Description
Tender and naturally sweet pancakes made with oats and ripe bananas, perfect for a cozy fall breakfast.
Ingredients
- 1 1/2 cups rolled oats (use certified gluten-free if needed)
- 1 cup milk (dairy or plant-based)
- 2 ripe bananas, mashed
- 2 large eggs
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1-2 tbsp maple syrup or honey (optional, for extra sweetness)
- 1 tsp vanilla extract
- 1-2 tbsp neutral oil or melted butter for the pan
Instructions
- Make the oat base: Place the rolled oats in a blender and pulse into a coarse flour (or use a food processor). Mix the oat flour with baking powder, cinnamon, and salt in a bowl.
- Combine wet ingredients: In a separate bowl, mash the bananas until mostly smooth. Whisk in the eggs, milk, maple syrup, and vanilla.
- Mix batter: Pour the wet mixture into the oat mixture and stir until just combined. Let the batter rest 5–10 minutes so the oats soften. If it’s too thick, add a tablespoon of milk at a time until you reach a thick pancake batter consistency.
- Heat the pan: Warm a nonstick skillet or griddle over medium heat and brush with oil. For consistent results, test the heat with a drop of batter — it should sizzle gently.
- Cook pancakes: Scoop 1/4 cup batter per pancake onto the skillet. Cook 2–3 minutes until bubbles form around the edges and the bottom is golden, then flip and cook another 1–2 minutes. Repeat until all batter is used.
- Serve warm: Stack and serve with maple syrup, a dusting of cinnamon, chopped nuts, or a dollop of yogurt.
Notes
Use ripe bananas for best flavor. Don’t overmix the batter to avoid dense pancakes. Resting the batter improves texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American