These naturally sweet and fluffy pancakes require only bananas, eggs, and oats to create a healthy breakfast that tastes indulgent but is surprisingly nutritious.
Recipe Details
Ingredients
- 2 large ripe bananas, peeled
- 2 whole large eggs
- 60g old-fashioned rolled oats
- 15ml coconut oil or butter for cooking
Instructions
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In a blender or food processor, combine 2 large ripe bananas, 2 whole large eggs, and 60g old-fashioned rolled oats. Blend until completely smooth, about 1 minute.
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Let the batter rest for 2-3 minutes to allow oats to absorb liquid and thicken slightly.
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Heat a non-stick pan or griddle over medium-low heat. Add a small amount of 15ml coconut oil or butter for cooking to coat the surface.
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Pour 60ml (1/4 cup) of batter per pancake onto the hot pan. Cook for 2-3 minutes until bubbles form on the surface and edges look set.
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Carefully flip pancakes and cook for another 1-2 minutes until golden brown and cooked through.
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Repeat with remaining batter, adding more oil to the pan as needed.
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Serve immediately with maple syrup, fresh berries, or a dollop of Greek yogurt.
Tips
Banana Ripeness: Use very ripe bananas with brown spots for maximum sweetness and easier blending.
Oat Type: Old-fashioned rolled oats work best. Quick oats can make the pancakes gummy, while steel-cut oats won't blend properly.
Batter Consistency: The batter should be pourable but not too thin. If too thick, add a splash of milk; if too thin, add more oats.
Heat Control: Keep heat at medium-low to prevent burning while ensuring the pancakes cook through completely.
Flipping Technique: These are more delicate than regular pancakes. Wait until bubbles form and edges are set before flipping gently.
Make-Ahead: Batter can be made the night before and stored in the refrigerator. Stir before using.
Serving Ideas: Top with sliced bananas, chopped nuts, a drizzle of honey, or your favorite nut butter for extra flavor and nutrition.