Fluffy Banana Oat Pancakes (Printable Format)

Fluffy, protein-rich pancakes made with ripe bananas and hearty oats for a wholesome breakfast treat.

# What's Needed:

→ 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 - Pinch of salt
07 - 1/2 teaspoon ground cinnamon

→ For Cooking

08 - 1 to 2 teaspoons coconut oil or neutral oil

# How To Make It:

01 - Combine bananas, eggs, and vanilla extract in a blender or food processor. Blend until smooth consistency is achieved.
02 - Add oats, baking powder, salt, and cinnamon to the wet mixture. Blend again until fully combined with mostly smooth texture, allowing some oat texture to remain.
03 - Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with oil.
04 - Pour approximately 1/4 cup of batter per pancake onto the skillet. Cook for 2 to 3 minutes until bubbles form on the surface and edges appear set.
05 - Flip pancakes carefully and cook for an additional 1 to 2 minutes until golden brown and fully cooked through.
06 - Transfer warm pancakes to serving plates. Top with fresh fruit, yogurt, maple syrup, or preferred toppings.

# Expert Advice:

01 -
  • One blender does all the work, leaving you with minimal cleanup before you've even eaten.
  • The natural banana sweetness means these taste like a treat but deliver real protein and fiber to keep you full.
  • They freeze beautifully, so you can make a double batch and reheat them on rushed mornings.
02 -
  • The batter is thinner than you'd expect from traditional pancakes, and that's exactly right—trying to make it thicker by adding more oats creates dense, gummy results.
  • Medium heat is your friend here; too high and the outside browns while the inside stays wet, too low and they never develop that satisfying golden color.
03 -
  • If your batter seems too thick after blending, add a tablespoon of milk or water to loosen it slightly—the texture should pour like thick paint, not like cookie dough.
  • Don't skip the pinch of salt; it sounds tiny but it's what keeps the sweetness from becoming one-note and actually makes the banana flavor pop more clearly.
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