Four-Ingredient Banana Oat Pancakes

Name: Four-Ingredient Banana Oat Pancakes
Prep time: 5 min
Cook time: 15 min
Yield: 4

four ingredient banana oats pancakes healthy gluten-free simple breakfast

Breakfast

These naturally sweet, protein-packed pancakes use just bananas, oats, eggs, and cinnamon to create a wholesome breakfast that's both satisfying and nutritious - perfect for busy mornings when you want something healthy and delicious.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 5 Cook: 15

Ingredients

2 large2 large very ripe bananas
120g1 cup old-fashioned rolled oats
2 whole2 whole large eggs
2.5ml1/2 tsp ground cinnamon

Instructions

In a blender or food processor, combine 2 large2 large very ripe bananas, 120g1 cup old-fashioned rolled oats, 2 whole2 whole large eggs, and 2.5ml1/2 tsp ground cinnamon. Blend until smooth, about 30-60 seconds.
Let batter rest for 5 minutes to allow oats to fully hydrate and thicken the mixture.
Heat a non-stick skillet or griddle over medium-low heat. Lightly grease with cooking spray or a small amount of oil.
Pour 60ml (1/4 cup) of batter for each pancake onto the hot griddle. Cook for 2-3 minutes until bubbles form on the surface and edges look set.
Carefully flip pancakes and cook for 1-2 minutes more until golden brown and cooked through.
Repeat with remaining batter, adjusting heat as needed to prevent burning.
Serve warm with fresh fruit, maple syrup, or a dollop of Greek yogurt.

Ingredients

id: ripe_bananas metric: 2 large imperial: 2 large name: very ripe bananas
id: old_fashioned_oats metric: 120g imperial: 1 cup name: old-fashioned rolled oats
id: large_eggs metric: 2 whole imperial: 2 whole name: large eggs
id: ground_cinnamon metric: 2.5ml imperial: 1/2 tsp name: ground cinnamon

Instructions

In a blender or food processor, combine {ripe_bananas}, {old_fashioned_oats}, {large_eggs}, and {ground_cinnamon}. Blend until smooth, about 30-60 seconds.
Let batter rest for 5 minutes to allow oats to fully hydrate and thicken the mixture.
Heat a non-stick skillet or griddle over medium-low heat. Lightly grease with cooking spray or a small amount of oil.
Pour 60ml (1/4 cup) of batter for each pancake onto the hot griddle. Cook for 2-3 minutes until bubbles form on the surface and edges look set.
Carefully flip pancakes and cook for 1-2 minutes more until golden brown and cooked through.
Repeat with remaining batter, adjusting heat as needed to prevent burning.
Serve warm with fresh fruit, maple syrup, or a dollop of Greek yogurt.

Tips

Banana Ripeness: Use very ripe bananas with brown spots - they're sweeter and blend more easily, providing natural sweetness without added sugar.

Oat Choice: Old-fashioned oats work best. Quick oats can be used but may create a slightly different texture. Avoid steel-cut oats.

Blending Time: Blend just until smooth to avoid overworking the batter, which can make pancakes tough.

Temperature Control: Keep heat at medium-low. These pancakes are more delicate than traditional ones and can burn easily due to the natural sugars.

Flipping Technique: These pancakes are fragile when hot. Use a thin spatula and flip gently. They'll firm up as they cool slightly.

Batter Consistency: The batter should be thick but pourable. If too thick, add a tablespoon of milk; if too thin, let rest longer.

Storage: Leftover pancakes freeze well. Reheat in toaster or microwave for quick breakfast throughout the week.

Variations: Add vanilla extract, chopped nuts, or berries to the batter for different flavors.