Banana Oat Pancakes (Print View)

Fluffy pancakes blending ripe bananas with hearty oats for a naturally sweet, protein-packed breakfast treat.

# Components:

→ 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

# Directions:

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. Blend again until fully incorporated, allowing some oat texture to remain for heartier consistency.
03 - Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with oil, ensuring even coverage.
04 - Pour approximately 1/4 cup of batter per pancake onto the heated skillet. Cook for 2-3 minutes until bubbles appear across the surface and edges appear set.
05 - Carefully flip each pancake and cook for an additional 1-2 minutes until golden brown and completely cooked through. Transfer to serving plate.
06 - Serve pancakes warm while fresh. Accompany with fresh fruit, yogurt, maple syrup, or your preferred toppings.

# Expert Advice:

01 -
  • Quick and easy to prepare in just 25 minutes using a blender.
  • Naturally sweetened by ripe bananas and entirely dairy-free.
  • Gluten-free friendly when prepared with certified rolled oats.
  • Provides a satisfying balance of protein and fiber for a long-lasting energy boost.
02 -
  • Wait until bubbles form on the surface and the edges appear set before flipping for a perfect golden finish.
  • Reheat frozen pancakes in the toaster to maintain their fluffy yet firm texture.
  • Always double-check your ingredient labels for cross-contamination if you have strict dietary requirements.
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