Banana Oat Pancakes
American
Fluffy, wholesome pancakes made from blended oats, ripe banana, and egg — no refined flour, no fuss. Naturally sweet, filling, and on the table in under 20 minutes. Top with honey and fresh berries for a breakfast worth waking up for.
Ingredients
- Oats1 small cup
- Ripe banana1, plus extra slices to serve
- Egg1
- Milk1/4 cup (whole or almond)
- Baking powdera pinch
- Vanilla essencea few drops
- Oila little, for greasing
- Honey or maple syrupto drizzle
- Fresh berriesa handful, to serve
Method
- 1
Grind the oats in a blender or food processor until you get a fine flour. Tip into a bowl.
- 2
In the same blender, combine the banana, egg, milk, baking powder, and vanilla essence. Blend until completely smooth.
- 3
Pour the blended mixture into the oat flour and stir until just combined. Don't overwork it — a few lumps are fine.
💡 The batter should be pourable but not watery. If it feels too thick, add a splash more milk.
- 4
Heat a flat non-stick pan over low-medium heat and grease lightly with oil.
- 5
Drop spoonfuls of batter onto the pan, spreading gently into round shapes. Keep the heat low to avoid burning — these are more delicate than regular pancakes.
- 6
Cook for about 4–5 minutes until the edges look set and the surface starts to bubble. Flip carefully and cook the other side until evenly golden.
💡 Patience here — flipping too early is the only way to go wrong.
- 7
Stack on a plate, drizzle with honey or maple syrup, and scatter fresh berries and banana slices on top. Serve immediately.
