Fluffy Banana Oat Pancakes: Your New Favorite Healthy Breakfast (Two Ways!)

👩‍🍳 Instructions

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   Method 1: Blender Blitz
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   1. Combine 2 ripe large bananas, 1 cup rolled oats, 2 large eggs, 1 tsp baking powder, 1/2 tsp vanilla extract (optional), 1/4 tsp ground cinnamon (optional), and a pinch of salt in a blender. Blend on high speed until completely smooth, scraping down the sides as needed.
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   2. Let the batter rest for 5-10 minutes to allow the oats to absorb liquid and thicken. If the batter is too thick, add a tablespoon of milk (dairy or non-dairy) until desired consistency is reached.
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   3. Heat a non-stick griddle or large skillet over medium-low heat. Lightly grease with butter or cooking spray.
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   4. Pour about ¼ cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles appear on the surface and edges are set.
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   5. Serve warm with your favorite toppings.
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   Method 2: The Mash-Up
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   1. In a food processor or spice grinder, pulse 1 cup rolled oats until they reach a coarse flour consistency. Alternatively, use whole oats for a chewier texture.
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   2. In a large bowl, thoroughly mash 2 ripe large bananas with a fork until mostly smooth, leaving a few small lumps if desired.
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    3. Whisk 2 large eggs into the mashed bananas until well combined. Stir in 1/2 tsp vanilla extract (optional) and a pinch of salt.
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    4. Add the ground oats (or whole oats), 1 tsp baking powder, and 1/4 tsp ground cinnamon (optional) to the wet ingredients. Mix until just combined; avoid overmixing.
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    5. Let the batter rest for 5-10 minutes to allow the oats to soften and absorb moisture.
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    6. Heat a non-stick griddle or large skillet over medium-low heat. Lightly grease with butter or cooking spray.
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    7. Pour about ¼ cup of batter per pancake onto the hot griddle. Cook for 2-4 minutes per side, or until golden and cooked through.
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    8. Serve warm with desired toppings.