Giant Oat Banana Almond Butter Maple Pancakes
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
Thick, fluffy oat pancakes loaded with banana, almond butter and maple syrup, built to fuel a serious bulk.
Some mornings call for a pancake that eats like a meal, and this is that pancake. Oats, banana, almond butter, and maple syrup come together in thick, golden rounds that fuel a serious training day. One giant stack, zero regrets, maybe a nap after.
🥄 Ingredients
- 🫗 1 cup (100g) rolled oats, blended into flour
- 🫗 2 large eggs
- 🫗 2 ripe bananas, one mashed and one sliced
- 🫗 1 cup (250ml) whole milk
- 🫗 1 scoop (35g) vanilla whey protein powder
- 🫗 1 teaspoon baking powder
- 🫗 1/2 teaspoon ground cinnamon
- 🫗 Pinch of salt
- 🫗 2 tablespoons (32g) almond butter, warmed
- 🫗 2 tablespoons (40ml) pure maple syrup
- 🫗 1 teaspoon butter or oil (for the pan)
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
Blend the rolled oats in a food processor until they form a coarse flour.
In a large bowl, whisk the oat flour, whey, baking powder, cinnamon and salt.
In another bowl, mash one banana with a fork and whisk in the eggs and milk.
Pour the wet ingredients into the dry and fold until just combined; do not overmix.
Heat a buttered nonstick skillet over medium heat. Ladle in one large scoop of batter per pancake and cook 3-4 minutes per side until golden and puffed.
Stack the pancakes, top with the sliced banana, warmed almond butter and a generous pour of maple syrup.
⚠️ Common Mistakes
- ✕
Overmixing the batter, which develops gluten and makes dense, rubbery pancakes.
- ✕
Flipping too early; wait for bubbles to burst around the edges before turning.
- ✕
Cooking on high heat, which burns the butter and leaves raw centers.
🔄 Variations
Swap almond butter for peanut or hazelnut butter.
Fold in chocolate chips or blueberries with the sliced banana.
Top with Greek yogurt and berries for a lighter, higher-protein version.
🧊 Storage
- 📦
Cool the pancakes fully, then store in an airtight container in the fridge for up to 3 days.
- 📦
Freeze in a single layer for up to 2 months and reheat in a toaster or skillet.
💡 Chef Tips
Tip 1: Rest the batter for 5 minutes so the oat flour hydrates and the pancakes turn fluffy, not gritty.
Tip 2: Use medium heat; too hot and the outside burns before the thick middle cooks through.
Tip 3: Warm the almond butter in 10-second microwave bursts so it drizzles over the stack.
Tip 4: Blend the oats yourself for a fresher flavor than store-bought oat flour.
❓ FAQ
Can I make these pancakes without a blender? Yes, use store-bought oat flour or grind oats in a food processor.
Why are my pancakes falling apart? Usually from too much protein powder; add a splash of milk if the batter looks too thick.
How many calories per serving? About 720 calories with 39g of protein for two giant pancakes.
Can I meal prep them? Yes, they freeze beautifully; just reheat and add fresh toppings.
🔗 Related Recipes
About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →