texture, ensuring that the pancakes turn out soft and fluffy. If you’re using dairy milk, it adds a bit of creaminess, while plant-based alternatives like almond or oat milk can offer a slight nutty flavor. When you add vinegar to milk, the acidic vinegar reacts with the proteins in milk, causing it to curdle and thicken. The slightly thickened milk adds tenderness to the pancakes, making them softer and less dense. I have used Nestle toned milk.
OIL
Oil plays a crucial role in keeping the pancakes moist and preventing them from becoming dry or tough. It also helps in creating a golden-brown crust when cooking. A neutral oil like vegetable oil or coconut oil works best, depending on the flavor profile you prefer.
TRUNATIV
TruNativ Everyday Sweet is a natural, zero-calorie sugar replacer designed to mimic the taste and texture of sugar without the associated calories or insulin spikes. It combines Monk Fruit extract and Erythritol to achieve a 1:1 sweetness ratio with sugar, making it suitable for various applications. It is perfect to make these oats and banana pancakes.
OATS FLOUR
Oats flour is the main dry ingredient in these pancakes. It provides structure, making the pancakes hearty and filling. Oats are naturally gluten-free (if processed in a gluten-free facility) and are packed with fiber, which aids digestion and helps maintain steady blood sugar levels. Using oats flour instead of refined flour makes these pancakes a healthier option for everyday breakfasts.
BAKING SODA
Baking soda acts as the leavening agent, helping the pancakes rise and become fluffy. The baking soda reacts with buttermilk, creating bubbles that make the pancakes light and airy. Without it, the pancakes might turn out dense and flat. You can buy the baking soda from here.
EQUIPMENTS USED OATS AND BANANA PANCAKES
A a few kitchen staples that should always be there in the kitchen are mentioned below.
Measuring Cups and Measuring Spoons are the first thing that anybody who in cooking or baking needs. The right quantities will help in the desired outcome so these two things are a must.
A whisk is necessary to mix all the ingredients.
I have used this non-stick pan to cook my pancakes.
TIPS TO MAKE OATS AND BANANA PANCAKES
- The riper the banana, the sweeter and softer it is, making it easier to mash and incorporate into the batter.
- Adding vinegar (or lemon juice) to milk creates buttermilk, which reacts with baking soda to create light and airy pancakes.
- Oats pancakes take a little longer to cook than regular pancakes, so use a medium to low flame to avoid burning.
- Always preheat your pan for 2-3 minutes before adding the batter. A too-cold pan makes pancakes greasy, while a too-hot pan burns them before they cook through.
- Serve with Healthy Toppings like Nut butters, honey, fresh fruits, yogurt, or dark chocolate pair well with oats and banana pancakes.
- 1 banana
- ½ cup milk + 1 tsp vinegar
- ¼ tsp vanilla
- 1 tbsp oil
- 2 tbsp trunativ
- ¾ cup oats flour
- ¼ tsp baking soda
- In a bowl, add milk and vinegar. Let it sit for 5 minutes until it starts to curdle. This is your buttermilk.
- In another bowl, add riped banana and mash it using a fork until smooth.
- Now, add the prepared buttermilk, vanilla, oil and Trunativ in the mashed bananas. Mix everything until smooth.
- Add in the dry ingrendients - oats flour and baking soda. Give a final mix to form a lump free batter.
- On a non-stick pan, add about ¼ cup of the batter. Let the pancakes cook slowly. When you see bubbles on top, flip the pancakes carefully. Cook from both the sides.
- Serve them with fresh berries and bananas.
If you like my Oats and banana pancakes recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!
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