Save to Pinterest The Saturday I discovered these pancakes started with a bunch of overripe bananas staring back at me from the counter. I was halfway to making my usual banana bread when I remembered watching my college roommate throw oats into her morning blender. Something clicked. Why not mash those two ideas together and see what happens
My sister was visiting that weekend and watched me dump ingredients into the blender with serious skepticism. She is a pancake traditionalist and gentle reader she ate three of them straight from the pan. We sat at my tiny kitchen table in our pajamas while steam curled off our plates and talked about how sometimes the best discoveries come from not wanting to go to the grocery store.
Ingredients
- 2 large ripe bananas: The darker the spots the sweeter your pancakes will be and they mash easier into a smooth batter
- 2 large eggs: Room temperature eggs blend better and help bind everything without any flour needed
- 1/2 teaspoon vanilla extract: Completely optional but I never skip it because it makes the kitchen smell incredible
- 1 cup rolled oats: Certified gluten free if that matters to you but any old fashioned oats work beautifully here
- 1/2 teaspoon baking powder: This is what gives them lift so do not forget it or you will have flat sad discs
- Pinch of salt: Just enough to wake up all the flavors without tasting salty
- 1/2 teaspoon ground cinnamon: Warm spice that pairs perfectly with banana but swap for nutmeg if you prefer
- 1-2 teaspoons coconut oil or neutral oil: Just enough to keep your pancakes from sticking and add a lovely golden crust
Instructions
- Blend the base:
- Toss your bananas eggs and vanilla into a blender and let it run until completely smooth with no lumps remaining.
- Add the dry ingredients:
- Dump in the oats baking powder salt and cinnamon then pulse until combined but still slightly textured.
- Heat your pan:
- Warm a skillet over medium heat and swipe it with a little oil until shimmering.
- Pour and wait:
- Scoop about 1/4 cup batter per pancake and let them cook undisturbed until bubbles appear across the surface.
- Flip and finish:
- Gently turn each pancake and give them another minute or two until golden and cooked through.
- Serve immediately:
- Stack them warm on plates and add whatever toppings make your morning complete.
Save to Pinterest My toddler now asks for yellow cakes every weekend and I love that I can say yes without loading him up with sugar first thing in the morning. Something about watching those little bubbles form and the smell of cinnamon hitting the air makes even a gray Tuesday feel like a celebration.
Make It Your Own
I have mixed everything from chopped walnuts to dark chocolate chips into the batter and never once regretted it. Fresh berries folded in gently before cooking create these gorgeous jammy pockets that burst when you cut into them.
Freezing For Busy Mornings
Double the batch and let extras cool completely on a wire rack before stacking them in freezer bags. They reheat in the toaster in minutes and taste almost as good as fresh which has saved our weekday mornings more times than I can count.
Topping Ideas That Work
Keep it simple with a drizzle of maple syrup or go all out with Greek yogurt and extra fruit. Sometimes I spread almond butter between two pancakes for a breakfast sandwich situation that keeps me full until lunch.
- A spoonful of peanut butter melts beautifully into the warm stack
- Fresh blueberries or sliced strawberries add brightness
- A dusting of powdered sugar makes it feel like a special occasion
Save to Pinterest There is something profoundly satisfying about turning overripe fruit into breakfast that feels like a treat but happens to be good for you too.
Recipe FAQs
- → Can I make the batter ahead of time?
Yes, blend the batter the night before and store it in the refrigerator. The oats will soften slightly, creating an even creamier texture. Let it sit at room temperature for 5 minutes before cooking.
- → What's the best way to achieve fluffiness?
Don't over-blend the mixture — leaving some oat texture helps. Let the batter rest for 2-3 minutes before cooking, and wait until bubbles form on the surface before flipping.
- → Can I substitute the eggs?
For a vegan version, use two flax eggs (2 tablespoons ground flaxseed meal mixed with 6 tablespoons water, rested for 5 minutes) or commercial egg replacer following package instructions.
- → How do I store leftovers?
Stack cooled pancakes between parchment paper and freeze in an airtight container for up to 3 months. Reheat in a toaster for crispy edges or microwave for 30 seconds.
- → What toppings work best?
Fresh berries, sliced bananas, Greek yogurt, almond butter, or pure maple syrup complement the natural sweetness. For added protein, spread with nut butter or top with hemp seeds.
- → Can I use steel-cut oats instead?
Steel-cut oats require more blending and may yield a grainier texture. For best results, stick with rolled oats or quick oats, which blend smoothly and maintain the fluffy consistency.