Banana Oat Pancakes
These naturally sweet, wholesome banana oat pancakes come together in a blender for a quick and fluffy breakfast treat.
Ingredients
- •2 cups rolled oats (200g)
- •2 ripe bananas
- •2 large eggs
- •1 cup milk or unsweetened almond milk (240ml)
- •1 teaspoon baking powder
- •1 teaspoon vanilla extract
- •1/2 teaspoon ground cinnamon
- •1/4 teaspoon salt
- •2 tablespoons coconut oil or vegetable oil for cooking
Instructions
- 1
Place the rolled oats into a blender and process until they form a fine flour-like consistency.
- 2
Add the ripe bananas, eggs, milk, baking powder, vanilla extract, cinnamon, and salt to the blender with the ground oats.
- 3
Blend on medium-high speed until the batter is completely smooth and uniform, letting it rest for about 5 minutes to thicken.
- 4
Heat a large non-stick skillet or griddle over medium heat and lightly coat it with a small amount of oil.
- 5
Pour the batter into the skillet using a 1/4-cup measure for each pancake to create evenly sized portions.
- 6
Cook for 3 to 4 minutes until small bubbles form on the surface and the edges look set and slightly dry.
- 7
Carefully flip the pancakes and cook for an additional 2 to 3 minutes until golden brown and cooked through.
- 8
Repeat with the remaining batter, adding more oil to the pan as needed, and serve warm.
💡 Chef tips
- For a dairy-free and pareve version, use almond milk or soy milk and cook the pancakes in coconut oil.
- Leftover cooked pancakes can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to a month.
- Reheat frozen pancakes in the toaster or toaster oven for a quick weekday breakfast.
✅ How it should turn out
The finished pancakes should be golden brown on the outside, wonderfully soft and fluffy on the inside, with a sweet banana and warm cinnamon aroma.