Banana Oat Pancakes (Printable Version)

Fluffy, naturally sweet pancakes from ripe bananas and oats for a wholesome, quick breakfast.

# List of Ingredients:

→ Base

01 - 2 large ripe bananas
02 - 1 cup rolled oats (certified gluten-free if needed)

→ Optional Add-Ins

03 - 1/2 teaspoon ground cinnamon
04 - 1/2 teaspoon vanilla extract
05 - Pinch of salt

→ For Cooking

06 - 1 to 2 teaspoons coconut oil or vegetable oil

# How to Make It:

01 - Place bananas and oats in a blender or food processor. Blend until mostly smooth with some oat flecks remaining. If using, add cinnamon, vanilla extract, and salt, then blend briefly again.
02 - Heat a nonstick skillet or griddle over medium heat. Lightly coat with oil.
03 - Spoon batter by heaping tablespoons onto the skillet. Cook for 2 to 3 minutes until edges set and bubbles appear on the surface.
04 - Flip pancakes gently and cook for 1 to 2 minutes until golden brown.
05 - Serve warm with desired toppings such as fresh fruit, nut butter, or maple syrup.

# Expert Advice:

01 -
  • Two ingredients transform into a breakfast that tastes indulgent but feels clean and light.
  • You can mix the batter in under a minute, no whisking or measuring cups required.
  • They taste like banana bread in pancake form, naturally sweet without a grain of added sugar.
02 -
  • Do not flip too early or they will fall apart. Wait for those bubbles to form and the edges to firm up.
  • Medium heat is your friend. Too hot and they burn before cooking through, too low and they turn rubbery.
03 -
  • Let the batter rest for a minute after blending. It thickens slightly and makes for easier flipping.
  • Use a measuring spoon to portion the batter so every pancake cooks evenly and looks uniform on the plate.
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