Banana Oat Pancakes

Ingredients

• 2 large overripe bananas (the riper and more spotted, the sweeter)
• 4 large free-range eggs
• 80g (¾ cup) old-fashioned rolled oats
• ½ tsp ground cinnamon
• ¼ tsp pure vanilla extract
• 1 pinch fine sea salt
• 1 tsp coconut oil or butter (for cooking)
• Fresh berries and a drizzle of honey, to serve

Smart Substitutions

• ↔Add 1 tbsp natural peanut butter into the batter for healthy fats and extra protein (adds approx 100 calories and 4g protein per serving)
• ↔Use certified gluten-free oats to make this suitable for those with non-coeliac gluten sensitivity

How to Cook

1. 1

   Place oats in a blender and blend for 30–45 seconds until they form a coarse flour (some texture is desirable — not completely smooth). Add bananas, eggs, cinnamon, vanilla extract, and salt. Blend on medium speed until a smooth, pourable batter forms. Allow to rest for 3 minutes — the oat flour will hydrate and the batter will thicken slightly.

   5 min

   Blending oats to flour first ensures even distribution and prevents the pancakes from having a gritty, uneven texture. Resting the batter for 3 minutes is important — oat flour needs time to absorb liquid.

2. 2

   Heat a non-stick skillet over medium heat. Add a small amount of coconut oil or butter and wipe to a thin, even layer. The pan is ready when a droplet of water added to the surface evaporates immediately.

   2 min

   Medium heat is critical — these pancakes cook slower than regular pancakes because they have no gluten structure. Too high and the outside burns before the egg in the centre sets.

3. 3

   Pour approximately 3–4 tbsp batter per pancake into the pan. Cook undisturbed until bubbles form across the entire surface and the edges look matte and set — they will be slightly slower to set than wheat flour pancakes.

   3 min

   Be patient — flipping too early is the #1 banana pancake mistake. The underside must be fully golden before flipping or the pancake will tear. Use a thin spatula and flip decisively.

4. 4

   Flip and cook the second side for 1–2 minutes until golden. Stack and keep warm while you cook the remaining batter. Serve immediately with fresh berries and a light drizzle of honey.

   8 min

   These pancakes are best eaten immediately — they lose their fluffiness as they cool and the oat structure compresses. If serving in batches, keep finished pancakes in a 90°C oven on a wire rack.