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Banana Oat Pancakes

Fluffy and naturally sweet banana oat pancakes made with wholesome ingredients for a healthy and satisfying breakfast.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 3 servings
Course: Breakfast & Brunch
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Pancake Batter
  • 1 cup rolled oats
  • 1 ripe banana large
  • 2 eggs
  • 1/2 cup milk dairy or plant-based
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 pinch salt
For Cooking & Serving
  • 1 tbsp coconut oil or butter for skillet
  • 1 banana slices for topping
  • 2 tbsp maple syrup optional topping

Equipment

  • Skillet
  • Spatula
  • Blender

Method
 

  1. Blend the rolled oats in a blender until they form a fine flour-like texture.
  2. Add the banana, eggs, milk, vanilla extract, baking powder, cinnamon, and salt to the blender and blend until smooth.
  3. Let the batter rest for 3–5 minutes to allow the oats to absorb the liquid.
  4. Heat a lightly greased skillet over medium heat.
  5. Pour about 1/4 cup batter per pancake onto the skillet.
  6. Cook for 2–3 minutes until bubbles appear and edges begin to set.
  7. Flip and cook for another 1–2 minutes until golden brown.
  8. Repeat with remaining batter and serve warm with banana slices and maple syrup.

Notes

Use very ripe bananas for natural sweetness and flavor. Batter can also be blended in advance and stored in the refrigerator for up to 24 hours.