Banana Oat Pancakes
A quick, healthy pancake recipe made with just bananas, oats, and eggs. Soft, naturally sweet, and high in fiber and protein, these pancakes are perfect for breakfast, snacks, or baby-led weaning. Optional add-ins like ricotta, cinnamon, or hemp seeds make them even more flavorful and nutritious.
Equipment
- 1 Food processor (or blender)
- 1 Nonstick pan or griddle
- 1 Spatula (thin, flexible)
- Measuring Cups and Spoons
Ingredients
Main Ingredients:
- 2 medium bananas about 240g peeled or 1 cup mashed
- 2 medium eggs
- 1 cup 100g rolled oats
Optional Add-Ins (choose one or more):
- ½ cup 120g whole-fat ricotta
- 1 teaspoon ground cinnamon
- 1 tablespoon hemp seeds
Instructions
- Prepare the Ingredients: Start by gathering all your ingredients in one place. Peel and measure 2 medium ripe bananas, ensuring they are soft for natural sweetness and smooth blending. Crack 2 fresh eggs into a small bowl and have 1 cup (100g) of rolled oats ready. If you plan to add optional ingredients like ricotta, cinnamon, or hemp seeds, measure them out now so everything is within easy reach.
- Blend the Base Batter: Place the peeled bananas into a food processor or high-speed blender first. Add the eggs and rolled oats on top. Blend the mixture on medium-high speed until it becomes a smooth, thick, and slightly creamy batter with no visible oat chunks. Pause occasionally to scrape down the sides of the blender so the ingredients combine evenly. If using ricotta, add it now and blend again until incorporated.
- Add Optional Flavor Boosters: Once the batter is smooth, stir in any optional add-ins that don’t need blending. Sprinkle in the cinnamon for a warm flavor, or fold in the hemp seeds to add subtle nutty notes and extra protein. Mix gently with a spatula to ensure these ingredients are evenly distributed without overworking the batter, which could make the pancakes dense.
- Rest the Batter: Allow the batter to rest for about 5 minutes. This brief resting period lets the oats absorb some moisture from the bananas and eggs, resulting in a thicker, fluffier texture when cooked. Meanwhile, preheat your cooking surface so it’s ready for perfectly golden pancakes.
- Preheat the Pan or Griddle: Place a nonstick pan or griddle over medium heat. Add a small amount of cooking fat—either a teaspoon of butter, a light drizzle of oil, or a nonstick spray. Allow it to heat until the surface is warm but not smoking. You can test readiness by sprinkling a drop of water on the pan; if it sizzles gently, it’s ready.
- Scoop the Batter: Using a spoon or small ice cream scoop, drop 1–2 spoonfuls of batter onto the hot pan. Space each pancake about an inch apart to allow room for flipping. Press lightly with the back of the spoon to slightly flatten the top so they cook evenly.
- Cook the First Side: Cook the pancakes over medium heat for 1–2 minutes. Watch closely for tiny bubbles forming around the edges and a slight golden-brown color underneath. The edges should look set but still tender. This step ensures the pancakes cook through without burning.
- Flip the Pancakes: Gently slide a thin spatula under each pancake, lifting carefully to avoid breaking. Flip each pancake to the other side and cook for another 1–2 minutes, or until golden brown and cooked through. Adjust the heat if the pancakes are browning too quickly before the inside is set.
- Remove and Rest: Transfer the cooked pancakes to a plate lined with a clean kitchen towel or parchment paper. This keeps them warm and slightly soft while maintaining moisture. Repeat the cooking process with the remaining batter, adding a little more oil or butter if necessary.
- Serve or Store: Serve immediately for the best texture and flavor. These pancakes pair beautifully with fresh fruit, yogurt, nut butter, or a drizzle of maple syrup. For storage, let them cool completely before placing in an airtight container. Refrigerate for up to 3–4 days, or freeze for up to 3 months for easy meal prep. Reheat gently in a skillet, toaster, or microwave before serving.
Notes
- Use ripe bananas for natural sweetness and smooth texture.
- Blend the batter until smooth, but avoid over-blending to prevent dense pancakes.
- Let the batter rest for 5 minutes to thicken and improve fluffiness.
- Adjust consistency with a teaspoon of milk or water if too thick.
- Cook over medium heat to achieve golden-brown pancakes without burning.
- Optional add-ins (ricotta, cinnamon, hemp seeds) can boost flavor and nutrition.
- Small pancakes are easier to flip and perfect for toddlers or babies.
- Store cooked pancakes in an airtight container in the fridge for 3–4 days or freeze for up to 3 months.
