Banana Oat Pancakes (Print View)

Fluffy pancakes blending ripe bananas and rolled oats for a wholesome, naturally sweet breakfast

# What You’ll Need:

→ Wet Ingredients

01 - 2 large ripe bananas
02 - 2 large eggs
03 - 1/2 teaspoon vanilla extract

→ Dry Ingredients

04 - 1 cup rolled oats
05 - 1/2 teaspoon baking powder
06 - Pinch of salt
07 - 1/2 teaspoon ground cinnamon

→ For Cooking

08 - 1-2 teaspoons coconut oil or neutral oil

# Method:

01 - Combine bananas, eggs, and vanilla extract in a blender or food processor. Blend until completely smooth and creamy.
02 - Add oats, baking powder, salt, and cinnamon to the blender. Blend again until fully incorporated, leaving slight texture from oats.
03 - Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with oil using a paper towel or brush.
04 - Pour approximately 1/4 cup of batter per pancake onto the heated skillet. Cook for 2-3 minutes until bubbles form across the surface and edges appear set.
05 - Carefully flip each pancake and cook for an additional 1-2 minutes until golden brown and cooked through. Transfer to a serving plate.
06 - Serve warm pancakes topped with fresh fruit, yogurt, maple syrup, or your preferred toppings.

# Expert Advice:

01 -
  • You probably have all these ingredients in your kitchen right now, no special grocery run needed
  • The bananas do all the sweetening work, so you get that bakery taste without the sugar crash
02 -
  • Let the batter sit for 5 minutes before cooking, the oats need time to soften and absorb the liquid
  • Do not flip too early, wait for those bubbles or they will fall apart every single time
03 -
  • Use the lowest speed on your blender to avoid overheating the mixture
  • Keep the cooked pancakes warm in a 200F oven while finishing the batch
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