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Banana Oat Pancakes

Light, naturally sweet pancakes made with oats and bananas — a healthier stack that doesn't taste like a compromise.

breakfast • prep: 10 min • cook: 15 min • serves 4

Ingredients

  • 2 cups old-fashioned oats
  • 2 ripe bananas
  • 2 large eggs
  • 1 cup milk (any kind)
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • Pinch of salt
  • Butter, for cooking
  • Honey or maple syrup, for serving
  • Sliced bananas and walnuts, for topping

Instructions

  1. Blend the batter: Add oats, bananas, eggs, milk, vanilla, cinnamon, baking powder, and salt to a blender. Blend until smooth, about 30 seconds.

  2. Rest: Let the batter sit for 5 minutes to thicken slightly.

  3. Cook: Heat a griddle or skillet over medium heat. Add a pat of butter. Pour ¼ cup batter per pancake. Cook until bubbles form on top and edges look set, about 2-3 minutes. Flip and cook 1-2 minutes more.

  4. Serve: Stack with sliced bananas, walnuts, and a drizzle of honey or maple syrup.

Notes

  • Storage: Freeze cooked pancakes in a single layer, then bag them. Toast to reheat.
  • Variations: Add blueberries or chocolate chips to the batter. Use almond milk for dairy-free.
  • Tips: The riper the bananas, the sweeter the pancakes — use those spotted brown ones.