Banana Oat Pancakes (Print Version)

Fluffy pancakes blending ripe bananas with rolled oats for a wholesome, protein-rich morning meal ready in 25 minutes.

# What You'll Need:

→ 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 cooking oil

# How To Make It:

01 - Combine bananas, eggs, and vanilla extract in a blender or food processor. Blend until completely smooth.
02 - Add rolled oats, baking powder, salt, and cinnamon to the blender. Process until fully combined with mostly smooth texture, allowing some oat particles to remain.
03 - Heat a non-stick skillet or griddle over medium heat. Lightly coat with oil.
04 - Pour 1/4 cup batter per pancake onto the heated skillet. Cook for 2 to 3 minutes until bubbles form across the surface and edges appear set.
05 - Flip pancakes carefully and cook for 1 to 2 minutes until golden brown and cooked throughout.
06 - Transfer warm pancakes to a serving plate. Top with fresh fruit, yogurt, maple syrup, or desired accompaniments.

# Expert Tips:

01 -
  • Easy to Make: Requires only a blender and a skillet.
  • Nutritious: Packed with fiber from oats and 8g of protein per serving.
  • Naturally Sweet: Uses ripe bananas for flavor without added sugar.
  • Dietary Friendly: This recipe is vegetarian, dairy-free, and can be easily made gluten-free.
02 -
  • Wait until bubbles form on the surface before flipping to ensure the pancakes are set.
  • Use a non-stick skillet or griddle to prevent the egg-rich batter from sticking.
  • Always check ingredient labels for possible cross-contamination if you have specific allergen concerns.
Go Back