hearty banana oat pancakes served with warm syrup on a plate

Banana Oat Pancakes

  • 30 mins
  • 12 servings
  • 120 kcal per serving


    • Quaker Oats 45g
    • Granulated sugar 1 tbsp
    • Plain flour 120g
    • Baking Powder 1 tbsp
    • Ground cinnamon 1/4 tsp
    • Salt (optional) 1/4 tsp
    • Semi skimmed milk 245g
    • Egg, lightly beaten 1
    • Vegetable oil 2 tbsp
    • Golden syrup, warmed 1 tsp
    • Banana slices (optional)
    • Coarsely chopped walnuts or pecans (optional)


  • 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 190°C). Lightly grease griddle.
  • For each pancake, pour scant 60ml 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 pancakes served with warm syrup on a plate
Traditional Wholegrain Oats View product


Throw open the cupboard of possibility, the freezer of anything goes. Add a splash of this, a sprinkle of that, and a good dollop of winging it. Go Forridge.