Banana Oat Fluffy Pancakes (Print Version)

Fluffy, naturally sweet pancakes made with ripe bananas and oats for a wholesome breakfast.

# What You’ll Need:

→ Base

01 - 2 large ripe bananas
02 - 1 cup rolled oats (certified gluten-free if required)

→ Optional Add-Ins

03 - 1/2 teaspoon ground cinnamon
04 - 1/2 teaspoon vanilla extract
05 - Pinch of salt

→ For Cooking

06 - 1 to 2 teaspoons coconut oil or vegetable oil

# How to Make It:

01 - Place bananas and oats in a blender or food processor. Blend until mostly smooth with some oat flecks remaining. Add cinnamon, vanilla, and salt if using; blend briefly again.
02 - Heat a nonstick skillet or griddle over medium heat and add a thin layer of oil.
03 - Pour batter by heaping tablespoons onto the skillet. Cook 2–3 minutes until edges are set and bubbles form on the surface.
04 - Turn pancakes gently and cook an additional 1–2 minutes until golden brown.
05 - Serve warm with desired toppings such as fresh fruit, nut butter, or maple syrup.

# Additional Tips::

01 -
  • It turns overripe bananas into something your kids will actually ask for again.
  • You can whip up the batter in under two minutes without measuring cups or fancy ingredients.
  • They taste indulgent but are gentle enough for sensitive stomachs and picky eaters alike.
02 -
  • These pancakes are more delicate than traditional ones, so don't rush the flip or they'll tear in half.
  • Medium heat is key; too high and the outsides char before the centers set, too low and they turn pale and rubbery.
03 -
  • Use a small ice cream scoop to portion the batter evenly so all your pancakes cook at the same rate.
  • Wipe the pan with a paper towel between batches to remove any stuck bits that can burn and taste bitter.
Go Back