Banana Oat Pancakes
These fluffy whole grain pancakes are made from just bananas and oats with no eggs, no dairy, and no refined flour making them a truly wholesome plant based breakfast treat. They are naturally sweet from the ripe bananas so they require very little added sweetener and come together in under 20 minutes.
Fluffy and naturally sweet two ingredient pancakes made from blended oats and ripe bananas that are completely oil free and plant based.
Nutrition per serving
Ingredients
base
liquid
leavening
flavor
topping
Instructions
Make Oat Flour
Add the rolled oats to a blender or food processor and blend on high for 30 to 45 seconds until you have a fine flour texture with no large oat pieces remaining. Transfer the oat flour to a large mixing bowl.
Mix the Batter
Add the mashed ripe bananas, plant milk, baking powder, and ground cinnamon to the bowl with the oat flour. Stir everything together until just combined and a thick pourable batter forms. Allow the batter to rest for 3 minutes so the oat flour can absorb the liquid and thicken slightly.
Cook the Pancakes
Heat a non stick skillet or griddle over medium low heat. Since the batter contains banana it can burn easily so medium low heat is essential. Pour roughly quarter cup portions of batter onto the skillet and cook for 3 to 4 minutes until bubbles form on the surface and the edges look set before flipping.
Flip and Finish
Flip each pancake gently and cook the second side for 2 to 3 minutes until golden brown. Remove to a plate and continue with the remaining batter. Serve warm topped with fresh blueberries and an optional drizzle of pure maple syrup.
Substitutions
Common mistakes
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