Save My Saturday mornings used to be chaotic until I discovered these pancakes. I was halfway through packing for a move when I realized the only food left in my kitchen was two spotted bananas and a bag of oats. That accidental experiment became my go-to breakfast ever since.
The first time I made these for my sister she refused to believe there was no flour. She watched me dump whole oats into the blender like I had lost my mind but when those golden cakes hit the plate she changed her tune completely.
Ingredients
- 2 large ripe bananas: Look for bananas with plenty of brown spots they blend into a naturally sweet batter that carries the entire recipe
- 1 cup rolled oats: Certified glutenfree if that matters to your diet but any oldfashioned rolled oats work beautifully here
- Optional ground cinnamon: A half teaspoon adds warmth that makes these taste like banana bread
- Optional vanilla extract: Just a half teaspoon tricks your brain into thinking these are bakery style
- Pinch of salt: This tiny addition wakes up all the flavors dont skip it
- Coconut or vegetable oil: A teaspoon or two keeps the skillet slick and adds a subtle richness
Instructions
- Blend your base:
- Toss those bananas and oats into a blender and let it run until mostly smooth. Tiny oat flecks are actually nice so do not obsess over perfection.
- Add your flavor:
- Throw in cinnamon vanilla and salt now if you are using them. Give it another quick whirl just to combine everything.
- Heat things up:
- Set a nonstick skillet over medium heat with a thin slick of oil. Wait until the pan feels hot when you hover your hand above it.
- Cook the first side:
- Drop heaping tablespoons of batter onto the skillet. Let them cook for 2 to 3 minutes until the edges look set and bubbles appear on top.
- Flip and finish:
- Turn them gently and cook another 1 to 2 minutes until golden brown. Serve warm with whatever toppings make you happy.
Save These pancakes became a regular at my annual brunch parties after my friend Maya accidentally called them breakfast magic. Now guests text me days ahead asking if the magic pancakes are making an appearance.
Customize Your Batter
I have tried just about every addin imaginable. Blueberries work best when you press them into the batter after it hits the pan so they do not bleed everywhere. Chocolate chips should go in right before flipping for maximum melty goodness.
Make Them Fluffier
For extra rise you can add half a teaspoon of baking powder and one egg to the batter. This version saved me during a phase where my husband complained that healthy pancakes were too dense.
Topping Ideas
Fresh berries and a drizzle of almond butter became my weekday rotation after I realized maple syrup was making me crash by 10am. Some mornings I crumble a hardboiled egg on the side for protein that keeps me full until lunch.
- Sprinkle toasted nuts or seeds on top for crunch
- A dollop of Greek yogurt adds protein and tang
- Warm peanut butter turns these into dessert breakfast
Save Simple food hit different when you are in a rush but still want something real. These pancakes have fed me through exam seasons new jobs and lazy Sundays when nothing else sounded good.
Recipe Questions & Answers
- → How do bananas affect texture?
Ripe bananas add natural sweetness and moisture, giving the pancakes a soft, fluffy texture without needing extra sugar or fat.
- → Can I use gluten-free oats?
Yes, using certified gluten-free oats ensures the pancakes are safe for gluten-sensitive diets while keeping the texture intact.
- → What cooking oil is best?
Light oils like coconut or vegetable oil work well for preventing sticking and adding subtle flavor without overpowering the pancakes.
- → How to make pancakes fluffier?
Incorporating a small amount of baking powder or an egg into the batter can create a lighter, fluffier texture.
- → Are add-ins recommended?
Optional additions like cinnamon, vanilla, or fresh fruit can enhance flavor and aroma, making the pancakes more interesting.