Save One Sunday morning, I woke up craving pancakes but realized I had no eggs or flour. Two overripe bananas sat on the counter beside a jar of oats, and I thought, why not? I blended them together, poured the batter onto a hot pan, and watched it turn golden. The smell alone was enough to convince me I'd stumbled onto something special.
I made these for my nephew on a visit, and he ate four in one sitting without realizing they were made from just bananas and oats. His mom asked for the recipe immediately. That moment reminded me how simple food can surprise people in the best way.
Ingredients
- 2 large ripe bananas: The riper, the better. Those brown-spotted ones are perfect because they blend smoothly and add natural sweetness without any sugar.
- 1 cup rolled oats: Use old-fashioned rolled oats for the best texture. Quick oats work too, but the batter will be thinner. If you need gluten-free, just check the label.
- 1/2 tsp ground cinnamon: Optional, but it brings warmth and makes your kitchen smell amazing while cooking.
- 1/2 tsp vanilla extract: A little vanilla deepens the flavor and makes these taste like a treat.
- Pinch of salt: Balances the sweetness and brightens everything up.
- 1 to 2 tsp coconut oil or vegetable oil: For greasing the pan. Coconut oil adds a subtle tropical note I really like.
Instructions
- Blend the batter:
- Add bananas and oats to your blender or food processor. Blend until mostly smooth, leaving a few oat flecks for texture. Toss in cinnamon, vanilla, and salt if using, then pulse briefly to combine.
- Heat the pan:
- Warm a nonstick skillet or griddle over medium heat. Add a thin layer of oil and let it shimmer before pouring the batter.
- Cook the first side:
- Pour batter by heaping tablespoons onto the skillet. Cook for 2 to 3 minutes until edges look set and tiny bubbles form on top. Resist the urge to flip too early or theyll fall apart.
- Flip and finish:
- Use a thin spatula to flip gently. Cook for another 1 to 2 minutes until golden brown and cooked through.
- Serve warm:
- Stack them up and top with fresh fruit, nut butter, or a drizzle of maple syrup. Theyre delicious plain too.
Save The first time I made these, I forgot to grease the pan properly and ended up with a sticky mess. Now I always brush a thin layer of oil between batches, and they slide right off. Its one of those small lessons that makes all the difference.
Make Them Your Own
I love folding in fresh blueberries or chocolate chips just after pouring the batter onto the pan. You can also sprinkle chopped walnuts or pecans on top before flipping for a little crunch. The base recipe is so simple that it welcomes whatever you have on hand.
Storing and Reheating
These pancakes keep well in the fridge for up to three days in an airtight container. I reheat them in a toaster or warm skillet, and they taste just as good as fresh. You can also freeze them with parchment between each pancake and pop them in the toaster straight from the freezer.
What to Serve Alongside
I usually pair these with a cup of hot coffee and some fresh berries. If Im feeling indulgent, a dollop of almond butter and a drizzle of honey make them even more satisfying. They also work beautifully with a side of scrambled eggs or a smoothie for a balanced breakfast.
- Top with sliced strawberries and a sprinkle of chia seeds for extra nutrition.
- Serve with a side of crispy turkey bacon if youre not keeping it fully plant-based.
- Pair with Greek yogurt and a handful of granola for a protein boost.
Save These pancakes have become my go-to whenever I want something comforting without any fuss. I hope they bring a little warmth to your mornings too.
Recipe FAQ
- → Can I make these pancakes gluten-free?
Yes, use certified gluten-free rolled oats to ensure the batter remains gluten-free.
- → What adds sweetness to these pancakes?
Ripe bananas provide natural sweetness without needing additional sugar.
- → How do I achieve fluffier pancakes?
Add 1/2 teaspoon baking powder and an egg to the batter for a lighter, fluffier texture.
- → What oils work best for cooking?
Coconut oil or vegetable oil are recommended for a light, nonstick finish.
- → Can I add extra flavors or toppings?
Yes, cinnamon, vanilla extract, and salt can be mixed in. Toppings like fresh fruit, nut butter, or maple syrup complement well.
- → Are these suitable for a vegan diet?
Using just bananas and oats keeps them vegan, but adding egg will change that.