Banana Pancakes

Cost Per Serving: $0.27
Yields 6 Servings


  • 1 1/4 cups rolled oats
  • 1 tsp. baking powder
  • 1 cup milk (use soy, almond, or other dairy-free varieties to make this recipe completely dairy-free)
  • 1 banana, unpeeled (enough for 1/4 cup mashed)

Optional Lean Protein To Serve With:

  • Turkey bacon
  • Chicken sausage
  • Canadian bacon

Suggested Toppings:

  • Fresh fruit
  • Honey
  • Nuts


  1. In a food processor, blitz the rolled oats into a very fine oat flour.
  2. Combine the flour and baking powder.
  3. Mash the bananas into a large bowl.
  4. Add milk to mashed bananas and mix together.
  5. Add in the dried ingredients and stir lightly.
  6. Heat a lightly-greased nonstick skillet over medium-low heat.
  7. Pour 1/4 cup of pancake batter into pan.
  8. Cook until golden brown on both sides, about 4-5 minutes. Watch for the batter to bubble to know when to flip.
  9. Serve warm on their own or add your favorite topping. Enjoy!

**Recipe adapted from Epicurean.


About Hays County Food Bank

We are passionately committed to improving lives through food assistance programs, nutrition education, and advocacy.


  1. lisalease1

    I have been wanting to try banana pancakes for at least a year now but I just can’t get myself to do it. The pancakes from your picture looks really good and the recipe seems simple enough. I may give these a try this weekend!


  2. I love your recipe!! 🙂 And you have a very lovely blog!! 🙂


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