Banana Oat Fluffy Pancakes (Printer View)

Fluffy, naturally sweet pancakes crafted with ripe bananas and oats, perfect for busy mornings.

# Components:

→ Base

01 - 2 large ripe bananas
02 - 1 cup rolled oats (certified gluten-free if required)

→ 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 or vegetable oil

# Method:

01 - Combine bananas and rolled oats in a blender or food processor. Blend until mostly smooth, allowing some oat texture to remain. Add cinnamon, vanilla, and salt if desired, then blend briefly again.
02 - Warm a nonstick skillet or griddle over medium heat and lightly coat with oil.
03 - Spoon batter by heaping tablespoons onto skillet. Cook for 2 to 3 minutes until edges set and bubbles appear on top.
04 - Turn pancakes carefully and cook an additional 1 to 2 minutes until golden brown.
05 - Serve warm, optionally topped with fresh fruit, nut butter, or maple syrup.

# Expert Advice:

01 -
  • You can make a stack of pancakes with just two ingredients and zero guilt.
  • They cook up fast enough that you can actually sit down and eat while theyre still warm.
  • Theyre naturally sweet so even the pickiest eaters ask for seconds.
02 -
  • Dont rush the first side or theyll fall apart when you flip them.
  • If the batter feels too thick, add a tablespoon of water or milk and blend again.
  • Medium heat is your friend here, high heat will burn the outside before the inside cooks through.
03 -
  • Use a measuring cup to pour the batter so all your pancakes come out the same size.
  • Wipe the pan with a paper towel between batches to keep the surface clean and prevent sticking.
  • If your bananas arent ripe enough, microwave them for 30 seconds to soften and sweeten them quickly.
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