Pin it There's something almost meditative about making these pancakes on a Saturday morning when time moves slower. I discovered this recipe by accident one week when my kitchen was conspicuously empty—no eggs, no milk, nothing but a couple of overripe bananas sitting on the counter and a container of oats. What emerged from that blender was unexpectedly fluffy, naturally sweet, and so simple that I've been making them ever since whenever I need breakfast without fuss. The banana does all the binding work, the oats add substance, and somehow the result tastes more indulgent than it actually is.
I made these for a friend who'd gone vegan mid-week and showed up on Sunday morning looking a little lost about breakfast options. I blended those bananas and oats while she sat at the kitchen counter, and when the pancakes hit the skillet, the whole apartment smelled like caramelized banana and warmth. She had three stacks. That's when I knew this recipe was keeper—not because it was complicated or special, but because it solved a real problem and tasted good doing it.
Ingredients
- 2 large ripe bananas: The more speckled and soft, the better—overripe bananas are actually perfect here since they're sweeter and blend smoother, which means fewer lumps in your batter.
- 1 cup rolled oats: Use old-fashioned oats, not instant, so you get some texture and they hold their structure while cooking; grab certified gluten-free if that matters to your kitchen.
- 1/2 tsp ground cinnamon (optional): A small amount wakes up the banana flavor and makes these feel a little more intentional than they are.
- 1/2 tsp vanilla extract (optional): Just enough to round out the sweetness if your bananas taste a bit flat.
- Pinch of salt (optional): Honestly changes everything—brings the banana forward and keeps the pancakes from tasting one-note.
- 1–2 tsp coconut oil or vegetable oil: Use just enough to coat the pan so they don't stick; too much and they'll slide around and cook unevenly.
Instructions
- Blend the base:
- Peel your bananas and break them into chunks, then add them to a blender with the oats. Blend until the mixture is mostly smooth with maybe a few oat flecks still visible—you want texture, not baby food. If you're using cinnamon, vanilla, or salt, add them now and give it one more quick pulse.
- Heat your skillet:
- Set a nonstick skillet or griddle over medium heat and let it warm for a minute. Add just enough oil to create a thin, even layer across the surface.
- Cook the first side:
- Using a tablespoon or small ice cream scoop, drop dollops of batter onto the hot skillet—you'll fit about three or four pancakes depending on size. Watch for bubbles forming on the surface and the edges to look set and slightly darker, which takes about 2–3 minutes.
- Flip with care:
- Slide your spatula under each pancake gently because these are more delicate than traditional pancakes; a quick confident flip works better than hesitation. Cook the other side for 1–2 minutes until golden brown and cooked through.
- Plate and finish:
- Serve warm topped with whatever calls to you—fresh berries, a spoonful of almond butter, a drizzle of maple syrup, or just eat them plain if you want to taste the banana.
Pin it My neighbor came over one Sunday and watched me flip these, then asked why I didn't make them more often. I realized in that moment that I'd been treating them like a emergency breakfast when they were actually good enough to make intentionally, on purpose, just because they're delicious and nobody had to feel guilty afterward.
The Beauty of Banana as Binder
There's real chemistry happening here that took me a while to appreciate. The banana acts as both the sweetener and the binder, replacing eggs entirely, which means these pancakes work in so many different diets at once. I learned this by necessity but kept doing it by choice because it actually tastes better than the version with eggs—softer, more custardy, almost like you added cream even though there's nothing creamy in the ingredient list.
Add-Ins and Customization
Once you get comfortable with the basic formula, these pancakes become a canvas. I've mixed in everything from cacao powder to diced strawberries pressed into the batter before flipping, from shredded coconut to crushed pistachios. The only rule I've found is that anything wet needs to go in the blender with the banana and oats, while anything dry or chunky waits until the batter hits the skillet.
Serving and Pairings
The thing I love most is how adaptable these are to whatever's in your kitchen. I've served them with Greek yogurt and honey, with almond butter and sliced apple, with nothing but a cup of strong coffee on a Tuesday morning when I had five minutes. They're sturdy enough to travel, soft enough to eat with just a fork, and never make you feel like you're eating something virtuous when you're actually just eating something really good.
- Fresh berries scattered on top while the pancakes are still hot so they warm through slightly.
- A drizzle of maple syrup mixed with a small splash of vanilla creates a sauce that feels special without being complicated.
- Almond or peanut butter stirred with a tiny bit of cinnamon tastes like dessert disguised as breakfast.
Pin it These pancakes proved to me that the best recipes aren't the ones with the longest ingredient lists or the most steps—they're the ones that taste like someone cared about feeding you well, even when they were working with almost nothing. Make them once and they become automatic.
Recipe FAQs
- → What makes these pancakes fluffy?
The natural texture of ripe bananas combined with blended oats creates a light and fluffy batter. Adding baking powder or an egg can also increase fluffiness.
- → Can I make these gluten-free?
Yes, use certified gluten-free rolled oats to ensure the pancakes remain free of gluten.
- → How do I cook the pancakes evenly?
Heat a nonstick skillet over medium heat, add a thin layer of oil, and cook batter dollops until edges set and bubbles appear before flipping gently.
- → Are there options for adding flavors?
You can blend in cinnamon, vanilla extract, or a pinch of salt to enrich the taste. Sprinkling blueberries or nuts before flipping adds texture and flavor.
- → What toppings work best with these pancakes?
Try fresh fruit, nut butter, or pure maple syrup to complement the natural sweetness of bananas and oats.
- → Can these be prepared vegan?
Yes, the basic batter with bananas and oats is naturally vegan. Avoid adding eggs or dairy to maintain this.