Oat and Banana Pancakes — Healthy Panqueques de Avena y Plátano

Versión en Español

Oat and banana pancakes, or panqueques de avena y plátano, are made from rolled oats ground into flour and mixed with mashed ripe banana, milk, egg, cinnamon, vanilla, and a teaspoon of sugar, then cooked in a little butter over low heat until golden. They take 10 minutes of preparation and 20 minutes of cooking, and serve 4.

A healthy, easy, and quick breakfast, perfect with honey, jam, or fresh fruit.

How to Make Oat and Banana Pancakes?

The oats are blended into a fine flour, the banana is mashed, and both are mixed with the milk and egg into a smooth, pourable batter. Each pancake is cooked over low heat until bubbles appear, flipped, and cooked until golden.

Nutritional Information

Each serving of oat and banana pancakes contains approximately 390 kcal, 52 g of carbohydrates, 15 g of fat (7 g of saturated fat), 14 g of protein, 7 g of fiber, 7 g of sugars, 75 mg of cholesterol, and 90 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Homemade Oat and Banana Pancakes Recipe

Preparation: 10 minutes
Cooking: 20 minutes
Servings: 4

Ingredients

• 250 g (2½ cups) of rolled oats
• 200 ml (¾ cup + 1 tablespoon) of milk
• 40 g (3 tablespoons) of butter
• 1 ripe banana
• 1 large egg
• 1 teaspoon of sugar
• 1 tablespoon of vanilla extract
• ½ teaspoon of ground cinnamon
• To serve: chopped walnuts, sliced banana, honey, and mixed berries

Instructions

1. Place the rolled oats in a food processor or hand blender and process for a couple of minutes into a fine flour. Mash the ripe banana on a plate with a fork until smooth. Combine both in a large bowl.

2. Add the milk and egg and mix with a wooden spoon until smooth. Add the cinnamon, vanilla, and sugar or sweetener, mix well, and adjust the texture if needed until you have a smooth, pourable batter.

3. In a medium nonstick skillet, melt a teaspoon of butter over low heat, pour in a spoonful of batter, spread it, and cook until the surface starts to bubble. Flip and cook until golden. Set aside on a plate and repeat with the rest of the batter.

4. Serve the pancakes one by one or in stacks of 3 to 5, drizzled with honey, caramel sauce, or jam, and topped with sliced banana, fresh berries, or chopped walnuts.

Additional Tips

Use a spotty banana

Black spots mean the banana’s starch has turned into sugars, which add natural sweetness and keep the pancakes moist.

Cook over low heat

Low heat browns the pancakes evenly without burning the banana’s natural sugars, which caramelize at a lower temperature than refined sugar.

Skip the sugar if you like

With a very ripe banana, you can leave the sugar out, especially if you serve them with honey.

Frequently Asked Questions (FAQs)

1. Can I use plant based milk?

Yes. Replace the 200 ml of cow’s milk with almond, oat, or coconut milk. The texture stays similar, although the flavor changes slightly.

2. Why do my pancakes fall apart when I flip them?

Usually the pan was not hot enough at the start or you flipped too early. Wait until the surface is full of bubbles and the edges look dry and set.

3. Can I freeze the pancakes?

Yes. Once cool, separate them with parchment paper and store them in an airtight bag for up to 2 months. Reheat them in the toaster or oven.

4. Do I need to add sugar?

The recipe uses one teaspoon, but with a very ripe banana you can leave it out entirely, especially if you serve them with honey.

History of Oat Pancakes

Pancakes go back to ancient Greece and Rome, where they were called teganites. The oat and banana version is a modern evolution, popular as a wholesome breakfast.

Did You Know?

Like oats, nuts such as almonds, coconut, peanuts, and cashews provide natural proteins and fats that are an excellent source of energy.

Recommended

• Chilean Panqueques with Manjar Recipe
• Oatmeal Waffles Recipe
• Chilean Banana and Manjar Crepes Recipe
• Homemade Oat Bread Recipe