Banana Oat Fluffy Pancakes (Printable Version)

Fluffy pancakes crafted from ripe bananas and oats for a wholesome, quick breakfast.

# Ingredient List:

→ Base

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

→ Optional Add-Ins

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

→ For Cooking

06 - 1 to 2 teaspoons coconut oil or vegetable oil

# Directions:

01 - Combine bananas and oats in a blender or food processor. Blend until mostly smooth with small oat flecks remaining. Add cinnamon, vanilla, and salt if desired; blend briefly again.
02 - Warm a nonstick skillet or griddle over medium heat and lightly coat with oil.
03 - Spoon heaping tablespoons of batter onto the skillet. Cook for 2 to 3 minutes, until edges are set and bubbles form on the surface.
04 - Flip gently and cook for an additional 1 to 2 minutes until golden brown.
05 - Serve immediately with preferred toppings such as fresh fruit, nut butter, or maple syrup.

# Expert Tips:

01 -
  • You can make them with literally just bananas and oats—no pantry raid required when you're running late.
  • They're naturally sweet and surprisingly filling, so you won't need a mountain of toppings to feel satisfied.
  • The whole thing takes fifteen minutes, including cleanup, because there's barely anything to wash.
02 -
  • The batter is thicker than regular pancake batter and that's exactly right—don't add liquid trying to thin it out, or they'll fall apart.
  • Overripe bananas with plenty of brown spots are your friend here; underripe ones make a batter that doesn't bind as well.
03 -
  • Keep your skillet at medium heat, not medium-high; rushing the temperature makes the outsides brown before the inside cooks through.
  • If the batter seems too thick after blending, trust it anyway—it thickens slightly as it sits, and the texture will be perfect.
Go Back