Banana Flaxseed Pancakes
Banana flaxseed pancakes turn ripe bananas, oats, and flax into a warm, cinnamon-scented breakfast that tastes cozy and costs very little.
These pancakes are soft in the center, lightly crisp at the edges, and naturally sweet from banana. Rolled oats add body, ground flaxseed brings a nutty flavor, and cinnamon makes the whole kitchen smell like a weekend morning.
Why You’ll Love This Recipe
- Simple pantry ingredients: You only need banana, oats, flaxseed, egg, milk, cinnamon, and baking powder.
- Naturally sweet flavor: Ripe banana gives the batter sweetness without much extra cost.
- Soft and hearty texture: Blended oats make the pancakes tender, while flaxseed adds a gentle nutty bite.
- Fast breakfast: The batter blends in minutes and cooks quickly in one skillet.
Budget & Health Tip: Buy rolled oats and ground flaxseed in larger bags if you can. They cost less per serving and work in oatmeal, smoothies, muffins, and these pancakes. If bananas get spotty, peel and freeze them, then thaw before blending.
Ingredients (Serves 4)
- 2 large ripe bananas, about 1 cup mashed (240 g)
- 1 1/2 cups rolled oats (135 g)
- 1/4 cup ground flaxseed (28 g)
- 2 large eggs
- 1 cup low fat milk (240 ml)
- 1 teaspoon ground cinnamon (2.5 g)
- 2 teaspoons baking powder (8 g)
- 1 to 2 teaspoons neutral oil for the skillet (5 to 10 ml)
Step-by-Step Instructions
1. Blend the Batter
Add the bananas, rolled oats, ground flaxseed, eggs, low fat milk, cinnamon, and baking powder to a blender. Blend until the oats break down and the batter looks smooth but still slightly thick.
Stop and scrape the sides if dry oats cling to the blender. The batter should pour slowly, like a thick smoothie. If it looks too stiff, add 1 tablespoon of milk at a time.
2. Let the Batter Rest
Let the batter sit for 5 minutes. The oats and flaxseed will absorb some milk and the batter will thicken. This short rest helps the pancakes cook up tender instead of gummy.
3. Heat the Skillet
Place a large nonstick skillet over medium heat. Brush it lightly with oil. When a tiny drop of batter sizzles softly on contact, the pan is ready.
4. Cook the Pancakes
Spoon about 1/4 cup batter into the skillet for each pancake. Cook for 2 to 3 minutes, until the edges look set, the bottoms turn golden, and small bubbles appear on top.
Flip gently with a thin spatula. Cook the second side for 1 to 2 minutes, until golden and fragrant. Your kitchen should smell like warm banana bread and cinnamon.
5. Serve Warm
Move the pancakes to a plate and repeat with the remaining batter. Add a tiny brush of oil only if the skillet looks dry. Serve warm with sliced banana, yogurt, berries, or a small drizzle of maple syrup if you like.
Expert Troubleshooting & FAQs
Why is my batter too thick?
Oats and flaxseed keep absorbing liquid as they sit. Add low fat milk 1 tablespoon at a time until the batter pours slowly. Do not make it watery, or the pancakes may spread too much.
Why are my pancakes sticking?
The skillet may not be hot enough, or it may need a light coat of oil. Wait until the pan gives a gentle sizzle before adding batter. Use medium heat so the outside browns without burning.
Can I make these pancakes without a blender?
Yes, but the texture will be more rustic. Use oat flour instead of rolled oats, mash the banana very well, then whisk everything together until thick and smooth.
Can I use plant based milk?
Yes. Unsweetened almond milk, soy milk, or oat milk all work. The batter may thicken a little differently, so adjust with an extra splash if needed.
How do I store leftovers?
Cool the pancakes fully, then store them in an airtight container in the fridge for up to 3 days. Reheat in a toaster, skillet, or microwave until warm and soft.
Estimated Nutritional Facts
These values are rough estimates per serving, based on 4 servings and a light amount of oil for cooking.
- Calories: 285
- Protein: 11 g
- Carbs: 43 g
- Fats: 9 g
Banana Flaxseed Pancakes
Ingredients
- 2 large ripe bananas, about 1 cup mashed (240 g)
- 1 1/2 cups rolled oats (135 g)
- 1/4 cup ground flaxseed (28 g)
- 2 large eggs
- 1 cup low fat milk (240 ml)
- 1 teaspoon ground cinnamon (2.5 g)
- 2 teaspoons baking powder (8 g)
- 1 to 2 teaspoons neutral oil for the skillet (5 to 10 ml)
Instructions
- 1. Blend the Batter. Add the bananas, rolled oats, ground flaxseed, eggs, low fat milk, cinnamon, and baking powder to a blender. Blend until the oats break down and the batter looks smooth but still slightly thick. Stop and scrape the sides if dry oats cling to the blender. The batter should pour slowly, like a thick smoothie. If it looks too stiff, add 1 tablespoon of milk at a time.
- 2. Let the Batter Rest. Let the batter sit for 5 minutes. The oats and flaxseed will absorb some milk and the batter will thicken. This short rest helps the pancakes cook up tender instead of gummy.
- 3. Heat the Skillet. Place a large nonstick skillet over medium heat. Brush it lightly with oil. When a tiny drop of batter sizzles softly on contact, the pan is ready.
- 4. Cook the Pancakes. Spoon about 1/4 cup batter into the skillet for each pancake. Cook for 2 to 3 minutes, until the edges look set, the bottoms turn golden, and small bubbles appear on top. Flip gently with a thin spatula. Cook the second side for 1 to 2 minutes, until golden and fragrant. Your kitchen should smell like warm banana bread and cinnamon.
- 5. Serve Warm. Move the pancakes to a plate and repeat with the remaining batter. Add a tiny brush of oil only if the skillet looks dry. Serve warm with sliced banana, yogurt, berries, or a small drizzle of maple syrup if you like.
