Banana Oat Pancakes (Printable)

Fluffy, protein-packed pancakes made with ripe bananas and rolled oats for a wholesome breakfast.

# What You'll Need:

→ Wet Ingredients

01 - 2 large ripe bananas
02 - 2 large eggs
03 - 1/2 teaspoon vanilla extract

→ Dry Ingredients

04 - 1 cup rolled oats, certified gluten-free
05 - 1/2 teaspoon baking powder
06 - 1/4 teaspoon salt
07 - 1/2 teaspoon ground cinnamon

→ For Cooking

08 - 1 to 2 teaspoons coconut oil or neutral oil

# How to Make It:

01 - In a blender or food processor, combine bananas, eggs, and vanilla extract. Blend until completely smooth.
02 - Add oats, baking powder, salt, and cinnamon to the blender. Blend again until fully combined and the mixture achieves mostly smooth consistency with minimal oat texture remaining.
03 - Heat a non-stick skillet or griddle over medium heat and lightly coat with oil.
04 - Pour approximately 1/4 cup of batter per pancake onto the hot skillet. Cook for 2 to 3 minutes until bubbles form on the surface and edges appear set.
05 - Carefully flip pancakes and cook for an additional 1 to 2 minutes until golden brown and fully cooked through.
06 - Transfer to serving plates while warm. Top with desired accompaniments such as fresh fruit, yogurt, or maple syrup.

# Expert Suggestions:

01 -
  • Simple preparation using a blender for a quick 25-minute meal.
  • Packed with 8g of protein per serving.
  • Naturally dairy-free and easily adapted for gluten-free diets.
02 -
  • Use very ripe bananas to ensure the pancakes are naturally sweet and easy to blend.
  • Watch for bubbles on the surface before flipping to ensure the structure is set.
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