Description
Fluffy and wholesome banana oat pancakes made with simple ingredients like ripe banana, rolled oats, eggs, and cinnamon. This quick and easy breakfast recipe blends the batter to a smooth consistency and cooks the pancakes on a skillet until golden brown, offering a delicious and nutritious start to your day.
Ingredients
Scale
Banana Oat Pancakes
- 1 ripe banana
- 2 large eggs
- 1/2 cup rolled oats
- 1/4 cup whole milk
- 1/2 teaspoon ground cinnamon
Instructions
- Prepare the batter: Combine the ripe banana, eggs, rolled oats, whole milk, and ground cinnamon in a blender. Blend on high speed until the mixture is completely smooth and evenly combined to create a smooth pancake batter.
- Heat the skillet: Place a non-stick skillet over medium heat and lightly grease it with butter or oil to prevent sticking. Allow the skillet to become hot before adding the batter.
- Cook the pancakes: Pour portions of the batter onto the heated skillet to form pancakes of your desired size. Cook until small bubbles form on the surface and the edges begin to set, then carefully flip the pancakes. Cook the other side until golden brown and the centers are fully cooked through.
- Serve: Transfer the cooked pancakes to plates and serve immediately while warm. Garnish with your favorite toppings such as fresh fruit, maple syrup, or yogurt if desired.
Notes
- For fluffier pancakes, let the batter rest for 5 minutes before cooking to allow the oats to soak and thicken the mixture.
- You can substitute whole milk with almond milk or any preferred milk alternative.
- Adjust the cinnamon level to taste or add vanilla extract for extra flavor.
- If you prefer a chunkier texture, pulse the blender briefly to retain some oat texture.
- Store leftover pancakes refrigerated for up to 2 days and reheat in a skillet or toaster.
