Banana Oat Pancakes
These naturally sweet, wholesome banana oat pancakes come together easily in a blender for a fluffy and satisfying breakfast.
Ingredients
- •2 ripe bananas
- •2 cups rolled oats (200g)
- •2 large eggs
- •1 cup milk (240ml)
- •1 teaspoon baking powder
- •1 teaspoon vanilla extract
- •1/2 teaspoon ground cinnamon
- •1/4 teaspoon salt
- •1 tablespoon butter or oil for cooking
Instructions
- 1
Place the rolled oats into a blender and blend on high speed until they form a fine flour.
- 2
Add the ripe bananas, eggs, milk, baking powder, vanilla extract, cinnamon, and salt to the blender with the oat flour.
- 3
Blend on medium speed until the batter is completely smooth and no banana lumps remain.
- 4
Let the batter rest for 5 minutes so the oats can absorb some of the liquid and thicken slightly.
- 5
Heat a large non-stick skillet or griddle over medium heat and melt a small amount of butter or oil.
- 6
Pour 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface and the edges look set, about 3 to 4 minutes.
- 7
Flip the pancakes carefully and cook for another 2 to 3 minutes until golden brown and cooked through.
- 8
Repeat with the remaining batter, adding more butter or oil to the pan as needed.
- 9
Serve warm with your favorite toppings such as maple syrup, fresh fruit, or a dollop of yogurt.
💡 Chef tips
- For extra protein, you can blend a scoop of your favorite protein powder into the batter.
- Leftover pancakes can be stored in the refrigerator for up to 3 days or frozen for up to a month, and reheated in a toaster.
- If the batter seems too thick after resting, stir in an extra tablespoon of milk to reach the desired consistency.
✅ How it should turn out
The finished pancakes should be golden brown on the outside, delightfully tender and fluffy on the inside, with a comforting aroma of sweet banana and warm cinnamon.