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Oatmeal and Banana Pancakes


Nut-Free, Soy-Free

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  • 2 cups rice, almond, or oat milk
  • 1-1/2 cups old-fashioned rolled oats
  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/4 cup wheat germ
  • 2 tablespoons brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs — beaten
  • 1/4 cup vegetable oil [use canola, extra-ligh olive, coconut, or grapeseed oil for soy-free]
  • 1 ripe banana — mashed with a fork



Step 1

In bowl, pour milk over rolled oats; let stand for 5 to 10 minutes.

In another bowl, stir together flours, wheat germ, sugar, baking powder, and salt.

Beat eggs, oil, and banana together; add to dry ingredients along with milk/oats mixture, stirring just until mixed (if batter is too thick, add a little more milk).

Heat a large greased skillet over medium to medium-high heat or a griddle to 350ºF.

Pour in about 1/4 cup batter for each pancake and cook for about 3 minutes or until bubbles on top break but do not fill in, and bottoms are golden and set.

Turn over and cook for about 30-60 seconds longer, or until nicely set and golden brown.

Hold pancakes in a 200ºF oven until ready to serve.

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