Banana Oat Pancakes
Kid-friendly vegetarian pancakes made with rolled oats, bananas, eggs, and milk for a healthy family breakfast. A simple Tuesday breakfast scaled for two adults and two children.
- breakfast
- family-meal
- Healthy
- kid-friendly
- pancakes
- tuesday
- Vegetarian
Shopping options
Check ingredients to include themPackage used · most used first
ripe bananas · 2 Count
Fresh Bunch of Bananas – 5-7 Bananas
67%
Details
rolled oats · 1.5 Cup
Kroger® 100% Whole Grain Old Fashioned Oats
24%
Details
large eggs · 2 Count
Kroger® Grade A Large White Eggs
17%
Details
2% milk · 0.75 Cup
Kroger® 2% Reduced Fat Milk Half Gallon
9%
Details
vanilla extract · 1 Teaspoon
Private Selection® Pure Vanilla Extract
8%
Details
baking powder · 2 Teaspoon
Kroger® Baking Powder
4%
Details
unsalted butter · 2 Teaspoon
Kroger® Unsalted Butter Sticks
Sale
2%
Details
ground cinnamon · 0.5 Teaspoon
Ground Cinnamon - Kroger - 4 Oz
1%
Details
fine salt · 0.25 Teaspoon
Kroger® Salt
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- rolled oats-1 1/2 cups
- ripe bananas-2 medium
- large eggs-2 count
- 2% milk-3/4 cup
- baking powder-2 teaspoons
- unsalted butter-2 teaspoons
- vanilla extract-1 teaspoon
- ground cinnamon-1/2 teaspoon
- fine salt-1/4 teaspoon
Add rolled oats, bananas, eggs, 2% milk, baking powder, cinnamon, vanilla, and salt to a blender.
Blend on high for 30 to 45 seconds until the batter is mostly smooth and pourable, then let it rest for 3 minutes so the oats hydrate.
Unplug the blender before scraping near the blades.
Heat a nonstick skillet over medium heat and melt 1/2 teaspoon butter to lightly coat the surface.
Keep children away from the hot skillet and melted butter.
Pour 1/4 cup batter per pancake into the skillet and cook for 2 to 3 minutes, until the edges look set and bubbles form on top.
Pour batter carefully into the hot skillet to reduce splattering.
Flip the pancakes and cook for 1 to 2 minutes more until golden brown and cooked through, then move them to a plate.
Cook pancakes until the centers are set because the batter contains eggs.
Repeat with the remaining batter, adding small amounts of butter as needed and keeping the heat at medium to medium-low to prevent over-browning.
Use the spatula carefully around the hot skillet to avoid splattering hot batter.
Serve warm as a Tuesday breakfast with the pancakes soft, lightly browned, and easy to cut for children.
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