Banana Oat Pancakes Without Eggs
An original small-batch breakfast guide with a simple batter and clear cues for turning each pancake.
These pancakes use mashed banana and oats for a soft breakfast. Make them small so they are easier to turn and cook through. The recipe serves two and takes roughly twenty-five minutes, including a short batter rest.
Ingredients
- 1 ripe banana
- 100 g oats, blended into a coarse flour
- 120 ml milk or a suitable plant drink
- 1 teaspoon baking powder
- Half a teaspoon cinnamon, optional
- A small amount of oil for the pan
- Fruit or plain yoghurt for serving, optional
Editorial food image; not a photograph of this specific recipe.
Method
- Mash the banana thoroughly in a bowl.
- Mix in ground oats, milk, baking powder and cinnamon. Rest for five minutes. If very thick, add a little more liquid; aim for spoonable batter.
- Lightly oil a non-stick pan and warm over medium-low heat.
- Add small spoonfuls of batter, leaving space between them. Cook until the edges look set and the underside has coloured, then turn carefully.
- Cook the second side until the centre is set. Adjust heat if the outside browns before the inside cooks.
Serve with an optional topping that suits you. Do not eat uncooked batter. Use appropriate ingredient labels if avoiding gluten or other allergens. The amount of liquid may need adjustment with the banana's size and the oats, so let the batter's texture guide the final splash.
Editorial food image; not a photograph of this specific recipe.
Sources and further reading
References
- Five keys to safer food manual | WHO · primary
Topics
food-recipes
recipe
breakfast
pancakes
Recipe guide disclosure
This recipe guide adapts the One More Bite food collection and its source trail into Blogdel editorial context. It is a practical starting point, not a tested formula with fixed measurements. Compare trusted local recipes before cooking traditional versions.