Banana Oat Pancakes
We make these pancakes whenever a couple of overripe, freckled bananas are sitting on the counter. The bananas bring all the sweetness needed, while oats ground into flour add staying power and a soft, moist crumb. Everything goes into the blender in a minute, and breakfast ends up tasting like dessert, with no sugar added.
- Prep
- 10 min
- Cook
- 20 min
- Rest
- 10 min
- Total
- 40 min
- Servings
- 3
- Level
- Easy
- Per serving
- 300 kcal
Ingredients
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What to use instead
For a gluten-free version, use certified gluten-free oats. Any plant-based milk works in place of dairy milk.
Makes: 12 pancakes (9 cm / 3 1/2 in)
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Grind the oats
Blitz the oats in a blender for 30–40 seconds to a fine flour.
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Step 2: Blend the batter
Add the bananas, broken into pieces, the eggs, milk, baking powder, cinnamon and salt. Blend for 30–40 seconds until smooth.
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Step 3: Rest the batter
Leave for 10 minutes: the oats absorb the liquid and the batter thickens to the texture of thick sour cream.
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Step 4: Heat the pan
Heat a non-stick frying pan over medium-low heat and brush with a thin film of oil. Banana batter catches easily, so high heat is not your friend here.
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Step 5: Cook the pancakes
Spoon 3 tbsp batter per pancake into the pan and spread lightly to about 9 cm (3 1/2 in). Cook for 2–3 minutes, until bubbles appear on the surface and the edges are set.
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Step 6: Flip them gently
These are more delicate than regular pancakes, so flip them with a wide, thin spatula in one smooth move. Cook for another 1 1/2–2 minutes until golden.
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Step 7: Serve with banana
Serve warm in a stack, topped with slices of fresh banana.
Tips & variations
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Tip
Use bananas with dark freckles on the skin: they are the sweetest and most fragrant. Greenish ones make bland, denser pancakes.
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Tip
Keep the pancakes small — they are easier to flip and will not break.
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Swap
For a gluten-free version, use certified gluten-free oats. Any plant-based milk works in place of dairy milk.
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Storage
Keep in the fridge for up to 2 days or freeze for up to 1 month. Reheat in a toaster or a dry pan.
Nutrition
| 1 serving | Whole dish 3 servings | |
|---|---|---|
| Energy | 300 kcal | 900 kcal |
| Protein | 11 g | 33 g |
| Fat | 11 g | 33 g |
| Carbohydrates | 41 g | 123 g |
Approximate values calculated from standard ingredient data.
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