Banana Oat Pancakes (Printable)

Fluffy pancakes blending ripe bananas with oats for a protein-rich 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 no lumps remain.
02 - Add oats, baking powder, salt, and cinnamon to the blender. Pulse until fully combined and mixture is mostly smooth, allowing some oat texture to remain.
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 skillet. Cook for 2-3 minutes until bubbles form across the surface and edges appear set.
05 - Carefully flip pancakes using a spatula. Cook for an additional 1-2 minutes until golden brown and completely cooked through.
06 - Serve immediately while warm. Top with fresh fruit, yogurt, or maple syrup as desired.

# Expert Advice:

01 -
  • The blender does all the heavy lifting, so you are not stuck with flour dusted counters or a sink full of bowls
  • They somehow manage to be both satisfyingly substantial and surprisingly light, like breakfast should be
02 -
  • The batter needs to rest for about 5 minutes after blending, which I learned after one too many runny pancake disasters
  • These are naturally sweeter than regular pancakes, so go easy on the maple syrup unless you have a serious sweet tooth
03 -
  • If your batter seems too thin, let it sit for a few minutes as the oats will absorb some of that moisture
  • A cast iron skillet holds heat beautifully but requires more oil to prevent sticking, so choose your pan accordingly
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