Banana Oat Fluffy Pancakes (Printable Version)

Fluffy, naturally sweet pancakes made with ripe bananas and oats for a wholesome breakfast.

# Needed Ingredients:

→ 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 - 1-2 teaspoons coconut oil or vegetable oil

# Preparation Steps:

01 - Combine bananas and oats in a blender or food processor. Blend until mostly smooth with some oat flecks remaining. Add cinnamon, vanilla, and salt if desired; blend briefly to combine.
02 - Heat a nonstick skillet or griddle over medium heat. Lightly coat with oil.
03 - Spoon heaping tablespoons of batter onto the skillet. Cook for 2 to 3 minutes until edges are set and bubbles appear on top.
04 - Flip pancakes gently and cook an additional 1 to 2 minutes until golden brown.
05 - Serve warm with preferred toppings such as fresh fruit, nut butter, or maple syrup.

# Expert Advice:

01 -
  • No flour or added sugar needed the bananas do all the sweet work
  • Ready in 15 minutes flat which means you can actually sleep in on weekends
02 -
  • Overripe bananas are your secret weapon here. Underripe ones will not blend into a smooth batter.
  • The batter thickens as it sits so if you make a double batch you might need a splash of water to thin it out.
03 -
  • Let the batter rest for 5 minutes before cooking for thicker pancakes that hold together better
  • Keep the first batch and cook all the rest on slightly lower heat to prevent burning while the pan gets hotter
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