Pin it One Sunday morning, I realized I was out of eggs and flour but had two very spotty bananas staring at me from the counter. My daughter was already asking for pancakes, so I grabbed the oats and my blender, crossed my fingers, and made it up as I went. When she ate three in a row without saying a word, I knew I'd stumbled onto something worth keeping.
I started making these on weekday mornings when I needed something that didnt involve measuring cups or a messy cleanup. My son would mash the bananas with a fork while I poured the oats, and wed have breakfast on the table before the school bus even turned the corner. It became our little routine, the kind of recipe that doesnt need a special occasion.
Ingredients
- Ripe bananas: The spottier they are, the sweeter and easier to blend, plus they bind everything together without needing eggs.
- Rolled oats: Regular old-fashioned oats work beautifully here and they blend into a batter that holds its shape on the griddle.
- Ground cinnamon: A little warmth that makes the whole batch smell like a bakery, completely optional but always worth it.
- Vanilla extract: Just a splash deepens the flavor and covers up any hint of that raw oat taste.
- Pinch of salt: It sharpens the sweetness and keeps the pancakes from tasting flat.
- Coconut oil or vegetable oil: A thin layer on the pan prevents sticking and gives the edges a golden, lacy crisp.
Instructions
- Blend the batter:
- Toss the bananas and oats into your blender and let it run until the mixture looks like thick pancake batter, with just a few flecks of oat still visible. If youre adding cinnamon, vanilla, or salt, drop them in and pulse once or twice to combine.
- Heat your pan:
- Set a nonstick skillet over medium heat and add just enough oil to coat the bottom. You want it hot enough that a drop of batter sizzles gently but doesnt smoke.
- Pour and watch:
- Spoon the batter onto the skillet in small pools, about two tablespoons each. Wait until you see bubbles forming on the surface and the edges look dry and set, usually around two to three minutes.
- Flip with care:
- Slide your spatula underneath and turn them over in one smooth motion. Cook for another minute or two until the bottom turns golden brown.
- Serve right away:
- Stack them on a plate while theyre still warm and top with whatever makes you happy, fresh berries, a drizzle of maple syrup, or a spoonful of almond butter.
Pin it The first time I made these for my neighbors kid, who has a long list of food allergies, his mom teared up a little. It wasnt just that he could eat them safely, it was that he didnt feel left out at breakfast anymore. That moment reminded me how much a simple recipe can mean when it opens the door instead of closing it.
Texture and Flavor Notes
These pancakes have a tender, slightly dense crumb that holds together beautifully but never feels heavy. The banana flavor is present but not overpowering, especially if you add a hint of cinnamon or vanilla. They taste naturally sweet on their own, but they also play well with toppings if you want to dress them up a bit.
Storage and Reheating
Leftover pancakes keep in the fridge for up to three days in an airtight container, and they reheat quickly in the toaster or microwave. I like to make a double batch on Sunday and keep them stacked with parchment between each one so they dont stick together. On rushed mornings, I just grab two, warm them up, and breakfast is done before Ive even poured my coffee.
Ways to Make Them Your Own
Once you get the hang of the basic batter, you can fold in all kinds of extras. Ive stirred in blueberries, chocolate chips, chopped walnuts, and even a spoonful of peanut butter before blending. Some people add an egg and a little baking powder for extra fluff, which works beautifully if youre not keeping them vegan.
- Try a handful of frozen blueberries dropped onto each pancake right after you pour the batter.
- Swap the cinnamon for a pinch of nutmeg or cardamom if you want a different kind of warmth.
- For a richer flavor, use a ripe pear or half a cup of unsweetened applesauce in place of one banana.
Pin it These pancakes have earned a permanent spot in my kitchen because they prove that simple doesnt mean boring. Whether its a quiet Saturday or a chaotic Tuesday, theyre always ready to help you start the day right.
Recipe Questions & Answers
- → Can I make these pancakes without eggs?
Yes, the base batter requires only bananas and oats, making it naturally egg-free and suitable for vegan diets.
- → What type of oats should I use?
Rolled oats are recommended for a smooth batter and tender texture; certified gluten-free oats work for those avoiding gluten.
- → How can I add extra flavor?
Optional additions like ground cinnamon, vanilla extract, or a pinch of salt can enhance the pancakes' natural sweetness.
- → What oil is best for cooking?
Use coconut oil or any neutral vegetable oil to prevent sticking and add a subtle flavor during cooking.
- → Can I include mix-ins like nuts or fruit?
Yes, ingredients like blueberries, chocolate chips, or chopped nuts can be sprinkled onto pancakes before flipping for added texture and flavor.