Everyday Kitchen

Everyday · Breakfast

Banana Oat Pancakes

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg

Blend rolled oats into banana batter. Cook small pancakes until their centres are set.

Prep
10 min
Cook
15 min
Batter rest
5 min
Total
30 min
Servings
2
Difficulty
Easy
Cuisine
Everyday
Course
Breakfast

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Photograph of banana pancakes topped with cream, a strawberry and syrup
Representative banana pancake photograph with cream, a strawberry and syrup, which are not included in our draft. Oats in the photographed preparation are unconfirmed. This is not a tested result of our recipe. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 2

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Main ingredients

Liquids

Seasoning and finishing

Equipment

Blender; nonstick frying pan; pastry brush; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Make the batter · About 5 min

  1. Blend 100 g rolled oats for 30–60 seconds.

    Check: The oats should resemble coarse flour.

  2. Add 120 g peeled ripe banana, 1 large egg and 100 ml milk to the blender.
  3. Add 1 tsp baking powder and ½ tsp ground cinnamon.
  4. Blend for about 30 seconds.

    Check: No large banana pieces should remain.

  5. Leave the batter to rest for 5 minutes.

Cook the pancakes · About 3 min

  1. Heat the pan over medium-low heat.
  2. Brush the pan with a little of 2 tsp neutral oil, for the pan.
  3. Spoon batter into rounds about 8 cm wide.
  4. Cook the first side for 2–3 minutes.

    Check: The edges should look set rather than wet.

  5. Turn each pancake with the spatula.
  6. Cook the second side for about 2 minutes.

    Check: A cut pancake should contain no wet batter in the centre.

  7. Repeat with the remaining batter and measured oil.

Tips

  • For half a batch, beat the egg and use half by weight.
  • Keep the pancakes small so they are easier to turn. Adjust the heat if they brown before the centre sets.

Substitutions

  • Use unsweetened oat milk instead of dairy milk.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.

Make ahead

  • Measure dry ingredients ahead; mix batter close to cooking.

FAQ

Why are pancakes fragile?

Let the first side set before turning and keep them small.

Can I use green bananas?

Ripe bananas mash and sweeten the batter better.

How should I store banana oat pancakes?

Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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