Recipe
Banana Oat Pancakes with Cinnamon
Small banana and oat pancakes with a soft middle and lightly browned edges. Resting the batter lets the oats absorb moisture, while cooking in small rounds makes these easier to flip than a large pancake.
- Prep
- 10 minutes
- Cook
- 12 minutes
- Total
- 22 minutes
- Servings
- 2
- Difficulty
- Easy
- Cuisine
- Home cooking
Ingredients
Step-by-Step Instructions
- 1
Mash the banana in a bowl until mostly smooth. Beat in the eggs and milk. Stir in the oats, baking powder, cinnamon, and salt until no dry oat pockets remain.
- 2
Leave the batter for 5 minutes. The oats will absorb some liquid and thicken it. If it becomes too stiff to spoon, add 1 more tablespoon of milk.
- 3
Heat a nonstick pan over medium-low heat. Brush it lightly with oil. Spoon in about 2 tablespoons of batter per pancake, leaving space between rounds.
- 4
Cook for 2 to 3 minutes until the edges look set and the underside is golden. Flip gently with a thin spatula and cook for another 1 to 2 minutes, until the center is no longer wet.
- 5
Repeat with the remaining batter, adjusting the heat if the pancakes brown before they cook through. Serve warm with sliced banana or berries if you like.
Cooking Tips
- A ripe banana with brown speckles brings more sweetness and is easier to mash.
- Keep the pancakes small: the oat batter is tender and wide pancakes can break during flipping.
- If using thick oats, pulse them briefly in a blender for a smoother texture.
- Let cooked pancakes cool before packing leftovers; steam can make them soggy.