These pancakes incredibly simple, fluffy, delicious, and the perfect sweet breakfast or brunch!
- 2 cups rolled oats
- 2 ripe bananas
- 4 eggs
- ¼ tsp cinnamon (optional)
- 1 tsp vanilla extract (optional)
- Butter or oil for cooking
- For serving: maple syrup, berries, banana slices, nut butter, yogurt, and other toppings of choice for serving
- Add the rolled oats to a blender or a food processor and blend until it turns into a coarse flour. It’s ok if it’s not completely smooth. Set aside.
- Add the bananas to a large bowl and mash using a fork. If they’re ripe they should be really easy to mash.
- Whisk in the eggs.
- Add the cinnamon and vanilla extract if using.
- Add the blended oat flour and whisk until just combined. Set aside for 10 minutes to allow the oats to soak and the batter to thicken.
- Heat a large pan over medium heat and add 1 tbsp of butter or oil.
- Form pancakes, using 2-3 tbsp of the batter per pancake. Try not to overcrowd your pan. I usually do 3-4 pancakes at a time.
- Cook the pancakes for 2-3 minutes on each side. When the pancakes start to set around the edges they should be easy to flip.
- Continue with the rest of the batter and add more oil or butter as needed.
- To keep the pancakes warm while you finish making the rest, transfer them to a baking sheet and keep them in a preheated oven at 200F (100C).
The recipe makes about 14 pancakes.
Storing: Store any leftovers in an airtight container in the fridge for 2-3 days or in the freezer for 2-3 months.
Reheating: Add the pancakes to a toaster to warm up. If they're frozen, this will take a little longer. You can also defrost and reheat them in the oven at 350F.
Keywords: banana oatmeal pancakes, 3 ingredients