Ingredients
Scale
- 2 cups rolled oats (use gluten-free if needed)
- 2 medium ripe bananas (about 200g/7oz, mashed)
- 1 ¼ cups water (adjust for batter consistency)
- 2 teaspoons baking powder (gluten-free if required)
- 1 teaspoon neutral oil (for greasing skillet, optional)
Instructions
- Place the rolled oats in a high-speed blender and process until finely ground.
- Add the mashed bananas, water, and baking powder to the blender. Blend until a smooth, lump-free batter forms.
- Check the batter consistency; it should be thick yet pourable. Adjust with more water if too thick or more oats if too runny.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with oil, if using.
- Scoop about 3 tablespoons of batter per pancake onto the skillet.
- Cook the pancakes for 2-3 minutes until the edges look set and bubbles form on the surface.
- Carefully flip using a spatula and cook the other side for 2-3 minutes until golden brown.
- Serve the pancakes warm with your favorite toppings.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For a thicker pancake, add a little more oats to the batter.
Serve with fruits, maple syrup, or your choice of toppings for added flavor.
These pancakes freeze well for a quick breakfast option later.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: Vegan
Nutrition
- Serving Size: 1 pancake
- Calories: 140
- Sugar: 1g
- Sodium: 5mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg