- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Serves
- 2
Ingredients
What you’ll need — tap to tick off as you go
- 100 g
- 2 g
- 1 g
- 3 ml
- ½ g
- 10 g
Process
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Put the rolled oats into a blender and blitz for 20–30 seconds until they become a fine, flour-like powder.
Add the peeled ripe bananas, eggs, baking powder, ground cinnamon, vanilla extract and salt to the blender.
Blend for 30–45 seconds, scraping down the sides once, until you have a smooth, pourable batter with no dry oat pockets. Let it rest for 5 minutes so the oats hydrate and the batter thickens slightly.
Heat a non-stick frying pan over medium heat and melt the butter, swirling it to coat the base.
Pour about 60 ml of batter per pancake into the pan, spreading it gently into a 8–10 cm round. Cook 2–3 pancakes at a time, leaving space between them.
Cook for 2–3 minutes until the edges look set and matte and small bubbles appear on the surface, then flip with a thin spatula and cook for 1–2 minutes more until golden underneath.
Transfer the pancakes to a plate and keep warm while you cook the remaining batter, greasing the pan again lightly if needed. Serve hot.
Kitchen notes
Kitchen notes
- The most common mistake is using under-ripe bananas: they are starchy and bland, so the pancakes taste flat. Wait until the skins are heavily speckled or almost black.
- Do not skip the 5-minute rest after blending. Freshly blitzed oats absorb liquid slowly, and resting gives a thicker batter that holds its shape instead of spreading into a crepe.
- Keep the heat at medium, never high. Banana and oat batter burns on the outside before the middle sets, so a slower pan gives you a cooked centre and a golden crust.
- If your batter looks thin (bananas vary a lot in water content), blend in 1 extra tbsp of oats and rest 2 minutes before frying.
Substitutions
- rolled oats→quick oats (blend for only 10 seconds) or oat flour (use 90 g)
- butter→coconut oil or any neutral oil for greasing
- eggs→for a vegan version, 2 tbsp ground flaxseed mixed with 6 tbsp water, rested 10 minutes; texture will be softer
Storage & reheating
Store cooled pancakes in an airtight container in the fridge for up to 3 days, separating layers with baking paper so they do not stick. To freeze, lay them flat on a tray, freeze for 1 hour, then transfer to a freezer bag for up to 2 months. Reheat in a toaster on a medium setting, in a dry frying pan over medium heat for 1-2 minutes per side, or in a 160°C oven for 6-8 minutes; avoid the microwave, which makes them rubbery.
FAQ
The questions we get asked most
Why did my oat banana pancakes fall apart when I flipped them?
The batter was either too thin or flipped too early. Banana size varies, so if the batter pours like milk, blend in 1 extra tbsp of oats and rest it for 2 minutes. Also wait until the top surface looks matte and small bubbles have popped before sliding a thin spatula underneath.
Can I make these pancakes without a blender?
Yes, but you need oat flour instead of rolled oats. Mash the bananas thoroughly with a fork, whisk in the eggs, then stir in 90 g of oat flour, the baking powder, cinnamon, vanilla and salt until just combined. The texture will be slightly less smooth but still works.
Can I mix the batter the night before?
You can, but the batter thickens a lot overnight as the oats absorb liquid. Keep it covered in the fridge and loosen it with 1-2 tbsp of milk or water in the morning. For the best flavour and fluffiest result, blend it fresh and rest only 5 minutes.
How do I know when the pancakes are done?
The edges turn from glossy to matte and set, and small bubbles appear and burst on the surface, usually after 2-3 minutes. The underside should be deep golden brown when you lift a corner with the spatula. After flipping, give them 1-2 minutes more, then press the centre gently: it should spring back with no wet batter oozing.
Can I use frozen bananas?
Yes. Thaw 2 frozen bananas completely, then drain off the excess liquid before blending, otherwise the batter becomes too runny. Frozen bananas are actually ideal because freezing makes them sweeter and easier to mash.
Are these pancakes really gluten-free?
Only if you use oats certified gluten-free. Regular oats are often processed on the same equipment as wheat, so check the label. The recipe contains no wheat flour, so with certified oats it is suitable for a gluten-free diet.
Why are my pancakes dense instead of fluffy?
Two usual causes: over-blending after the eggs go in, which knocks out air, and old baking powder that no longer lifts. Blend just until smooth, and check your baking powder by dropping a pinch into hot water; if it does not fizz, replace it.
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