Banana Oat Pancakes (Printable)

Fluffy banana and oat breakfast pancakes, naturally sweet and quick to prepare with simple wholesome ingredients.

# Components:

→ Base

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

→ Optional Add-Ins

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

→ For Cooking

06 - 1 to 2 teaspoons coconut oil or vegetable oil

# Method:

01 - Place bananas and rolled oats in a blender or food processor. Blend until the mixture is mostly smooth with some oat flecks remaining. If using, add cinnamon, vanilla extract, and salt, then blend briefly to incorporate.
02 - Warm a nonstick skillet or griddle over medium heat and lightly grease with a thin layer of oil.
03 - Spoon heaping tablespoons of batter onto the skillet. Cook for 2 to 3 minutes until the edges are set and bubbles appear on the surface.
04 - Carefully flip each pancake and cook for an additional 1 to 2 minutes until golden brown.
05 - Serve warm with preferred toppings such as fresh fruit, nut butter, or maple syrup.

# Expert Advice:

01 -
  • You probably already have everything you need sitting in your kitchen right now.
  • Theres no measuring cup chaos or long ingredient lists to stress over.
  • They cook fast, taste naturally sweet, and somehow feel like a treat even though theyre wholesome.
02 -
  • Dont let the skillet get too hot or the outsides will burn before the centers cook through.
  • If your batter feels too thick, add a splash of water or milk and pulse again.
  • These pancakes are more delicate than traditional ones, so flip them gently and only once.
03 -
  • Use bananas that are heavily speckled or even fully brown for the sweetest, smoothest batter.
  • Let the batter rest for a minute or two before cooking so the oats can absorb some moisture and thicken up.
  • If youre making a double batch, keep finished pancakes warm in a low oven while you cook the rest.
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