Banana Oat Pancakes (Print Version)

Fluffy, protein-rich pancakes blending ripe bananas with wholesome oats for a naturally sweet morning meal.

# 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 - 1 pinch salt
07 - 1/2 teaspoon ground cinnamon

→ For Cooking

08 - 1-2 teaspoons coconut oil or neutral oil

# Step-by-Step Guide:

01 - Combine bananas, eggs, and vanilla extract in a blender or food processor. Blend until completely smooth and creamy, approximately 30 seconds.
02 - Add rolled oats, baking powder, salt, and cinnamon to the blender. Pulse until fully incorporated and batter reaches a mostly smooth consistency, retaining some oat texture for heartiness.
03 - Heat a non-stick skillet or griddle over medium heat for 2-3 minutes. Lightly coat the surface with oil using a paper towel or brush.
04 - Pour approximately 1/4 cup batter per pancake onto the preheated skillet. Cook for 2-3 minutes until bubbles form across the surface and edges appear set and dry.
05 - Carefully slide spatula underneath pancakes and flip. Cook for an additional 1-2 minutes until golden brown and fully cooked through the center.
06 - Transfer pancakes to warm plates. Serve immediately with fresh fruit, yogurt, or maple syrup as desired.

# Top Tips:

01 -
  • They come together in under 10 minutes with zero fancy techniques or waiting for batter to rest
  • The natural sweetness from ripe bananas means you can skip the maple syrup if you want
02 -
  • The batter thickens as it sits, so if you are making a big batch, you might need to add a splash of water or milk to thin it out
  • These are more delicate than regular pancakes, so flip gently and wait until those bubbles really set before you try
03 -
  • If your batter seems too thin, let it sit for 5 minutes so the oats absorb some liquid
  • Use a measuring cup to pour the batter onto the pan so each pancake is the same size
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