Banana Oat Fluffy Pancakes (Print View)

Fluffy pancakes with ripe bananas and oats, offering a wholesome, quick start to your morning.

# What You'll 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

# Step-by-Step Directions:

01 - Combine bananas and oats in a blender or food processor; blend until mostly smooth with some oat texture remaining. Add cinnamon, vanilla, and salt if desired, then blend briefly to incorporate.
02 - Warm a nonstick skillet or griddle over medium heat and coat lightly with oil.
03 - Spoon heaping tablespoons of batter onto the skillet and cook for 2 to 3 minutes until edges set and bubbles form on the surface.
04 - Turn pancakes carefully 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 Suggestions:

01 -
  • The sweetness comes entirely from ripe bananas, meaning no added sugar and no afternoon crash
  • You probably have everything you need right now, no special grocery run required
02 -
  • Overripe bananas literally save this recipe, so do not use yellow ones with zero brown spots
  • The batter looks too thin at first but it thickens as it sits, trust the process
03 -
  • Let the batter rest for 5 minutes before cooking, the oats need time to soften
  • A castiron skillet holds heat better than nonstick and gives you those gorgeous edges
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