Banana Oatmeal Pancakes
Fluffy, wholesome, and naturally sweetened. These pancakes are packed with ripe bananas, hearty oats, and a touch of cinnamon. Perfect for busy mornings or lazy weekends, they’re kid-friendly, filling, and bring a little California sunshine to the breakfast table.
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
Course
Breakfast
Cuisine
American
Servings
8 mini pancakes
Equipment
Blender
Skillet
Ingredients
1 ripe banana
1 large egg
3/4 cup old fashioned rolled oats (instant or regular oats)
1/4 cup milk (I use whole, but you can use any milk of choice)
Finely chopped berries [optional]
Instructions
Add the banana, egg, oats, and milk to a blender. Blend on low until smooth and creamy, about 45–60 seconds.
Warm a lightly greased skillet over medium heat.
Spoon about 2 tablespoons of batter into the pan to make mini pancakes.
If you’d like, sprinkle a few berries over the batter before flipping. [optional]
Cook until small bubbles form on the surface (about 2 minutes), then flip and cook the other side for another 2 minutes until golden.
Serve whole or cut into bite-sized cubes. Pair with fresh fruit, yogurt, or enjoy plain.
Let pancakes cool completely, then store in an airtight container in the fridge for up to 5 days.
