We’ve all had leftover bananas. I bet you even have some sitting on your counter right now. Surrounded by fruit flies. Don’t you just hate that???
Summer fruit flies kill me. I’ve tried every trick in the book! (And if you have any others, send them my way!). I can’t have my bananas sitting on the counter, so I’ve got to think up ways to use them up. The thing is though, I’m not the biggest banana person. I like bananas – freshly ripe and creamy. But when I start to mix them into other foods – I get picky.
I make pancakes for breakfast at least once a week – my kids can’t get enough. Even my husband has gotten in on the pancake fun as we explore creative flavors. These are our favorite!
When I served these up for breakfast one weekday morning, I got a 2 out of 3 from the kiddies (since one of them detests bananas, and there was no hiding them here!)
The great thing about this recipe is that they’re not altogether bad for you. Chock full of oats and potassium-rich bananas, they offer more than the standard pancake – and they’re even dairy-free! Although if you want to go even healthier, try these incredible 4-ingredient Paleo banana pancakes from kitchen-tested. They’re amazing!
Banana Oat Pancakes
1 cup white whole wheat flour
1/2 cup oats
1 1/2 tsp baking powder
1/2 tsp cinnamon
1 tsp vanilla
2 tbsp sugar
1 cup mashed banana (from 2 large)
1 tbsp melted coconut oil
1 cup coconut milk
coconut oil, for frying
cinnamon honey walnut butter, for serving
sliced bananas and maple syrup, for serving
In a bowl, combine the flour, oats, baking powder and cinnamon and whisk to incorporate. In a separate bowl, mix the sugar, banana, egg, oil and milk. Pour the wet ingredients into the dry and mix until just incorporated. Melt coconut oil in a frying pan and fry the pancakes until golden on both sides.
NOTE: adjust sweetener, as needed, depending on the ripeness of your bananas.