Save There's something almost magical about opening the cupboard on a rushed Tuesday morning and realizing you can make pancakes with nothing but a couple of bananas and whatever oats you have on hand. My first batch of these came together by accident—I'd forgotten to buy eggs, and instead of giving up on breakfast, I threw everything into the blender out of sheer desperation. Ten minutes later, I had the fluffiest, naturally sweet pancakes sitting on my plate, and I haven't looked back since.
I made these for my friend Sarah when she showed up before a hike, skeptical that mashed fruit could create anything resembling actual pancakes. Watching her face light up after that first bite—when she realized they were both fluffy and substantial—made me feel like I'd uncovered some secret the whole world needed to know. She's made them every week since, and now her kids ask for them by name.
Ingredients
- 2 large ripe bananas: The sweeter and softer, the better—they're your only sweetness and your binder all at once.
- 1 cup rolled oats: Don't use instant oats; they'll turn the batter to mush before you even pour it onto the skillet.
- 1/2 tsp ground cinnamon: A pinch of warmth that makes everything taste intentional, not accidental.
- 1/2 tsp vanilla extract: Brings out the banana's sweetness in a way that feels subtle but unmissable.
- Pinch of salt: The secret ingredient that keeps these from tasting one-note.
- 1–2 tsp coconut oil or vegetable oil: Just enough to keep them from sticking without making them greasy.
Instructions
- Blend into butter:
- Break the bananas into chunks, toss them in with the oats, and blend until the mixture is mostly smooth with just a few visible oat flecks—those flecks are what give the pancakes texture. A few pulses with the cinnamon, vanilla, and salt, and you're done; don't overblend or you'll lose the air you just incorporated.
- Heat your cooking surface:
- Set your skillet over medium heat and let it warm for a minute or two until a drop of water sizzles on contact. Add just enough oil to coat the bottom lightly; you want them to cook, not fry.
- Pour and wait:
- Use a tablespoon to drop heaping portions onto the skillet, spacing them so they're not touching. You'll know they're ready to flip when the edges look set and little bubbles form across the top, usually 2 to 3 minutes.
- Flip with confidence:
- Slide your spatula underneath and flip gently but decisively—a hesitant flip leads to broken pancakes. The second side cooks faster, maybe 1 to 2 minutes, until you see that golden-brown color that tells you they're done.
- Serve and celebrate:
- Pile them onto a warm plate and dress them however you want—fresh berries, a smear of almond butter, a drizzle of maple syrup, or all three.
Save I'll never forget my mom's reaction when I told her these were just bananas and oats. She made them the next morning and called me back within an hour to ask if I was sure they were healthy, because something this comforting couldn't possibly be. That's when I realized food doesn't have to be complicated to feel nourishing.
The Beauty of Simplicity
There's something grounding about a recipe that relies on only two base ingredients and your blender. In a world of increasingly complex breakfast trends, these pancakes feel like a quiet rebellion—proof that you don't need a fancy recipe or a shopping list as long as your arm to make something genuinely delicious. Every time I make them, I'm reminded that sometimes the best meals come from working with what's actually in your kitchen.
Customizing Without Overthinking
Once you understand the basic ratio—two bananas to one cup of oats—you can drift in whatever direction feels right that morning. Some days I add a tablespoon of cocoa powder and call them chocolate pancakes; other mornings, I stir in a handful of berries right before cooking. The structure holds because the bananas and oats are so forgiving, so patient with your mood and whatever ingredients you happen to have.
Making Them Fluffier (or Staying True to Form)
If you want to experiment, adding half a teaspoon of baking powder and one egg creates a slightly fluffier texture that edges closer to traditional pancakes. But there's something I actually prefer about the original version—they're denser, almost crepe-like, with a subtle chew that makes them feel more substantial. For vegan mornings, just stick with the bananas and oats and trust that simplicity works.
- Blueberries, chocolate chips, or chopped walnuts can be scattered on the pancakes right before you flip for a textured surprise.
- Make a double batch and freeze the extras between parchment paper; they reheat beautifully in a low oven.
- If your bananas aren't quite ripe enough, let them sit at room temperature for a day—the pancakes really do taste better when the bananas are sweet.
Save These pancakes have become my answer to rushed mornings and unexpected guests. There's comfort in knowing that breakfast can be both nourishing and simple, all at once.
Recipe FAQs
- → Can I make these pancakes gluten-free?
Yes, using certified gluten-free rolled oats ensures the pancakes are gluten-free.
- → How do I achieve fluffier pancakes?
Adding 1/2 tsp baking powder and an egg to the batter helps make pancakes fluffier.
- → What cooking oil is best for these pancakes?
Light oils like coconut oil or vegetable oil work well to prevent sticking and add subtle flavor.
- → Can I add extra flavors to the batter?
Yes, cinnamon, vanilla extract, or a pinch of salt can enhance the natural sweetness and aroma.
- → What toppings pair well with these pancakes?
Fresh fruit, nut butter, or maple syrup complement the pancakes beautifully for added taste and texture.
- → Is this suitable for a vegan diet?
When sticking to just bananas and oats, these pancakes are vegan friendly. Avoid adding eggs or dairy.