Banana Oat Pancakes
Three ingredients, no flour, no added sugar — just bananas, eggs, and oats whizzed in a blender for 20 seconds. I make a double batch every Sunday, and my kids eat them cold from the fridge all week. They're naturally sweet from the banana and have a soft, almost custardy center that regular pancakes can't touch.
Three ingredients, no flour, no added sugar — just bananas, eggs, and oats whizzed in a blender for 20 seconds. I make a double batch every Sunday, and my kids eat them cold from the fridge all week. They're naturally sweet from the banana and have a soft, almost custardy center that regular pancakes can't touch.
Instructions
- 1
Add the bananas, eggs, and oats to a blender. Blend until completely smooth — about 20-30 seconds. The batter should be pourable but not watery.
Tip: If the batter seems too thin, add another tablespoon of oats and blend again. Too thick? Splash of milk. - 2
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
- 3
Pour small rounds of batter — about 3 tablespoons each. These pancakes spread more than regular ones, so leave room between them.
- 4
Cook for 2-3 minutes until bubbles form on the surface and the edges look set, then flip and cook another 1-2 minutes on the second side.
Tip: Keep the heat at medium. These burn faster than flour pancakes because of the natural sugars in the banana.
Topping Ideas
These are good plain, but a little topping goes a long way:
- A dollop of Greek yogurt and fresh berries
- A drizzle of warm peanut butter
- Sliced banana and a sprinkle of cinnamon
- A tiny pinch of flaky salt on top to bring out the sweetness
Variations
- Add protein: Blend in a scoop of vanilla or unflavored protein powder. You might need an extra splash of milk to loosen the batter.
- Add warmth: A teaspoon of vanilla extract and a pinch of cinnamon.
- Chocolate chip: Fold a tablespoon of dark chocolate chips into the batter after blending.
Storage & Reheating
Stack pancakes between sheets of parchment paper and store in the fridge for up to 3 days, or freeze for up to a month. Reheat in the toaster or in a dry skillet — the microwave makes them gummy. They’re honestly great cold too, straight from the fridge.