Banana oat pancakes
A ripe banana sweetens these small oat pancakes without extra sugar. Blend the batter, let the oats absorb the liquid and cook gently so the middle sets.
25 minutes, start to finishLet’s make it.
- 01
Step 1
Blend banana, oats, eggs, milk and baking powder until smooth. Rest the batter for 5 minutes.
- 02
Step 2
Warm a lightly oiled nonstick pan over medium-low heat. Add batter in small rounds, about 2 tablespoons each.
- 03
Step 3
Cook 2–3 minutes per side until golden and set in the center, with no wet batter. Repeat in batches and serve with berries.
Make it your own.
- Keep pancakes small: oat batter is more delicate to turn than a thick flour batter.
Keeping the leftovers
Refrigerate in shallow covered containers within 2 hours. Use within 3 days and reheat until steaming hot throughout; reheated leftovers should reach 74°C / 165°F.
Food safety references: cooking temperatures · cold storage · rice storage guidance.
Original recipe written for RecipesFinder. Not yet independently kitchen-tested; times are estimates. Food images are illustrative. Our editorial approach.
