Directions
Prepare Dry Ingredients:
In a large bowl, whisk together the rolled oats, whole wheat flour, baking powder, salt, and ground cinnamon.
Prepare Wet Ingredients:
In another bowl, mix the mashed bananas, grated apple, eggs, milk, honey (if using), vegetable oil (or melted butter), and vanilla extract until well combined.
Combine Ingredients:
Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be slightly lumpy, which is okay. Avoid overmixing.
Cook Pancakes:
Heat a non-stick skillet or griddle over medium heat and lightly grease with oil or butter.
Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes and cook until golden brown on the other side, about 1-2 minutes more.
Serve:
Serve the pancakes warm with your favorite toppings, such as fresh fruit, yogurt, honey, or maple syrup.
Kitchen Equipment Needed
Mixing bowls
Whisk
Grater (for the apple)
Non-stick skillet or griddle
Spatula
Tips and Variations
Add-Ins: Stir in a handful of nuts, chocolate chips, or dried fruit for extra flavor and texture.
Apple Varieties: Use any type of apple you like, but tart apples like Granny Smith will add a nice contrast to the sweetness of the bananas.
Dairy-Free Option: Use almond milk, oat milk, or another plant-based milk in place of dairy milk.
Gluten-Free Option: Substitute the whole wheat flour with a gluten-free flour blend.
How to Store Leftovers
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the pancakes in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. Reheat frozen pancakes in the toaster or microwave before serving.
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