Banana Oat Pancakes (Printable)

Fluffy pancakes made with ripe bananas and oats for a wholesome start to your day.

# 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

# How-To Steps:

01 - Place bananas and rolled oats in a blender or food processor. Blend until the mixture is mostly smooth with a few oat flecks remaining. If using, add cinnamon, vanilla extract, and salt; blend briefly once more.
02 - Preheat a nonstick skillet or griddle over medium heat and add a thin layer of oil.
03 - Spoon heaping tablespoons of batter onto the skillet. Cook for 2 to 3 minutes until edges set and bubbles form on the surface.
04 - Gently flip pancakes and cook for an additional 1 to 2 minutes until golden brown.
05 - Serve warm with preferred toppings such as fresh fruit, nut butter, or maple syrup.

# Expert Advice:

01 -
  • Naturally sweet from the bananas, so you skip the refined sugar and still feel indulgent.
  • Ready in 15 minutes start to finish, which means you can actually eat breakfast instead of just thinking about it.
  • Works for almost every diet—dairy-free, gluten-free if you use certified oats, vegan if you want it to be.
02 -
  • The batter will be thicker than traditional pancake batter and won't pour smoothly—this is correct and intentional, so don't panic and add milk.
  • If your pancakes are turning out dense, your bananas might not have been ripe enough; trust that brown spotting is your friend here.
03 -
  • Don't over-blend your batter; a few oat flecks create actual texture and keep things from feeling like banana paste.
  • Medium heat is your best friend here—too high and the outside browns before the inside cooks through, too low and they take forever and get rubbery.
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