Wholemeal, Oat and Banana Pancakes

    35 min

    A basic whole-grain pancake. We also like to change it up a bit by adding 8 tablespoons apple puree or sauce and 1 1/2 teaspoons of cinnamon instead of the banana.

    375 people made this

    Serves: 6 

    • 80g rolled oats
    • 120g wholemeal flour
    • 100g plain flour
    • 4 tablespoons dark brown soft sugar
    • 2 tablespoons dried powdered milk
    • 1/2 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 1 egg
    • 500ml milk
    • 2 tablespoons vegetable oil
    • 1 teaspoon vanilla extract
    • 1 banana, mashed

    Prep:15min  ›  Cook:15min  ›  Extra time:5min resting  ›  Ready in:35min 

    1. Place the oats into a blender and blend until the texture resembles coarse flour. Whisk together the blended oats, wholemeal flour, plain flour, brown sugar, powdered milk, baking powder, bicarb and salt in a bowl; set aside.
    2. Whisk together the egg, milk, vegetable oil and vanilla. Stir in the mashed banana. Pour the egg mixture into the flour mixture and stir just until moistened. Let the batter stand for 5 minutes.
    3. Heat a lightly oiled frying pan over medium-high heat. Drop batter by large spoonfuls onto the pan, and cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter.

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    Reviews in English (341)


    Quick tips - I omitted powdered milk, no biggie - Used all whole wheat flour (no all-purpose), still great - Blended quick oats to a flour-like texture and that worked perfectly - Rather than mashing banana, I just threw the egg, milk, banana and vanilla in the blender, mixed it all up and added it to the flour mixture, worked great. I have never been a whole wheat fan, but as I'm getting older and realize how important nutrition really can be, expecially with diabetes in the family, I am trying to just make better choices when possible and using less white flour and sugar is one of the big ones. This was my first whole wheat baking experience and I have to say they were not only much better than I thought they would be, they were FANTASTIC! I will be makng these often. Next time I may add flax seeds and/or protein power to add a little extra umph...probably won't even be able to tell  -  16 Jun 2010  (Review from Allrecipes US | Canada)


    I thought these were awesome! I made a half-recipe since I was just cooking for my boyfriend and myself and it yielded 8 pancakes, 1/4 cup of batter each. To make them more healthy I used (for 3 servings) one egg white instead of the egg, 1.5 Tbsp applesauce instead of the oil, and skim milk. As others mentioned I added cinnamon and used a very ripe banana for mashing. With my substitutions the caloric content is about 195 calories per pancake and only 1g of fat, not bad! Thanks for the great recipe! I will be making these again!  -  11 Jul 2009  (Review from Allrecipes US | Canada)


    I made these according to recipe, only adding a little nutmeg and cinnamon and using lowfat buttermilk instead of plain milk. With most pancake recipes that use oatmeal, I let the batter sit on the counter for a bit before making the pancakes. My kids gobbled these up and asked for seconds! I didn't eat any myself, but they sure enjoyed them. I served them with Absolute Best Pancake Syrup, which is also from this site. There were a few leftover, so I froze them in freezer bags in two portions for my kids so all I have to do is heat them in the toaster the next morning. A+ recipe.  -  05 Jun 2009  (Review from Allrecipes US | Canada)