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Easy Baked Oat Banana Pancake Cups Recipe with Maple Syrup for Breakfast

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These baked oat banana pancake cups are a quick, easy, and nutritious breakfast option that eliminates the need for flipping pancakes. They are fluffy, slightly caramelized, and perfect for busy mornings or make-ahead meals.

Ingredients

Scale
  • 1 cup rolled oats (90g)
  • 2 medium ripe bananas, mashed
  • 2 large eggs, room temperature
  • 1/2 cup milk (120ml), dairy or plant-based
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon (optional)
  • Pinch of salt
  • Maple syrup for serving

Instructions

  1. Preheat your oven to 350°F (175°C) and lightly grease your muffin tin with butter or non-stick spray.
  2. Mash the bananas in a large mixing bowl until smooth but still slightly chunky.
  3. In a separate bowl, combine the dry ingredients: oats, baking powder, cinnamon, and salt. Stir well.
  4. Add eggs, milk, and vanilla extract to the mashed bananas. Whisk until smooth and uniform.
  5. Fold the dry ingredients into the wet mixture gently, stirring just until combined.
  6. Spoon the batter into each muffin cup, filling about 3/4 full.
  7. Bake in the preheated oven for 15-18 minutes. Check at 15 minutes with a toothpick; it should come out clean or with a few crumbs.
  8. Remove from oven and let cool for 5 minutes before removing from the tin.
  9. Serve warm with a generous drizzle of maple syrup.

Notes

Use ripe bananas for maximum sweetness. Grease muffin tin well to prevent sticking. Avoid overmixing the batter to keep texture tender. Baking time may vary depending on oven and equipment. For vegan version, replace eggs with flax eggs and use plant-based milk. Can add blueberries, nuts, or spices for variation.

Nutrition

Keywords: baked pancakes, oat banana pancakes, breakfast cups, healthy pancakes, maple syrup, easy breakfast, gluten-free pancakes, vegan pancakes option

Find it online: https://recipebelle.com/easy-baked-oat-banana-pancake-cups-recipe-with-maple-syrup-for-breakfast/