Banana Oat Fluffy Pancakes (Printable)

Fluffy pancakes made from ripe bananas and oats, ideal for a quick and nutritious breakfast.

# What you'll need:

→ Base

01 - 2 large ripe bananas
02 - 1 cup rolled oats (certified gluten-free if necessary)

→ Optional Add-Ins

03 - 1/2 teaspoon ground cinnamon
04 - 1/2 teaspoon vanilla extract
05 - Pinch of salt

→ For Cooking

06 - 1 to 2 teaspoons coconut oil or vegetable oil

# Method:

01 - Place bananas and oats in a blender or food processor and blend until the mixture is mostly smooth with some oat flecks remaining. Add cinnamon, vanilla, and salt if desired and blend briefly to combine.
02 - Warm a nonstick skillet or griddle over medium heat and add a thin layer of oil.
03 - Spoon heaping tablespoons of batter onto the skillet. Cook for 2 to 3 minutes until edges set and bubbles form on the surface.
04 - Flip carefully and cook for an additional 1 to 2 minutes until golden brown.
05 - Serve warm with preferred toppings such as fresh fruit, nut butter, or maple syrup.

# Expert Advice:

01 -
  • Only two ingredients stand between you and a warm, satisfying breakfast.
  • The natural sweetness from ripe bananas means you can skip the sugar completely.
  • They cook fast, clean up easier than traditional pancakes, and feel wholesome in a way that sticks with you all morning.
02 -
  • Do not flip too early or the pancakes will fall apart—wait until you see those bubbles and the edges look dry.
  • Medium heat is key; too high and they burn on the outside before cooking through, too low and they turn gummy instead of fluffy.
03 -
  • Let the batter rest for a minute after blending—it thickens slightly and makes the pancakes easier to flip.
  • Use a measuring spoon or small ladle to pour uniform pancakes so they cook evenly and look bakery-perfect.
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