Banana Oat Pancakes (Print)

Fluffy pancakes blending ripe bananas and hearty oats for a naturally sweet, protein-rich morning meal.

# 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, certified gluten-free
05 - 1/2 teaspoon baking powder
06 - 1/4 teaspoon salt
07 - 1/2 teaspoon ground cinnamon

→ For Cooking

08 - 1 to 2 teaspoons coconut oil or neutral oil

# Directions:

01 - In a blender or food processor, combine bananas, eggs, and vanilla extract. Blend until smooth.
02 - Add oats, baking powder, salt, and cinnamon to the blender. Process until fully combined with mostly smooth texture, allowing some oat pieces to remain.
03 - Heat a non-stick skillet or griddle over medium heat and lightly coat with oil.
04 - Pour approximately 1/4 cup batter per pancake onto the skillet. Cook for 2 to 3 minutes until bubbles form on the surface and edges appear set.
05 - Flip pancakes carefully and cook for 1 to 2 minutes until golden brown and cooked through.
06 - Transfer pancakes to a serving plate and serve warm with desired toppings.

# Expert Advice:

01 -
  • Naturally Sweet: Ripe bananas provide all the sweetness you need without added sugar.
  • Quick and Easy: From prep to plate in just 25 minutes.
  • Dietary Friendly: Naturally vegetarian, dairy-free, and can be gluten-free with certified oats.
02 -
  • Wait for Bubbles: Don't flip too early! Wait until bubbles form on the surface to ensure they are stable enough to flip.
  • Medium Heat: Keep the heat at medium to ensure the pancakes cook through without the outside browning too quickly.
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