Save Fluffy, golden pancakes made with ripe bananas and wholesome oats. An easy, comforting breakfast that feels indulgent but is packed with goodness.
The first time I made these pancakes, my kitchen filled with the sweet aroma of bananas. Every bite reminded me of cozy weekend mornings growing up.
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Ingredients
- Ripe bananas: 2 medium, peeled
- Large eggs: 2
- 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
- Sliced bananas, berries, maple syrup, or yogurt: To serve, optional
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Instructions
- Make oat flour:
- Place the rolled oats in a blender or food processor. Blend until a coarse flour forms.
- Blend wet and dry ingredients:
- 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 skillet:
- 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 on the surface and the edges look set.
- Flip and 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 warm with your favorite toppings.
Save These pancakes always bring our family together for cheerful breakfasts. Watching my kids top theirs with berries and syrup is a tradition we all cherish.
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Required Tools
You will need a blender or food processor, a non-stick skillet or griddle, a spatula, and measuring cups and spoons to make these pancakes easily.
Allergen Information
Contains eggs and may contain gluten if oats are not certified gluten-free. Contains dairy if using cows milk or butter. Always check product labels for cross-contamination.
Nutritional Information
Each serving (about 1/3 of the recipe, without toppings) provides approximately 210 calories, 6 g fat, 33 g carbohydrates, and 7 g protein.
Save 
Try these pancakes for a quick, nourishing start to your day. They freeze well and reheat easily for busy mornings!
Recipe FAQs
- → How do I make the batter for these pancakes?
Blend rolled oats into a coarse flour, then add ripe bananas, eggs, milk, vanilla, baking powder, salt, and cinnamon. Blend until smooth and thick, then let the batter rest briefly before cooking.
- → What cooking technique ensures fluffy pancakes?
Cooking over medium heat allows bubbles to form on the surface before flipping, which helps achieve a golden, fluffy texture without burning.
- → Can I make these pancakes gluten-free?
Yes, use certified gluten-free oats to keep the pancakes free from gluten while maintaining texture and flavor.
- → What toppings complement these pancakes well?
Fresh sliced bananas, berries, maple syrup, or a dollop of yogurt enhance the natural flavors and add freshness.
- → How can I adjust for a dairy-free version?
Substitute cow’s milk with plant-based milk and use oil instead of butter when cooking to keep the pancakes dairy-free.
