Fluffy Flourless Banana Oat Pancakes

Ingredients

• 1 ripe banana
• 2 large eggs
• 1 cup rolled oats
• ¼ cup milk
• 1 teaspoon baking powder
• ½ teaspoon vanilla extract
• ¼ teaspoon cinnamon
• Pinch of salt
• Butter or oil, for the pan

Instructions

Step 1: Add the banana, eggs, oats, milk, baking powder, vanilla, cinnamon, and salt to a blender. Blend until smooth.

Step 2: Let the batter rest for 5 minutes. The oats will absorb some liquid and the batter will thicken.

Step 3: Heat a lightly greased nonstick skillet over medium-low heat. Pour about ¼ cup batter per pancake, leaving space between them.

Step 4: Cook for 2–3 minutes, until small bubbles appear and the edges look set. Flip gently and cook for another 1–2 minutes, until golden and cooked through.

Step 5: Serve warm with berries, yogurt, or a little maple syrup.

Tips

Keep the heat at medium-low so the centers cook before the outsides brown. Make small pancakes; this batter is softer than regular pancake batter and small ones are easier to flip. If the batter becomes too thick while standing, stir in a tablespoon of milk.

Storage

Refrigerate cooked pancakes in a covered container for up to 3 days, or freeze them with parchment between layers for up to 2 months. Reheat in a skillet or toaster.

Serving Ideas

Top with sliced banana and berries, or add a spoonful of Greek yogurt for a creamy contrast.

Nutrition Benefits

Oats provide fiber, and eggs add protein. The banana sweetens the batter without added sugar. Nutrition will vary with toppings and the type of milk used.

Q&A

Are these pancakes gluten-free?
They can be if you use oats labeled certified gluten-free.

Can I make the batter ahead?
It is best cooked soon after mixing because the baking powder works most effectively in fresh batter.