These small pancakes have a soft centre and a lightly golden edge. Ripe banana supplies sweetness, while blended oats give the batter body. They are more delicate than flour-based pancakes, which is why small rounds and moderate heat make the method easier.
Letting the batter stand briefly gives the oats time to absorb liquid. After resting, it should pour slowly rather than run across the pan. If your banana is unusually large or small, adjust with a little milk rather than forcing the batter to match an exact thickness.
Banana oat pancakes
8 small pancakes; 2-3 servings · 25 minutes total · Metric measurements
Ingredients
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Method
- Blend the batterPut the banana, oats, eggs, milk, baking powder, optional vanilla, cinnamon and salt in a blender. Blend until the oats are finely ground and the batter is mostly smooth. Do not taste raw batter containing eggs.
- Rest brieflyLeave the batter for 5 minutes. It should be thick but pourable. If it is too stiff to pour, blend in 1 tablespoon milk at a time.
- Heat the panHeat a nonstick skillet over medium-low heat and wipe it with a thin film of oil. A small test pancake helps you judge the heat.
- Cook small roundsPour about 2 tablespoons batter per pancake, leaving space between them. Cook for 2-3 minutes until the edges look set and the underside is golden. Small bubbles may appear, but use the set edges as your main cue.
- Flip and finishTurn carefully with a broad spatula and cook for another 1-2 minutes until the centre is set, with no wet batter remaining. Egg dishes should reach 71°C / 160°F; check a thick pancake with a thin-probe thermometer. Lower the heat if the outsides colour before the centres set.
- Serve warmRepeat with the remaining batter, adding a little oil as needed. Serve warm with fruit or yogurt.
Small details that help
- Keep pancakes small. A large banana-oat pancake is harder to turn without breaking.
- A dark outside and wet middle means the pan is too hot. Lower the heat for the next batch.
- The batter thickens as it stands. Add a small splash of milk between batches if needed.
Swaps and variations
Leave out cinnamon and add a little lemon zest for a different flavour. Use a suitable plant drink if avoiding dairy. These pancakes still contain eggs; replacing them changes the structure and needs a separately developed recipe.
What to serve with it
Serve with sliced fruit and plain yogurt. The banana makes them sweet enough for many people without syrup. Add nut butter only if it suits your dietary needs and those of everyone eating.
Storage and reheating
Refrigerate promptly with baking paper between layers and use within 2 days. Reheat to 74°C / 165°F throughout. Freeze separated pancakes for up to 1 month for best quality, then thaw in the refrigerator before reheating.
Food-safety reference: safe cooking and reheating temperatures. Refrigerate perishable food within 2 hours, or 1 hour above 32°C / 90°F. Keep the refrigerator at 4°C / 40°F or below.
Common questions
Do I need oat flour?
No. The blender grinds the rolled oats directly into the batter.
Why do they break when I flip them?
They may be too large, too thin or not set underneath. Make smaller pancakes, rest the batter and wait for firm edges before turning.
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