Save I was standing in my kitchen on a Sunday morning, staring at two overripe bananas turning brown on the counter. My oats were nearly empty, and I had no eggs, no flour, nothing that looked like a proper pancake mix. But I was hungry, and I had a hunch. What came out of that blender surprised me—a thick, sweet batter that cooked up into soft, golden pancakes that tasted like comfort itself.
The first time I made these for my niece, she watched me blend the bananas and oats with wide eyes, convinced I was making a mistake. When she took her first bite, she looked up and said they tasted like banana bread in pancake form. That became our Saturday morning ritual whenever she visited, and she started calling them her special pancakes.
Ingredients
- 2 large ripe bananas: The riper, the better—those brown spots mean natural sugar and deeper flavor, plus they blend into a smoother batter.
- 1 cup rolled oats: Use old-fashioned rolled oats for the best texture; quick oats work too, but steel-cut oats stay too chewy.
- 1/2 tsp ground cinnamon: A warm spice that deepens the sweetness and makes your kitchen smell like a bakery.
- 1/2 tsp vanilla extract: Just a splash rounds out the flavor and adds a homemade richness.
- Pinch of salt: It might seem small, but it balances the sweetness and brings everything into focus.
- 1 to 2 tsp coconut oil or vegetable oil: For the pan—coconut oil adds a subtle tropical note, but any neutral oil works perfectly.
Instructions
- Blend the batter:
- Toss the bananas and oats into your blender or food processor and let it run until the mixture is mostly smooth. A few oat flecks are fine and actually give the pancakes a nice hearty texture. If you are using cinnamon, vanilla, or salt, add them now and pulse a few more times.
- Heat the skillet:
- Set a nonstick skillet or griddle over medium heat and let it warm up for a minute or two. Add a thin layer of oil and swirl it around so the surface is evenly coated.
- Cook the pancakes:
- Pour the batter by heaping tablespoons onto the hot skillet, leaving space between each one. Let them cook for 2 to 3 minutes until the edges look set and you see bubbles forming on top. Flip gently with a spatula and cook for another 1 to 2 minutes until both sides are golden brown.
- Serve warm:
- Stack them on a plate and top with fresh fruit, a drizzle of nut butter, or a touch of maple syrup. They are best enjoyed right away while they are still soft and warm.
Save One morning I was running late, so I blended the batter the night before and kept it in the fridge. The next day, I poured it straight onto the skillet, and the pancakes came out just as good. That little trick turned a hectic morning into something calm and almost luxurious.
Make Them Your Own
Before you flip each pancake, try sprinkling a few blueberries, chocolate chips, or chopped walnuts on top. They sink in slightly as they cook and create little pockets of flavor. I have also folded in a handful of shredded coconut once, and it gave the pancakes a chewy sweetness that reminded me of tropical mornings.
For Extra Fluffiness
If you want a lighter, airier pancake, blend in half a teaspoon of baking powder and one egg along with the bananas and oats. The baking powder gives a gentle lift, and the egg binds everything together so they hold their shape better on the griddle. Just keep in mind this takes them out of the vegan category.
Storage and Reheating
These pancakes keep well in the fridge for up to three days in an airtight container. I have even frozen them between layers of parchment paper and reheated them in the toaster for quick weekday breakfasts. They lose a tiny bit of softness, but they still taste warm and comforting.
- Reheat in a toaster or skillet over low heat to bring back that fresh-cooked texture.
- Freeze extras in a single layer first, then stack them to save space.
- Double the batch on weekends so you have grab-and-go breakfasts all week.
Save There is something deeply satisfying about making breakfast from almost nothing and ending up with something this good. I hope these pancakes become a quiet morning ritual for you, too.
Kitchen Guide
- → Can I make these pancakes gluten-free?
Yes, using certified gluten-free rolled oats ensures the pancakes remain gluten-free.
- → What toppings pair well with these pancakes?
Fresh fruits, nut butters, and maple syrup complement the natural sweetness beautifully.
- → How do I achieve a fluffier texture?
Add 1/2 tsp baking powder and an egg to the batter for a lighter, fluffier result.
- → Is there a vegan option available?
Yes, sticking to just ripe bananas and oats produces a vegan-friendly version.
- → What tools do I need for preparation?
A blender or food processor for mixing, and a nonstick skillet or griddle for cooking.