Banana Oat Pancakes (Print Version)

Fluffy golden pancakes blending ripe bananas and oats for a wholesome, comforting start to your day.

# Components:

→ Wet Ingredients

01 - 2 medium ripe bananas, peeled
02 - 2 large eggs
03 - 1/2 cup whole milk or plant-based milk
04 - 1 teaspoon vanilla extract (optional)

→ Dry Ingredients

05 - 1 cup rolled oats
06 - 1 teaspoon baking powder
07 - Pinch of salt
08 - 1/2 teaspoon ground cinnamon (optional)

→ For Cooking and Serving

09 - 1 to 2 tablespoons butter or oil
10 - Sliced bananas, berries, maple syrup, or yogurt (optional)

# Preparation Steps:

01 - Place rolled oats in a blender or food processor and blend until a coarse flour consistency is achieved.
02 - Add bananas, eggs, milk, vanilla extract, baking powder, salt, and cinnamon to the blender and blend until the mixture is smooth and thick.
03 - Allow the batter to rest for 2 to 3 minutes to thicken slightly.
04 - Preheat a non-stick skillet or griddle over medium heat and add a small amount of butter or oil.
05 - Pour approximately 1/4 cup of batter per pancake onto the skillet and cook for 2 to 3 minutes until bubbles form on the surface and edges appear set.
06 - Flip the pancakes carefully and cook for an additional 1 to 2 minutes until golden brown and cooked through.
07 - Continue cooking remaining batter, adding more butter or oil as necessary.
08 - Serve the pancakes warm with sliced bananas, berries, maple syrup, or yogurt as desired.

# Expert Advice:

01 -
  • No refined flour—made entirely with oats for wholesome nutrition
  • Easy to blend and cook in under half an hour for a fuss-free breakfast
02 -
  • Use gluten-free oats for a gluten-free version—check labels to avoid cross-contamination
  • Make it dairy-free by using plant-based milk and oil instead of cows milk or butter
03 -
  • Stir in a handful of chocolate chips or chopped nuts to the batter for extra texture before cooking
  • Let the batter rest so the oats can absorb moisture, resulting in fluffier pancakes
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