Hearty Banana Oat Flapjacks

  • 2 large ripe bananas, peeled and sliced
  • 1 Tablespoon(s) granulated sugar
  • 1 Cup(s) all-purpose flour
  • 1/2 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
  • 1 Tablespoon(s) Baking Powder
  • 1/4 Teaspoon(s) ground cinnamon
  • 1/4 Teaspoon(s) salt (optional)
  • 1 Cup(s) fat-free milk
  • 1 Egg, lightly beaten
  • 2 Tablespoon(s) vegetable oil
  • Aunt Jemima® syrup, warmed
  • Banana slices (optional)
  • Coarsely chopped walnuts or pecans (optional)

Cooking Instructions

In medium bowl, combine banana slices and sugar; stir to coat slices with sugar. Set aside. In large bowl, combine flour, oats, baking powder, cinnamon and salt; mix well. In medium bowl, combine milk, egg and oil; blend well. Add to dry ingredients all at once; mix just until dry ingredients are moistened. (Do not overmix.) Heat griddle over medium-high heat (or preheat electric skillet or griddle to 375°F). Lightly grease griddle. For each pancake, pour scant 1/4 cup batter onto hot griddle. Top with four or five banana slices. Turn pancakes when tops are covered with bubbles and edges look cooked. Serve with warm syrup and, if desired, additional banana slices and nuts.


Hearty Banana Oat Flapjacks is rated 5.0 out of 5 by 2.
Rated 5 out of 5 by from These are really great! I have made these multiple times. I no longer roll the banana slices in sugar, just add sliced banana to the top of the pancakes. I don't add the salt either. These have a lovely texture, light yet chewy. Best pancakes I have ever made, especially topped with freshly picked mangoes from the garde and maple syrup.
Date published: 2017-02-22
Rated 5 out of 5 by from Simple to make... and tasty I made the banana option and they were still light and fluffy. I used regular oats and that worked out fine. We enjoyed them so much that we used them for an open faced sandwich for lunch!!
Date published: 2018-09-16
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