Pin Fluffy, golden pancakes made with ripe bananas and wholesome oats feel comforting and indulgent, yet these are packed with goodness for a breakfast that everyone can enjoy.
I first tried these pancakes on a lazy weekend morning, and now they've become my go-to for an easy, delicious breakfast that leaves everyone smiling.
Ingredients
- Ripe bananas: 2 medium, peeled
- Eggs: 2 large
- Milk: 1/2 cup (120 ml), dairy or plant-based
- Vanilla extract: 1 tsp, optional
- Rolled oats: 1 cup (100 g)
- Baking powder: 1 tsp
- Salt: Pinch
- Ground cinnamon: 1/2 tsp, optional
- Butter or oil: 1–2 tbsp, for the pan
- Optional toppings: Sliced bananas, berries, maple syrup, or yogurt
Instructions
- Blend Oats:
- Place the rolled oats in a blender or food processor and blend until a coarse flour forms.
- Add Ingredients & Blend:
- Add bananas, eggs, milk, vanilla extract, baking powder, salt, and cinnamon to the blender. Blend until smooth and thick.
- Rest Batter:
- Let the batter rest for 2–3 minutes to thicken slightly.
- Heat Pan:
- Heat a non-stick skillet or griddle over medium heat. Add a little butter or oil.
- Cook Pancakes:
- Pour about 1/4 cup of batter per pancake onto the skillet. Cook for 2–3 minutes until bubbles form and the edges look set.
- Flip & Finish:
- Flip carefully and cook for another 1–2 minutes until golden and cooked through.
- Repeat:
- Repeat with remaining batter, adding more butter or oil as needed.
- Serve:
- Serve pancakes warm with your favorite toppings.
Pin Our family loves gathering around the table for these pancakes—everyone gets creative with their favorite toppings and it's always a joyful start to the day.
Required Tools
Blender or food processor, non-stick skillet or griddle, spatula, and measuring cups and spoons make this breakfast simple to prepare.
Allergen Information
Contains eggs and may contain gluten if oats are not certified gluten-free. Dairy is present if using cows milk or butter; always check labels for cross-contamination.
Nutritional Information
Each serving (about 1/3 of the recipe, without toppings) provides 210 calories, 6 g fat, 33 g carbohydrates, and 7 g protein.
Pin Enjoy these pancakes fresh from the skillet for a truly comforting breakfast. Add your favorite toppings and start your day right!
Recipe Q&A
- → Can I use plant-based milk for these pancakes?
Yes, plant-based milk like almond or oat milk works well and maintains the moisture and texture of the pancakes.
- → How do I make the oat flour needed?
Simply blend rolled oats in a blender or food processor until they reach a fine, flour-like consistency.
- → Can I add extra flavors to the batter?
Adding cinnamon or vanilla extract enhances the natural sweetness and warmth, but these are optional additions.
- → What toppings pair well with these pancakes?
Sliced bananas, berries, maple syrup, or yogurt complement the flavors wonderfully and add texture variety.
- → Is this suitable for gluten-free diets?
Yes, if you use certified gluten-free rolled oats, these pancakes can be enjoyed gluten-free.
