Banana Oat Pancakes (Print View)

Fluffy, protein-rich pancakes made with ripe bananas and hearty oats for a wholesome 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, certified gluten-free
05 - 1/2 teaspoon baking powder
06 - 1/4 teaspoon salt
07 - 1/2 teaspoon ground cinnamon

→ Cooking

08 - 1 to 2 teaspoons coconut oil or neutral oil

# How To Make It:

01 - Combine bananas, eggs, and vanilla extract in a blender or food processor. Blend until smooth consistency is achieved.
02 - Add oats, baking powder, salt, and cinnamon to the banana mixture. Blend until fully combined with mostly smooth texture, allowing some oat texture to remain.
03 - Heat a non-stick skillet or griddle over medium heat. Lightly grease with oil to prevent sticking.
04 - Pour approximately 1/4 cup batter per pancake onto the skillet. Cook for 2 to 3 minutes until bubbles form on the surface and edges appear set.
05 - Carefully flip pancakes and cook for 1 to 2 minutes until golden brown and cooked through.
06 - Transfer pancakes to serving plate while warm. Top with fresh fruit, yogurt, or maple syrup as desired.

# Expert Suggestions:

01 -
  • They're secretly made from just five basic ingredients, yet taste indulgent and flavor-packed.
  • One batch keeps you genuinely satisfied because the oats and protein actually stick with you.
  • They freeze beautifully, so weekend prep becomes weekday breakfast without any guilt.
02 -
  • The batter thickens as it sits, so if you make it and wait too long, add a tablespoon of water to loosen it back up.
  • Don't flip too early just because you're excited; waiting for those bubbles is the difference between fluffy pancakes and dense ones.
  • Overripe bananas are your friend here—the more brown spots, the sweeter and more flavor-forward your pancakes will be.
03 -
  • If your bananas aren't quite ripe enough, let them sit on the counter for a day or two—the sweetness and blendability are worth the wait.
  • Keep your heat at medium, not medium-high; rushing the cooking temperature gives you burnt outsides and raw centers.
  • A silicone spatula works better than a metal one here because it won't scratch your non-stick surface and gives you more control when flipping.
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