Recipe courtesy of
Ginevra Iverson
for
Food Network Kitchen
Recipe courtesy of
Ginevra Iverson
for
Food Network Kitchen
Watch how to make this recipe.
Banana Oat Pancakes
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- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 16 to 18 pancakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 17 servings
- Calories
- 130
- Total Fat
- 3 g
- Saturated Fat
- 2 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 2 g
- Sugar
- 9 g
- Protein
- 2 g
- Cholesterol
- 7 mg
- Sodium
- 159 mg
This recipe is sponsored by Califia Farms. These hearty banana oat pancakes are proof that comfort food and nutrition can happily share the same plate. Made with whole rolled oats, soy milk and ripe bananas, they offer a naturally sweet, fiber-rich base with a solid boost of plant-based protein—thanks especially to soy milk and oats, both known for their protein and heart-healthy benefits. Blending the oats into the batter creates a tender, fluffy texture while keeping the pancakes satisfying and energizing. Finished with walnuts and maple syrup, they’re a balanced breakfast that fuels your morning without weighing you down, perfect for anyone looking to eat more plant-forward while still enjoying a cozy classic.
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 16 to 18 pancakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 17 servings
- Calories
- 130
- Total Fat
- 3 g
- Saturated Fat
- 2 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 2 g
- Sugar
- 9 g
- Protein
- 2 g
- Cholesterol
- 7 mg
- Sodium
- 159 mg
Ingredients
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Directions
- Whisk together the flour, baking powder and salt in a large bowl; set aside.
- Pulse the oats in a blender until coarsely ground. Add the soy milk, sugar, vanilla, 2 tablespoons of the butter and 2 of the bananas and blend until smooth. Pour the wet ingredients into the dry ingredients and whisk until just combined (it's okay if there are a few lumps).
- Heat a large nonstick skillet, large cast-iron skillet or griddle over medium-low heat until hot, 3 to 5 minutes. Add 1 1/2 teaspoons of the butter in a thin layer. In batches, pour in 1/4-cup portions of the batter. Cook the pancakes until the undersides are golden brown, about 3 minutes. Flip and cook until the second sides are golden brown, about 2 minutes more. Transfer to a serving platter. Repeat over medium-low heat with the remaining batter and more melted butter as needed; wipe the pan clean of any browned butter with a paper towel as needed.
- Serve the pancakes immediately, or to make the pancakes ahead, preheat the oven to 250 degrees F. Place the pancakes in a single layer on a wire rack set over a baking sheet and keep them warm in the oven. By holding the pancakes over a wire rack, their edges will stay crisp while the insides remain soft and fluffy.
- When ready to serve, slice the remaining banana and top the pancakes with the sliced bananas, maple syrup and walnuts.
Cook’s Note
When measuring flour, we spoon into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
