Save Pin The morning my blender died halfway through making these, I ended up mashing everything by hand with a fork—and honestly, those imperfect, chunky pancakes became the ones my partner still requests by name. Something about the texture hitting differently when you can actually taste the oat pieces, the little nubbly bits that remind you this is real food, not something from a box.
I started making these back when my schedule was chaos incarnate—grabbing something between meetings that actually fueled me instead of leaving me hungry an hour later felt revolutionary. Now they are my Sunday default, even when the calendar is empty.
Ingredients
- 2 large ripe bananas: Those brown spots are not damage, they are concentrated sweetness working for free
- 1 cup rolled oats: Certified glutenfree if that matters to your body, but regular oats work beautifully for everyone else
- ½ tsp ground cinnamon: Optional but it makes the kitchen smell like warmth
- ½ tsp vanilla extract: A tiny drop that makes everything taste intentional
- Pinch of salt: Because without salt, sweet food just tastes flat
- 1–2 tsp coconut oil: Or whatever oil you have, coconut just adds something gentle to the background
Instructions
- Blend the base:
- Combine bananas and oats in a blender until mostly smooth, tiny oat flecks are your friends not enemies. Add cinnamon, vanilla, and salt now if you are using them.
- Heat your pan:
- Warm a skillet over medium heat with a thin slick of oil until it shimmers slightly.
- Pour and wait:
- Scoop heaping tablespoons of batter onto the pan, give them space to breathe, and wait until edges look set and bubbles appear on top.
- Flip with confidence:
- Gently turn each pancake and cook another minute or two until golden brown on the second side.
- Serve immediately:
- These do not reheat well, so eat them hot with whatever toppings make you happy.
Save Pin The first time I made these for friends, I was honestly embarrassed by how simple they were—just two ingredients, barely any technique. But then someone took a bite and went quiet, and I realized that sometimes the most basic foods hit the hardest.
Make Them Your Own
Blueberries, chocolate chips, chopped nuts—press them into the batter after you pour it into the pan, before the flip. They stay suspended instead of sinking to the bottom like they do in traditional batter.
If You Want Fluffier
Half a teaspoon of baking powder and one egg change everything. The egg provides structure, the baking powder gives lift, suddenly these feel like restaurant pancakes instead of functional breakfast.
Storage Reality
These are best eaten straight off the pan, but if you must save them, wrap individually and freeze. The toaster oven brings them back better than the microwave ever could.
- The freezer is your friend, the refrigerator makes them sad and gummy
- Reheat at 350°F for 5 minutes, not 2 minutes on high in the microwave
- Add fresh toppings after reheating, not before freezing
Save Pin Simple food hits different when you actually take the time to notice what you are eating.
Recipe FAQs
- → What ingredients create the sweetness in these pancakes?
Ripe bananas naturally sweeten the batter without added sugar, providing moistness and flavor.
- → Can I use regular oats instead of gluten-free oats?
Yes, but if gluten sensitivity is a concern, ensure to use certified gluten-free rolled oats.
- → How do I make the pancakes fluffier?
Adding half a teaspoon of baking powder and one egg to the mixture will create a fluffier texture.
- → What oils are recommended for cooking?
Light oils like coconut oil or vegetable oil work well for cooking and add subtle flavor.
- → Can I customize these pancakes with additional flavors?
Yes, adding cinnamon, vanilla extract, or mixing in blueberries and nuts before cooking enhances taste and texture.