Save to Pinterest One Saturday morning, I woke up to an empty pantry and a growling stomach. No eggs, no flour, just a cluster of overripe bananas turning brown on the counter and a half-empty canister of oats. I tossed them into the blender on a whim, and what came out was something I never expected: a batter that turned into the fluffiest, sweetest pancakes I'd made in months.
I started making these for my niece on weekends when she stayed over. She would stand on a stool beside me, watching the bubbles form on top and declaring each flip a success or disaster. Those mornings became our ritual, and she still asks for banana pancakes every time she visits.
Ingredients
- Ripe bananas: The riper, the better. Brown spots mean natural sweetness and a batter that blends smooth without any fight.
- Rolled oats: Regular oats work beautifully. If you need them gluten-free, grab certified oats and you are good to go.
- Ground cinnamon: A warm note that makes the kitchen smell like a bakery on a Sunday morning.
- Vanilla extract: Just half a teaspoon deepens the flavor in a way that feels almost secret.
- Pinch of salt: Balances the sweetness and brings everything together without being noticeable.
- Coconut oil or vegetable oil: A light coating keeps the pancakes from sticking and adds a hint of golden crispness to the edges.
Instructions
- Blend the batter:
- Toss the bananas and oats into a blender or food processor and let it run until you have a smooth, pourable batter. A few oat flecks are fine and add a little texture.
- Season it up:
- Add the cinnamon, vanilla, and salt if you are using them. Pulse once or twice to mix them in without overworking the batter.
- Heat your skillet:
- Set a nonstick skillet or griddle over medium heat and brush it lightly with oil. You want it warm enough that a drop of water sizzles gently.
- Cook the pancakes:
- Spoon heaping tablespoons of batter onto the skillet. Wait for 2 to 3 minutes until the edges look set and tiny bubbles appear on the surface.
- Flip and finish:
- Turn them gently with a spatula and cook for another 1 to 2 minutes. They should be golden brown and smell faintly sweet.
Save to Pinterest The first time I served these to friends, I did not mention they were just bananas and oats. Everyone assumed there was flour, eggs, maybe even buttermilk. When I told them the truth, the room went quiet for a second, then someone said, You are joking. I was not, and that moment made me realize how powerful simplicity can be.
Make Them Your Own
Once you have the base down, you can play. I have folded in fresh blueberries, scattered chocolate chips on top before flipping, and even pressed in chopped walnuts for crunch. Each version feels like a different breakfast, but the heart of the recipe stays the same.
Storage and Reheating
These pancakes keep well in the fridge for up to three days. I stack them with parchment between each one and reheat them in a dry skillet for a minute on each side. They come back to life with just a little warmth, crisp edges and all.
Serving Suggestions
I love these with a drizzle of almond butter and a handful of sliced strawberries. Maple syrup works if you want extra sweetness, and a sprinkle of chia seeds adds a little crunch and nutrition without changing the flavor.
- Top with fresh fruit and a spoonful of Greek yogurt for a protein boost.
- Drizzle with nut butter or tahini for richness.
- Serve with a side of scrambled eggs if you want a heartier plate.
Save to Pinterest These pancakes turned a pantry crisis into one of my favorite breakfasts. I hope they do the same for you.
Recipe FAQs
- → What ingredients create the batter's sweetness?
The natural sweetness comes primarily from ripe bananas, which blend smoothly with oats, offering a subtly sweet base without added sugars.
- → How can I make the pancakes fluffier?
Adding a half teaspoon of baking powder and one egg to the batter enhances fluffiness and creates a lighter texture.
- → Which oils work best for cooking these pancakes?
Coconut oil or vegetable oil provide a light coating that prevents sticking and helps achieve a golden-brown finish.
- → Can I add spices for extra flavor?
Yes, optional additions like ground cinnamon and vanilla extract can be blended into the batter for warming, aromatic notes.
- → Are these pancakes suitable for special diets?
Using certified gluten-free oats makes them gluten-free; they are naturally dairy-free and vegetarian-friendly.