Save to Pinterest The first time I made these was a Tuesday morning when I was out of eggs and running late for work. I stared at two speckled bananas on the counter and a canister of oats, thinking somehow they could save breakfast. The blender whirred, the batter smelled faintly of banana bread, and suddenly I had pancakes on the griddle without measuring a single flour.
My roommate wandered into the kitchen that morning, skeptical of the brown speckled batter. She took one bite, paused, then immediately asked for the recipe. Now they are our go to when we need something comforting but not heavy, like a warm hug in pancake form that happens to be good for you too.
Ingredients
- 2 large ripe bananas: Look for bananas covered in brown spots, they are sweeter and mash into a smoother batter that holds together beautifully
- 1 cup rolled oats: Certified gluten free if needed, but old fashioned rolled oats blend better than instant or steel cut for the right texture
- ½ tsp ground cinnamon: This is optional but adds warmth that makes the banana flavor sing
- ½ tsp vanilla extract: A splash elevates simple ingredients into something that feels like a treat
- Pinch of salt: Just enough to bring out the natural sweetness without making them taste salty
- 1 to 2 tsp coconut oil or vegetable oil: For the pan, coconut oil adds a subtle sweetness while vegetable oil stays neutral
Instructions
- Blend the base:
- Toss the bananas and oats into a blender or food processor and pulse until mostly smooth. Little flecks of oat are perfectly fine, they give the pancakes a nice texture, but blend longer if you want them completely smooth.
- Add flavor if you want:
- Throw in the cinnamon, vanilla, and salt now, then blend for just a few seconds to combine. Taste the batter and adjust, especially if you are someone who loves cinnamon.
- Heat the pan:
- Set a nonstick skillet or griddle over medium heat and swirl in a thin layer of oil. You want it hot enough that a drop of batter sizzles gently but not smoking.
- Cook the first side:
- Scoop heaping tablespoons of batter onto the skillet, leaving space between each one. Let them cook for 2 to 3 minutes until the edges look set and small bubbles form on top.
- Flip and finish:
- Gently slide the spatula under each pancake and flip, then cook for another 1 to 2 minutes until golden brown. Serve immediately while they are hot and fluffy.
Save to Pinterest Last summer I made a stack for a camping trip, and even over a slightly finicky camp stove they turned out perfect. We ate them by the lake with wild blueberries we had picked that morning, and something about the simplicity made them taste better than any restaurant pancake I have ever had.
Toppings That Work
Fresh fruit is the obvious choice, but do not sleep on a drizzle of almond butter or a dollop of Greek yogurt for extra protein. A little maple syrup never hurt anyone, especially if your bananas were not quite ripe enough. Chocolate chips melted into the tops while they cook makes them feel like dessert.
Mix Ins to Try
Sometimes I fold chopped walnuts right into the batter for crunch, especially on colder mornings when something hearty hits the spot. Blueberries work the same way, just press them gently into each pancake after you pour the batter so they do not bleed too much. A scoop of protein powder or a tablespoon of chia seeds can turn these into post workout fuel without changing the flavor much.
Storage and Reheating
Leftovers keep well in the fridge for a couple of days and reheat beautifully in the toaster for a quick breakfast. You can also freeze them with parchment paper between each pancake, then pop them straight into the toaster from frozen. They will not be quite as fluffy as fresh, but they still beat anything from a box.
- Store in an airtight container in the refrigerator for up to 3 days
- Freeze with parchment layers for up to a month and reheat in the toaster
- Reheat in the microwave for 30 seconds if you are in a huge rush
Save to Pinterest What started as a desperate pantry breakfast has become one of those recipes I make without thinking, simple enough for a Tuesday but special enough for a slow Sunday. Hope they become the same for you.
Recipe FAQs
- → Can I use frozen bananas for these pancakes?
Yes, frozen bananas work well if thawed and mashed before blending to maintain the batter's smooth consistency.
- → How do I make the pancakes fluffier?
Adding 1/2 tsp of baking powder and an egg to the batter can produce a lighter, fluffier texture.
- → What oil is best for cooking these pancakes?
Coconut oil or vegetable oil both work well; use a thin layer on a nonstick skillet to prevent sticking.
- → Can I add spices to enhance flavor?
Yes, adding ground cinnamon and a splash of vanilla extract can add warmth and depth to the flavor.
- → Are these pancakes gluten-free?
They can be gluten-free if you use certified gluten-free rolled oats and ensure no cross-contamination.
- → What toppings pair well with these pancakes?
Fresh fruit, nut butter, or pure maple syrup complement the natural sweetness beautifully.