Banana Oat Fluffy Pancakes (Printable)

Fluffy, naturally sweet pancakes with ripe bananas and oats for a wholesome start.

# What You Need:

→ Base

01 - 2 large ripe bananas
02 - 1 cup rolled oats (certified gluten-free if needed)

→ Optional Add-Ins

03 - 1/2 teaspoon ground cinnamon
04 - 1/2 teaspoon vanilla extract
05 - Pinch of salt

→ For Cooking

06 - 1 to 2 teaspoons coconut oil or vegetable oil

# How to Make It:

01 - Combine bananas and oats in a blender or food processor and blend until mostly smooth, leaving some oat flecks. Add cinnamon, vanilla extract, and salt if desired, then blend briefly.
02 - Warm a nonstick skillet or griddle over medium heat and lightly grease with oil.
03 - Spoon heaping tablespoons of batter onto the skillet. Cook for 2 to 3 minutes until edges set and bubbles appear on the surface.
04 - Gently flip pancakes and cook for an additional 1 to 2 minutes until golden brown.
05 - Transfer pancakes to a plate and serve warm with preferred toppings such as fresh fruit, nut butter, or maple syrup.

# Expert Advice:

01 -
  • They're actually easier to make than traditional pancakes, and somehow taste indulgent even though they're made from whole foods.
  • Your kitchen smells like cinnamon and ripe banana instead of butter, which feels like a small victory on busy mornings.
  • No eggs, no dairy, no fuss—just bananas and oats doing all the heavy lifting.
02 -
  • The batter thickens as it sits, which is actually good—it means your pancakes will hold together better if you make a few minutes of prep before cooking.
  • Medium heat is non-negotiable; too high and they'll brown on the outside before cooking through, leaving you with a raw-banana-tasting center.
03 -
  • The moment you see bubbles form on the top surface, that's your signal to flip—waiting longer leads to pancakes that stick or break apart.
  • If you find yourself with leftover batter, it keeps in the fridge for up to three days and actually thickens nicely, making it easier to pour neater pancakes.
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