Banana Pancake Oat Bake

This gluten-free banana pancake bake transforms traditional pancakes into a delicious, hands-off breakfast casserole that's perfect for busy mornings. The recipe combines the beloved flavors of banana pancakes with the convenience of a baked dish that can feed the whole family at once.

I created this recipe when I was tired of standing at the stove flipping individual pancakes for my family. Now this pancake bake makes regular appearances at our weekend brunches, and everyone gets to enjoy warm pancakes together instead of in shifts.

Ingredients

• Ripe bananas: provides natural sweetness and that classic banana pancake flavor look for ones with brown spots for best flavor
• Oats: creates the perfect gluten free pancake texture without specialty flours choose old fashioned for best results
• Eggs: provides structure and helps the pancake bake rise and set properly
• Greek yogurt: adds moisture and protein while keeping the texture tender
• Milk: creates the right batter consistency use any dairy or plant based milk
• Monk fruit sweetener: adds sweetness without sugar substitute with honey or maple syrup if preferred
• Vanilla: enhances the overall flavor profile and complements the banana
• Cinnamon: adds warmth and depth to the flavor use freshly ground if possible
• Baking powder: ensures the pancake bake rises properly check that its fresh
• Chocolate chips: adds pockets of melted chocolate throughout use dairy free if needed

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 350°F and allow it to fully preheat. This temperature ensures the pancake bake cooks evenly throughout while developing a beautiful golden brown exterior. Position the rack in the center of the oven for best results.

Blend the Batter:

Place oats eggs Greek yogurt milk monk fruit sweetener vanilla cinnamon and baking powder in your blender. Blend on medium high speed for about 30 to 45 seconds until completely smooth. The oats should be fully broken down creating a smooth pancake batter consistency. Pause and scrape down the sides if needed to ensure everything is well incorporated.

Prepare the Baking Dish:

Take a 9x9 inch baking dish and spray it thoroughly with cooking spray ensuring all corners and sides are well coated. Pour the blended batter into the prepared dish spreading it evenly to all corners. The batter should be relatively thin but completely covering the bottom of the dish.

Add Toppings:

Sprinkle chocolate chips evenly across the top of the batter. You can gently press some of them slightly into the batter while leaving others on top for a beautiful presentation. Consider adding sliced banana on top for extra visual appeal and flavor.

Bake to Perfection:

Place the baking dish in your preheated oven and bake for 30 to 35 minutes. The pancake bake is done when the center is set and no longer jiggles the edges pull away slightly from the dish and the top becomes golden brown. Insert a toothpick in the center if it comes out clean or with just a few crumbs the bake is ready.

Serve and Enjoy:

Allow the pancake bake to cool for about 5 minutes before slicing. This slight cooling period helps the structure set making for cleaner slices. Cut into squares and serve warm topped with maple syrup fresh fruit or a dollop of yogurt if desired.

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The Greek yogurt is my secret weapon in this recipe. I discovered that using full fat Greek yogurt instead of regular yogurt creates an incredibly moist texture while adding protein. My daughter now requests this pancake bake for her birthday breakfast every year, claiming it tastes like banana bread and pancakes had a delicious baby.

Storage and Reheating

This pancake bake keeps beautifully in the refrigerator for up to 4 days in an airtight container. To reheat, simply microwave individual slices for 20-30 seconds or until warmed through. You can also place multiple slices in a 300°F oven for about 10 minutes to reheat while maintaining some of the original texture. The pancake bake also freezes exceptionally well. Cut into individual portions, wrap in plastic wrap, and store in a freezer bag for up to 3 months. Thaw overnight in the refrigerator or reheat directly from frozen in the microwave.

Customization Options

The beauty of this recipe lies in its versatility. You can easily adapt it to suit different dietary needs or flavor preferences. For a dairy-free version, substitute the Greek yogurt with coconut yogurt and use almond milk in place of regular milk. The chocolate chips can be swapped for blueberries, chopped strawberries, or even diced apples and cinnamon for a different flavor profile. Add a scoop of protein powder to the batter for an even more protein-rich breakfast. For texture contrast, consider stirring in chopped walnuts or pecans before baking.

Serving Suggestions

While delicious on its own, this pancake bake shines with thoughtful toppings and accompaniments. Serve warm slices drizzled with pure maple syrup or honey for traditional pancake vibes. Fresh fruit like sliced bananas, berries, or diced mango adds vibrant flavor and color. A dollop of Greek yogurt provides creaminess and extra protein. For special occasions, add a sprinkle of powdered sugar, a swirl of nut butter, or even a scoop of vanilla ice cream for a breakfast-inspired dessert. Pair with a side of bacon or breakfast sausage for a complete brunch experience.

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Frequently Asked Questions

→ Can I make this banana pancake bake ahead of time?

Yes! This bake keeps well in the refrigerator for 3-4 days. Simply reheat individual portions in the microwave for 30-45 seconds or in a 350°F oven until warmed through.

→ What can I substitute for monk fruit sweetener?

You can substitute honey, maple syrup, coconut sugar, or regular sugar in equal amounts. If using a liquid sweetener, you might want to reduce the milk slightly to maintain the right consistency.

→ Is this banana pancake bake freezer-friendly?

Absolutely! Cut the cooled bake into portions, wrap individually in plastic wrap, and place in a freezer-safe container. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.

→ Can I add other mix-ins besides chocolate chips?

Definitely! Try blueberries, chopped strawberries, nuts like walnuts or pecans, or even a swirl of peanut butter. Just keep the total amount of mix-ins similar to the original recipe.

→ How do I know when the banana pancake bake is fully cooked?

The bake is done when the edges are golden brown and the center is set and springs back when lightly touched. You can also insert a toothpick in the center - it should come out clean or with a few moist crumbs.

→ Can I use quick oats instead of regular oats?

Yes, quick oats will work, though the texture may be slightly different. Steel-cut oats are not recommended as they require more liquid and longer cooking time.