Banana Oat Pancakes (Printer-friendly)

Fluffy pancakes blended with ripe bananas and wholesome oats for a protein-packed breakfast.

# What You'll Need:

→ Wet Ingredients

01 - 2 large ripe bananas
02 - 2 large eggs
03 - 1/2 teaspoon vanilla extract

→ Dry Ingredients

04 - 1 cup rolled oats
05 - 1/2 teaspoon baking powder
06 - 1 pinch salt
07 - 1/2 teaspoon ground cinnamon

→ For Cooking

08 - 1 to 2 teaspoons coconut oil or neutral oil

# How to Make It:

01 - Combine bananas, eggs, and vanilla extract in a blender or food processor. Blend until smooth consistency is achieved.
02 - Add oats, baking powder, salt, and cinnamon to the blended mixture. Blend until fully combined with mostly smooth texture, allowing some oat particle visibility.
03 - Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with oil.
04 - Pour approximately 1/4 cup batter per pancake onto the prepared skillet. Cook for 2 to 3 minutes until bubbles form on the surface and edges appear set.
05 - Carefully flip pancakes and cook for 1 to 2 minutes until golden brown exterior and cooked through interior are achieved.
06 - Transfer pancakes to serving plates while warm. Top with desired accompaniments such as fresh fruit, yogurt, or maple syrup.

# Expert Advice:

01 -
  • They're naturally sweet from the bananas, so you skip the guilt of pouring syrup on your breakfast.
  • Your blender does almost all the work, which means you're eating real food before your coffee's even cooled down.
  • They freeze beautifully, turning weekday mornings into a grab-and-go situation that still feels homemade.
02 -
  • Don't overmix after adding the oats or you'll end up with a dense, gummy texture instead of fluffy pancakes—a few pulses is all you need.
  • The temperature of your skillet matters more than you'd think; too hot and the outside burns before the inside cooks through, too cool and they spread thin and never puff up.
03 -
  • Use the browning of your banana as your guide to readiness—spotty, almost-to-brown bananas give you the sweetest results and the easiest blend.
  • If your batter sits longer than five minutes before cooking, it'll separate slightly; just give it a quick stir with a spoon and you're back to normal.
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