USA · Breakfast and Brunch · Vegetarian
Banana Oat Pancakes
Three ingredients, one blender, no flour. A ripe banana, two eggs, and half a cup of oats go in — four or five small pancakes come out. They taste like banana bread cooked flat. No sugar added, no weighing, no fuss. Ready in fifteen minutes including cleanup.
15 min 340 kcal 1 serves Easy🌿Vegetarian🇺🇸USA★★★★★4.6· 5 reviews
Ingredients
ServingsMetric
- 1 ripe banana
- 2 eggs
- 50 grolled oats
- ¼ tspcinnamon
- ½ tspvanilla extract
- 1 pinchsalt
- 1 tspbutter or coconut oil
Method
- Put the oats, banana (broken into chunks), eggs, cinnamon, vanilla, and salt into a blender. Blend on high for 20–30 seconds until completely smooth.
- Let the batter sit for 5 minutes. This is not optional — the oats need time to absorb moisture, otherwise the pancakes fall apart.
- Heat a non-stick pan over medium-low heat. Add the butter and let it melt. The pan needs to be properly hot before you pour the batter — test with a drop of water, it should sizzle.
- Pour about 3 tablespoons of batter per pancake. Cook for 2 minutes. Unlike regular pancakes, oat batter does not bubble on top when ready. Instead, lift the edge with a spatula — if the bottom is golden, flip. Cook the other side for 1 minute.
- Serve immediately with banana slices, a drizzle of maple syrup, or a spoonful of peanut butter.
FAQ
Two reasons cover 90% of cases. First: the batter didn't rest long enough. Oats need at least 5 minutes to absorb moisture from the banana and eggs. Second: the heat is too high. Oat batter cooks slower than flour batter. Keep heat at medium-low and give each side a full 2 minutes.
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Comments (1)
Timing is everything with banana oat pancakes. I have the plate warming in the oven while I cook, so everything goes from pan to table at peak temperature. This is not a dish that waits well.