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Banana Oat Pancake Recipe
Ash Tyrrell

Banana Oat Pancake Recipe

I still remember the first morning I blended up a batch of these banana oat pancakes just to use up two spotty bananas sitting on my counter, and I've been hooked ever since. There's no flour, no refined sugar, and no fancy equipment involved, just a blender, a griddle, and a few pantry staples
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 2 medium ripe bananas – the riper and spottier they are the sweeter and more flavorful your batter turns out
  • 2 large eggs – these bind everything together and give the pancakes their fluffy lift
  • 1/2 cup unsweetened almond milk – adds moisture; swap in any milk you already have on hand
  • 1 teaspoon vanilla extract – rounds out the banana flavor with warm cozy notes
  • 1 1/2 cups old-fashioned rolled oats – acts as the flour substitute so use gluten-free oats if needed
  • 2 teaspoons baking powder – this is what makes the pancakes puff up instead of turning out flat
  • 1/2 teaspoon ground cinnamon – a small pinch makes the whole kitchen smell incredible
  • 1/4 teaspoon salt – balances the sweetness so the pancakes don't taste one-note
  • Olive oil or butter for cooking – just enough to keep the pancakes from sticking to the pan

Method
 

  1. I start by adding my ripe bananas, eggs, almond milk, and vanilla extract straight into the blender jar. I blend this on high for about 20-30 seconds until it turns into a smooth, pale yellow mixture with no banana chunks left. This forms the creamy base that carries the flavor of the entire pancake.
  2. Next, I toss the rolled oats, baking powder, cinnamon, and salt right into the same blender jar. I don't bother measuring precisely into a separate bowl since the blender does all the mixing work for me.
  3. Once blended, I let the batter sit in the jar for about 5 minutes while I heat up my griddle. This resting time lets the oats soak up some of the liquid, which thickens the batter slightly and helps the pancakes hold their shape better once they hit the pan.
  4. I set my griddle or skillet to medium-low heat and let it warm up for a couple of minutes before adding a light coating of olive oil or butter. Getting the temperature right here matters a lot, because too high a heat will burn the outside before the inside has a chance to cook through.
  5. I pour about a quarter cup of batter onto the hot griddle for each pancake, spacing them a couple inches apart. I let them cook for roughly 2-3 minutes, until small bubbles start forming across the surface and the edges look set and slightly dry.
  6. Using a thin spatula, I gently flip each pancake and cook the other side for another 1-2 minutes, until it's golden brown all the way through. Since these have no flour to hold them together the way regular pancakes do, I always flip carefully so they don't break apart.
  7. I like to stack mine three high on a plate right off the griddle while they're still warm and slightly steamy. A drizzle of peanut butter and a splash of maple syrup on top turns this simple stack into something that genuinely feels like a treat.

Notes

  • I always use bananas with plenty of brown spots, since underripe bananas leave the batter noticeably less sweet and less flavorful.
  • I let my batter rest for a few extra minutes if it seems too thin, since the oats need time to absorb the liquid and thicken up.
  • I keep my heat on medium-low instead of medium-high, because these flourless pancakes burn on the outside much faster than traditional ones.
  • I make a double batch on weekends and freeze the extras, so I always have a quick breakfast ready during busy weekdays.
  • I add a scoop of protein powder when I want an extra post-workout boost, and I barely notice a difference in taste