Oat Pancake Recipe with Banana and Yogurt

This oat pancake recipe blends rolled oats with banana, eggs and yogurt into small, tender breakfast pancakes. A short rest lets the oats absorb liquid before cooking. These pancakes are softer than wheat-flour pancakes, so make them small and wait for set edges before turning. The ripe banana contributes sweetness without sugar in the batter. Serve with fruit or a little maple syrup, and use certified gluten-free oats only if that labeling is needed.

What matters for oat pancake

A blender makes the oats fine enough for a cohesive batter. Bananas vary in size, so use the peeled weight and add milk only if the rested batter is too stiff to spread. Low-medium heat gives the center time to cook before the banana sugars brown the surface. Avoid pressing after flipping.

Recipe at a glance

Yield: 12 small pancakes; 2 servings. Preparation: about 10 minutes. Cooking: about 20 minutes. Total elapsed time: about 40 minutes. Includes about 10 minutes for the resting, rising, cooling or chilling described below.

How to make oat pancake

How to tell when it is ready

Pancakes are golden with a set soft center and no wet batter.

Tips

• Weigh peeled banana.
• Rest batter.
• Keep pancakes small.
• Use moderate heat.

Troubleshooting

• Burnt outside: reduce heat.
• Breaks on flipping: wait for edges to set.
• Too thick: add milk after resting.

Substitutions

• Use plant yogurt and milk if dairy avoidance is needed; eggs remain.
• Oat flour can replace blended oats by the same weight.

Variations

• Add 20 g blueberries to the batter after resting.

Serving suggestions

• Top with berries.
• Add plain yogurt.
• Serve with a little maple syrup.
• Pair with tea or coffee.

Make ahead

Cook a batch ahead and chill; freshly mixed batter is best cooked the same day.

Storage

Refrigerate cooked pancakes up to 3 days. Reheat until hot throughout. Freeze separated pancakes up to 1 month for quality.

Food safety

Keep perishable ingredients at 4°C/40°F or below. Refrigerate perishable leftovers within 2 hours, or within 1 hour above 32°C/90°F. Use clean equipment and separate raw animal ingredients from ready-to-eat food.