Deliciously hearty and heart-healthy too! Oatmeal Pancakes with Banana and Coconut are a flavorful way to start any day!
You'll FLIP for the flavor of these delicious oatmeal pancakes. They're not your typical light and airy pancakes, but they are beautifully textured and highly satisfying.
If you're a banana and coconut fan, I've got plenty of other recipes for you to check out while you're here. My blueberry banana quick bread is so delicious, and this slow cooker banana coconut pudding is sure to delight anyone with a sweet tooth. But if you're looking for something savory check out my recipe for Coconut Crusted Tuna Steaks, you'll be glad you did!!
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- The ingredient list:
- Ingredient information:
- Kitchen tools and equipment needed:
- The best oatmeal to use for oat pancakes:
- Swap outs and mix in suggestions:
- Best way to keep pancakes warm:
- Renee's top tips and tricks for recipe success:
- Can oatmeal pancakes be frozen?
- Can you reheat oatmeal pancakes in the toaster?
- Additional recipes featuring oatmeal:
- Printable Recipe Card
The ingredient list:
*Please note that the exact measurements along with a new "shop the recipe" feature from Instacart is available in the printable recipe card.
OLD-FASHIONED ROLLED OATS are slightly chewy and lend a hearty texture to oat pancakes. Rolled oats are oat groats that have been steamed and flattened with rollers. Old-fashioned rolled oats and rolled oats can be used interchangeably for this recipe.
COCONUT MILK is a tasty replacement for cow's milk when making these pancakes, as it enhances the overall coconut flavor. I used a light variety of coconut milk, but feel free to use full-fat coconut milk.
*Note -Using coconut water is NOT advised for this recipe as it does not have the richness required to make flavorful pancakes.
EGGS are the binder that holds the pancakes together as they cook. I use large eggs in all my recipes. This recipe calls for two large eggs at room temperature. Room-temperature eggs blend easier into batters than cold eggs.
OVERRIPE BANANAS can be kept in the freezer, so you'll always have them on hand. Peel them before freezing and place them in a zip-top bag along with the freezing date.
This recipe calls for four overripe medium-sized bananas zing, which is approximately 1½ cups of mashed bananas. The bananas I used were not previously frozen.
A quick note about using frozen bananas: they'll be slightly watery upon thawing. If using previously frozen bananas, you may need a tablespoon or two of additional flour if you feel your batter is too thin.
PURE VANILLA EXTRACT is preferred to imitation vanilla extract for the best flavor. Vanilla bean paste can also be used in equal amounts as what is called for in this recipe.
MELTED BUTTER brings additional flavor and richness to these pancakes. I always use salted butter when cooking and baking, but feel free to use unsalted butter if that's what you prefer.
BAKING POWDER is necessary for giving rise to these dense yet fluffy oatmeal pancakes. Two teaspoons of baking powder will achieve the best lift and texture from this thick banana oat batter.
SALT brings food alive! If ever your food is bland and boring, it's because it isn't appropriately seasoned (i.e. salt). Kosher salt is what I use and what I recommend.
ALL-PURPOSE FLOUR brings structure to pancakes of any kind by forming gluten. For the lightest, fluffiest pancakes, do not overmix the pancake batter once the flour has been added, as overmixing can produce an abundance of gluten, causing tough pancakes.
FLAKED COCONUT can be considered an optional ingredient, but in a recipe for Oatmeal Pancakes with Banana and Coconut, it only seemed fitting to add some sweetened flaked coconut into the batter. Feel free to use unsweetened coconut flakes instead or leave the flaked coconut out entirely.
I chose COCONUT OIL for oiling the griddle pan and the ice cream scoop when scooping pancake batter. Since coconut oil has a very high smoke point, it's the perfect choice over butter, which can sometimes burn when the temperature gets too hot.
Kitchen tools and equipment needed:
- stovetop griddle pan
- pancake turner or slotted spatula
- measuring cups and spoons
- kitchen scale (optional)
- pastry blender (for mashing the bananas)
- pastry brush (for greasing the griddle and scoop)
- mixing bowls
- ice cream scoop (for making uniform size pancakes)
- baking sheet fitted with a rack (for keeping the pancakes warm)
The best oatmeal to use for oat pancakes:
Instant oatmeal and quick-cooking oats are suitable replacements for the old-fashioned oats and rolled oats when making oat pancakes.
Steel-cut oats, however, are not recommended as they'll make the pancakes oddly textured and overly chewy.
Swap outs and mix in suggestions:
- Almond milk may be swapped out for coconut milk, as can oat or vanilla-flavored soy milk.
- Almond, coconut, or maple extract may be substituted for the vanilla extract if desired.
- A measure for measure gluten-free flour may be used in place of the all-purpose flour if needed.
- Canola or vegetable oil may be used in place of the coconut oil.
- Finely chopped nuts (your favorite kind) would make an excellent addition for nut lovers.
- Chocolate chips and sprinkles would also keep the kids (and kids a heart) happy.
Best way to keep pancakes warm:
I like to keep my oven at a low 300 degrees Fahrenheit and place the completed pancakes on a baking sheet fitted with a rack to keep them warm before serving.
The rack aids in good air circulation so the pancakes don't become soggy on the bottom while waiting to be devoured.
Renee's top tips and tricks for recipe success:
- A pastry blender makes quick work of mashing overripe bananas.
- Use an ice cream scoop for evenly sized pancakes.
- Brush the ice cream scoop with a neutral-flavored oil for easier scooping.
- Keep the pancakes light and tender by not over mixing the pancake batter.
- Use the bottom of the scoop to make evenly shaped round pancakes.
- Flip the pancakes with authority!
- Toast additional coconut for topping pancakes.
Can oatmeal pancakes be frozen?
Freeze the pancakes individually on a baking sheet for 5-10 minutes. Once firm, freeze a stack of pancakes, insert an appropriately sized piece of parchment paper between each pancake, and store in an airtight freezer container or freezer bag for up to 3 months.
Can you reheat oatmeal pancakes in the toaster?
Yes, you sure can! I did it yesterday and it worked like a charm.
Using the toaster to reheat previously made pancakes is fun and easy way to eat delicious pancakes all through the week!! Try it!!
Additional recipes featuring oatmeal:
Baked Peanut Butter and Jelly Oatmeal is a great way to start any day. It's a hearty breakfast that will stick with you well into the day, and it tastes delicious!!
If you're looking for homemade bread with a lot of body, and a touch of sweetness, then this Oatmeal Honey Bread is just the ticket!
Chocolate Oatmeal Cookies are delicious cookies that are crispy on the outside, soft, and chewy on the inside with a big hit of chocolate flavor!
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Printable Recipe Card
Oatmeal Pancakes with Banana and Coconut
- 1 cup old-fashioned rolled oats
- 1 cup coconut milk
- 2 large eggs
- 4 medium (approximately 2 cups) overripe bananas
- 1 tablespoon pure vanilla extract
- 2 tablespoons butter melted
- 2 teaspoons baking powder
- ¾ teaspoon kosher salt divided
- 1 cup all-purpose flour
- ¾ cup sweetened flaked coconut divided
- 3 tablespoons coconut oil melted butter may be substituted
- Whisk together the oatmeal, coconut milk, ¼ teaspoon salt, and melted butter in a medium-sized bowl. Set aside.
- Mash the bananas in a large bowl. Whisk the eggs, vanilla, and the remaining ½ teaspoon salt into the mashed bananas.
- Switch to a silicone spatula and stir the baking powder and flour into the banana mixture, making sure to scrape down the sides of the bowl. Add the oatmeal and coconut mixture into the banana mixture stirring well to combine.
- Fold the flaked coconut into the batter and set the mixture aside while heating the griddle pan (or skillet) over medium/high heat and melting the coconut oil.
- When the griddle is not, brush it and the ice cream scoop thoroughly with the coconut oil (or butter).
- Scoop the pancake batter onto the prepared griddle pan (leave flipping space in between each pancake) and cook the pancakes on the first side until bubbles form around the perimeter of the pancakes (approximately 2-3 minutes). Flip each pancake and continue cooking for an additional 1-2 minutes pressing with the spatula to ensure the pancakes are fully cooked in the center.
- To keep the pancakes warm, transfer them to a baking sheet fitted with a wire rack (this prevents the pancakes from getting a soggy bottom) and place them in a low 300-degree oven until ready to serve.
- Before serving, toast ¼ cup of the coconut on the griddle pan making sure to stir them continually until toasted.
- Serve the pancakes with toasted coconut, maple syrup, and butter. Enjoy!
I sincerely hope you'll enjoy today's hearty oat pancakes with banana and coconut as much as I've enjoyed bringing it to you!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
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Until we eat again, I hope you have a delicious day!