Banana Oat Pancakes
Made with: banana, oats, eggs
Fluffy, naturally sweet pancakes made from just a handful of wholesome ingredients. Blender-easy and a guaranteed weekend favourite.
These pancakes are a wholesome way to start the day, sweetened naturally by ripe bananas and made hearty with oats. There is no refined sugar needed and they come together in one bowl — or a blender if you want them extra smooth.
They are a great way to use up bananas that are past their best, and they cook up fluffy and golden. Top with fruit, a drizzle of honey or maple syrup, and you have a breakfast that feels like a treat but keeps you going.
Ingredients
- Ripe bananas2
- Rolled oats1 1/2 cups
- Eggs2
- Milk1/2 cup
- Baking powder1 tsp
- Vanilla extract1 tsp
- Cinnamon1/2 tsp
- Butter or oil, for cooking1 tbsp
Substitutions
- milk → any plant-based milk
- rolled oats → gluten-free oats
- butter → coconut oil
Instructions
- 1Add the bananas, oats, eggs, milk, baking powder, vanilla, and cinnamon to a blender.
- 2Blend for about 30 seconds until you have a smooth, pourable batter. Let it rest for 5 minutes to thicken.
- 3Heat a little butter or oil in a non-stick pan over medium heat.
- 4Pour in small rounds of batter, about 3 tablespoons each.
- 5Cook for 2-3 minutes until bubbles appear on the surface and the edges look set, then flip and cook for another 1-2 minutes until golden.
- 6Keep the cooked pancakes warm while you repeat with the remaining batter.
- 7Serve stacked with fresh banana slices and a drizzle of maple syrup.
Cook's tips
- Use very ripe, spotty bananas — they are sweeter and mash more easily.
- Let the batter rest for a few minutes so the oats absorb some liquid and thicken.
- Cook on a medium, not high, heat so the insides cook through before the outsides burn.
- Wait to flip until bubbles form on the surface and the edges look set.
- Blending the batter gives smoother pancakes; mashing by hand keeps them more rustic — both are delicious.
Frequently asked questions
Are these pancakes gluten-free?
They can be — use certified gluten-free oats, as standard oats are sometimes processed alongside wheat.
Can I make them vegan?
Yes — the banana acts as a binder, so use a plant-based milk and skip or replace the egg with a flax egg if the recipe calls for one.
Can I freeze the pancakes?
Yes — cool them completely, then freeze in a stack with baking paper between each. Reheat in a toaster or oven.
Want recipes like this from your own ingredients? Try Pantamo