Save to Pinterest My Sunday morning routine used to involve flipping through cookbooks while coffee brewed, but everything changed the day I had three overripe bananas staring me down. I tossed them into the blender with oats and eggs on a whim, mostly because I was too lazy to measure flour. The smell that filled my kitchen made my roommate wander in with sleepy eyes and ask what bakery had opened at 7 AM.
Last winter, my sister was visiting during that bleak stretch between holidays when everyone forgets how to cook real food. I made a double batch of these pancakes while she sat at the counter, nursing her third cup of coffee and complaining about her job. By the time the last pancake hit the plate, she had forgotten all about her boss and was plotting ways to steal my blender.
Ingredients
- 2 large ripe bananas: The blacker the better honestly they break down easier and add way more sweetness
- 2 large eggs: Room temperature eggs blend more smoothly into the batter
- 1/2 teaspoon vanilla extract: Totally optional but adds that breakfast pastry vibe
- 1 cup rolled oats: Certified gluten free if that matters to your household
- 1/2 teaspoon baking powder: The secret to getting them fluffy instead of flat
- Pinch of salt: Just enough to make the other flavors pop
- 1/2 teaspoon ground cinnamon: Or swap for cardamom if you are feeling fancy
- 1–2 teaspoons coconut oil: Any neutral oil works but coconut adds something special
Instructions
- Blend the base:
- Combine bananas, eggs, and vanilla in your blender and let it run until completely smooth with no banana chunks remaining.
- Add the dry ingredients:
- Dump in oats, baking powder, salt, and cinnamon then pulse until everything comes together.
- Heat your pan:
- Get your skillet warming over medium heat with a little oil swirling around.
- Pour and wait:
- Scoop 1/4 cup of batter per pancake and watch for bubbles forming around the edges before flipping.
- Finish them off:
- Cook another minute or two until golden brown and fluffy all the way through.
Save to Pinterest These became my go to when I started cooking breakfast for my niece, who is suspicious of anything healthy but suspiciously loves bananas. Watching her stab at pancakes with the intense focus of a surgeon while syrup dripped everywhere reminded me that the best recipes are the ones that make people forget they are eating something good for them.
Making Them Your Own
I have learned that the batter is incredibly forgiving and welcomes all sorts of additions. Sometimes I throw in a scoop of protein powder after a morning workout or swirl in some nut butter for richness.
Storage Secrets
The freezer trick changed my mornings completely. I make a triple batch on Sunday, stack cooled pancakes between parchment paper, and freeze them in a ziplock bag.
Serving Ideas That Work
While they are perfectly delicious plain, a few thoughtful toppings turn them into something special. Fresh berries, a dollop of Greek yogurt, or even a drizzle of almond butter all work beautifully.
- Warm your maple syrup slightly for better coverage
- Toast leftover pancakes instead of microwaving for texture
- Top with chopped walnuts for extra protein
Save to Pinterest There is something deeply satisfying about turning three ingredients into breakfast that feels like a weekend treat even on a Tuesday.
Recipe FAQs
- → Can I make these pancakes without a blender?
Yes! Mash the bananas thoroughly with a fork until smooth, then whisk in the eggs and vanilla. Mix in the oats and remaining ingredients by hand. The texture will be slightly more rustic, but equally delicious.
- → How do I store leftover pancakes?
Cool completely and store in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze individually wrapped pancakes for up to 2 months. Reheat in a toaster or microwave until warm.
- → Can I use steel-cut oats instead of rolled oats?
Steel-cut oats won't work well in this batter as they remain too firm even after blending. Stick with rolled oats (old-fashioned or quick oats) for the best texture and proper binding.
- → Why aren't my pancakes fluffy?
Ensure your baking powder is fresh and don't overmix the batter. Let the batter rest for 5 minutes before cooking, and make sure your skillet is properly preheated to medium heat.
- → Can I make these egg-free?
Substitute each egg with 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water. Let the mixture sit for 5 minutes to gel before adding to the blender. The texture will be slightly denser.
- → What toppings work best with these pancakes?
Fresh berries, sliced bananas, Greek yogurt, nut butter, chia seeds, or pure maple syrup all complement the natural sweetness. For added protein, top with a dollop of cottage cheese or almond butter.