Banana Oat Fluffy Pancakes (Printable)

Wholesome, sweet pancakes with bananas and oats; quick, easy breakfast for busy mornings.

# What You Need:

→ 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 Make It:

01 - Place bananas and rolled oats into a blender or food processor. Blend until mostly smooth with some oat flecks remaining. Add cinnamon, vanilla extract, and salt if using, then blend briefly again.
02 - Warm a nonstick skillet or griddle over medium heat and lightly coat with oil.
03 - Spoon batter by heaping tablespoons onto the hot skillet. Cook for 2 to 3 minutes until edges are set and bubbles appear on the surface.
04 - Flip gently and continue cooking for 1 to 2 minutes until pancakes are golden brown.
05 - Serve warm with desired toppings such as fresh fruit, nut butter, or maple syrup.

# Expert Suggestions:

01 -
  • They come together in under 15 minutes with ingredients you probably already have
  • The texture is surprisingly fluffy and naturally sweet without any added sugar
  • They are gluten free, dairy free, and adaptable to whatever you are craving
02 -
  • These pancakes are more delicate than regular ones, so flip gently and resist pressing them down with the spatula
  • The batter thickens as it sits, so if it has been resting, add a splash of water or milk to thin it out
  • They are best eaten right away but can be kept warm in a 200°F oven if you are cooking a big batch
03 -
  • If your bananas are not quite ripe enough, a quick 20 second zap in the microwave softens them up and makes them easier to blend
  • Letting the batter rest for 5 minutes before cooking helps the oats soften and makes fluffier pancakes
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