Save to Pinterest One Saturday morning, I stared at two brown-spotted bananas on the counter and a nearly empty pantry. My usual pancake mix was gone, and I wasn't about to make a grocery run in pajamas. I tossed the bananas and a handful of oats into the blender, hit pulse, and hoped for the best. What came out was a thick, sweet batter that sizzled beautifully in the pan. Those accidental pancakes became my go-to ever since.
I made these for my niece on a rainy Sunday when she announced she wanted pancakes but couldn't have gluten or dairy. She watched me blend the bananas and oats with suspicion, arms crossed. Then she took a bite, syrup dripping down her chin, and asked if we could make them every weekend. That little moment of surprise on her face still makes me smile.
Ingredients
- Ripe bananas: The browner the peel, the sweeter and easier they blend, so don't toss those freckled ones.
- Rolled oats: Old-fashioned oats work best for a smooth batter; quick oats turn gummy, and steel-cut won't break down.
- Ground cinnamon: Just half a teaspoon warms the whole batch and makes your kitchen smell like a bakery.
- Vanilla extract: A splash deepens the sweetness without adding sugar, and it covers any grassy oat taste.
- Pinch of salt: Balances the banana sweetness and keeps the flavor from falling flat.
- Coconut oil or vegetable oil: A thin slick on the pan prevents sticking and gives the edges a golden, crisp finish.
Instructions
- Blend the Base:
- Break the bananas into chunks and drop them into your blender with the oats. Pulse until the mixture looks like thick pancake batter, stopping to scrape down the sides if needed. A few oat flecks are fine and add nice texture.
- Season the Batter:
- Add cinnamon, vanilla, and a pinch of salt if you're using them, then blend for just a few seconds to mix. Don't overblend or the batter can get gluey.
- Heat the Pan:
- Set a nonstick skillet or griddle over medium heat and let it warm for a full minute. Add a teaspoon of oil and swirl it around so the surface glistens.
- Cook the First Side:
- Scoop heaping tablespoons of batter onto the pan, leaving space between each pancake. Wait until you see bubbles forming on top and the edges look dry, about two to three minutes.
- Flip and Finish:
- Slide your spatula under gently and flip in one smooth motion. Cook the second side for one to two minutes until golden brown and cooked through, then transfer to a plate.
Save to Pinterest The first time I served these at a brunch, my friend assumed they were some trendy cafe recipe and asked for the link. When I told her it was just bananas and oats, she laughed and said she'd been overthinking breakfast for years. We ate the whole stack standing at the counter, drizzling honey and talking about how the simplest things often taste the best.
Making Them Fluffier
If you want a little more lift and structure, whisk in half a teaspoon of baking powder and one egg before cooking. The egg binds everything together and gives you that classic pancake bounce. I do this when I'm feeding a crowd or want them to hold up under a pile of toppings.
Add-Ins and Variations
Once the batter hits the pan, you can scatter fresh blueberries, mini chocolate chips, or chopped walnuts on top before flipping. They press into the pancake as it cooks and create little pockets of flavor. I've also folded in shredded coconut and a pinch of cardamom for a tropical twist that surprised everyone.
Storing and Reheating
Leftovers keep in the fridge for up to three days in an airtight container, stacked with parchment between each pancake. I reheat them in a dry skillet over low heat for about a minute per side, and they taste almost as good as fresh. You can also freeze them for up to a month and pop them in the toaster straight from the freezer.
- Let them cool completely before stacking to avoid soggy centers.
- Label your freezer bag with the date so you remember when you made them.
- Reheat gently to keep the texture tender and not rubbery.
Save to Pinterest These pancakes remind me that you don't need a long ingredient list to make something worth waking up for. Keep a bag of oats in the pantry and let your bananas ripen, and you'll always have breakfast covered.