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Banana Oatmeal Pancakes - Simple, Wholesome, and Naturally Sweet

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 large ripe bananas (the spottier, the better)
  • 2 large eggs
  • 1 1/2 cups rolled oats (old-fashioned oats; use certified gluten-free if needed)
  • 1/2 cup milk (dairy or unsweetened non-dairy)
  • 1–2 tablespoons maple syrup or honey (optional, for extra sweetness)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon (optional but recommended)
  • 1/4 teaspoon fine salt
  • Butter or oil for the pan
  • Toppings: sliced banana, berries, maple syrup, peanut butter, or yogurt

Method
 

  1. Blend the batter: Add bananas, eggs, oats, milk, maple syrup (if using), vanilla, baking powder, cinnamon, and salt to a blender. Blend until mostly smooth with a little texture from the oats, about 20–30 seconds. Let the batter sit for 5 minutes to thicken.
  2. Heat the pan: Warm a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil. You want the surface hot but not smoking.
  3. Portion the pancakes: Pour about 1/4 cup batter per pancake. Leave space between them so you can flip easily.
  4. Cook until set: Cook 2–3 minutes, until small bubbles form and the edges look set. The underside should be golden brown.
  5. Flip gently: Slide a thin spatula underneath and flip. Cook another 1–2 minutes, until the center feels springy and cooked through.
  6. Adjust heat as needed: If pancakes brown too fast, lower the heat slightly. If they take too long, increase the heat a touch.
  7. Serve warm: Top with banana slices, berries, peanut butter, or a drizzle of maple syrup. Enjoy right away.