Simple Banana Oat Pancakes

Ingredients

• 2 medium ripe bananas, mashed (about 1 cup / 240 g mashed)
• 1 cup (90 g) fine rolled oats or oat flour
• 1 large egg
• 3 tablespoons (45 ml) milk (or water, as needed)
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon (optional)
• a pinch of salt
• 1 tablespoon (15 ml) neutral oil (for greasing the skillet)
• 2 tablespoons (30 ml) honey or maple syrup for serving (optional)

Instructions

1. Mash the bananas well with a fork until smooth and relatively lump-free.
2. Add the egg and milk to the mashed banana and whisk until combined.
3. Stir in the oats, cinnamon and salt and mix until you have a uniform batter; let rest 5 minutes so the oats hydrate.
4. Gently fold in the baking powder last; adjust the consistency with a little more milk if it’s too thick (it should drop from a spoon but not run quickly).
5. Heat a nonstick skillet over medium-low and lightly grease with oil.
6. Spoon about 1/4 cup portions onto the skillet, cook until bubbles form on the surface, flip and brown the other side for 1–2 minutes.
7. Repeat with the remaining batter, keeping cooked pancakes warm in a low oven if you like.
8. Serve hot with honey, banana slices or yogurt as desired.

Tips

• Use fine rolled oats or pulse coarse oats briefly in a blender for a smoother texture.
• Let the batter rest 5–10 minutes for softer pancakes that hold together better.
• Cook over medium-low heat so they brown evenly without burning on the outside.

Variations

• Add 1 tablespoon cocoa powder to the batter for chocolate banana pancakes.
• Stir in 1 tablespoon chia or ground flaxseed to boost fiber and add slight crunch.

FAQ