Save I was halfway through my morning rush when I realized I had no eggs, no milk, and no pancake mix. Just two overripe bananas on the counter and a jar of oats in the cupboard. I tossed them in the blender out of desperation, poured the batter onto a hot pan, and watched in disbelief as actual pancakes formed. They were golden, fluffy, and tasted like I'd planned it all along.
The first time I made these for my kids, they didnt believe me when I said there was no flour or sugar. They kept inspecting each bite like tiny food detectives. Now they ask for banana pancakes every Saturday, and I love that I can say yes without opening a box or measuring a dozen things.
Ingredients
- Ripe bananas: The riper, the better. Those brown spotted ones everyone avoids are exactly what you want because they blend smooth and taste like natural syrup.
- Rolled oats: They turn into a soft, pancake like batter when blended. I use old fashioned oats, but quick oats work too if you want an even smoother texture.
- Ground cinnamon: Just half a teaspoon warms up the whole batch and makes your kitchen smell like a weekend.
- Vanilla extract: A little splash deepens the sweetness without adding sugar.
- Pinch of salt: It sounds small, but it balances the banana and keeps the flavor from going flat.
- Coconut oil or vegetable oil: For the pan. Coconut oil gives a hint of tropical flavor, but any neutral oil works perfectly.
Instructions
- Blend the batter:
- Drop the bananas and oats into your blender and let it run until the mixture looks like thick pancake batter. A few oat specks are fine and actually give the pancakes a nice texture.
- Heat your pan:
- Warm a nonstick skillet over medium heat and brush it lightly with oil. You want it hot enough that a drop of water sizzles but doesnt smoke.
- Pour and watch:
- Spoon batter onto the pan in small rounds, about two tablespoons each. Wait until you see bubbles forming on top and the edges look set before you even think about flipping.
- Flip gently:
- Slide your spatula under carefully because these are softer than traditional pancakes. Cook the second side for just a minute or two until golden.
- Serve warm:
- Stack them high and top with whatever makes you happy. Fresh berries, a drizzle of nut butter, or a little maple syrup all work beautifully.
Save One morning I added a handful of blueberries to the batter before cooking, and my daughter declared it the best breakfast ever. Now we keep frozen berries on hand just for pancake experiments. Its become less about following a recipe and more about seeing what we can dream up together.
Making Them Fluffier
If you want a little more rise and structure, whisk in half a teaspoon of baking powder and one egg before you blend. The egg binds everything tighter, and the baking powder gives you that classic pancake puff. I do this on weekends when I have an extra minute and want to impress someone.
Add Ins That Actually Work
Chocolate chips, chopped walnuts, and shredded coconut all make excellent additions. Sprinkle them on right after you pour the batter onto the pan, then flip as usual. I learned the hard way that stirring them into the batter can make it too thick and uneven.
Storing and Reheating
These pancakes keep in the fridge for up to three days and reheat beautifully in the toaster or microwave. I sometimes make a double batch on Sunday and pack them for quick weekday breakfasts. They taste just as good cold, which my kids have proven by eating them straight from the container.
- Let them cool completely before stacking in an airtight container.
- Reheat in the toaster for the crispiest edges.
- Freeze extras in a single layer, then transfer to a freezer bag for up to two months.
Save These pancakes proved to me that good food doesnt have to be complicated. Sometimes the best recipes are the ones that happen by accident and stick around because they just work.
Kitchen Guide
- → What makes these pancakes fluffy?
Blending ripe bananas with oats creates a thick batter that puffs gently when cooked. Adding baking powder and an egg can enhance fluffiness further.
- → Can I make them vegan?
Yes, using just bananas and oats keeps the pancakes fully vegan and dairy-free. Oils like coconut or vegetable are perfect for cooking.
- → Are these pancakes gluten-free?
Using certified gluten-free rolled oats ensures the pancakes remain gluten-free. Always check oat packaging to confirm.
- → How do I prevent sticking while cooking?
Use a nonstick skillet or griddle and add a thin layer of oil before pouring the batter. Medium heat helps pancakes cook evenly without sticking.
- → What toppings go well with these pancakes?
Fresh fruits, nut butters, or pure maple syrup complement the natural sweetness of the bananas beautifully.
- → Can I add mix-ins to the batter?
Yes, blueberries, chocolate chips, or chopped nuts can be sprinkled onto pancakes before flipping for extra texture and flavor.