Easy Banana Pancakes

Ingredients

• 2ripe bananas
• 2eggs
• 120 ml (½ cup)almond milk
• 135 g (1½ cups)oats
• 2 tspbaking powder
• 1 tspvanilla extract
• A sprinklecinnamon
• A sprinklesalt
• A small amount, if neededolive oil, for greasing the pan

Instructions

1. 1

   Blend the batter

   Put all the ingredients in a blender and blend until smooth.

2. 2

   Heat the pan

   Warm a non-stick pan over a medium heat. If using a regular pan, grease it with a small amount of olive oil.

3. 3

   Cook the pancakes

   Add about 80 ml (⅓ cup) of batter to the pan for each pancake. Cook each side for around 2 minutes, or until the pancakes are cooked through and golden.

4. 4

   Adjust and serve

   If the pan becomes too hot, turn the heat down to low. Add your favourite toppings and serve.

What are banana pancakes?

Banana pancakes are a familiar breakfast variation in which ripe fruit adds sweetness and helps form the batter. This version uses oats rather than flour and is blended until smooth.

The ingredients make a straightforward, soft pancake with banana and vanilla flavour. Cooking small portions over moderate heat helps them set before the outside gets too dark.

Nutrition and macros by portion

The nutrition label shows one serving as written: 235 calories, 9g protein, 36g carbs, 5g fat.

Oats and bananas provide most of the carbohydrates, while eggs contribute protein and some fat. The eggs, oats and any oil used for the pan contribute most of the fat; pair the pancakes with yoghurt or nut butter and fruit for a more rounded plate.

Choosing the ingredients

Ripe bananas: softer, spotty bananas blend easily and bring a more pronounced sweetness. Mash or break them into chunks if your blender needs a little help.

Oats: rolled oats blend into the base of the batter. Almond milk loosens the mixture, while eggs help it hold together as it cooks.

Blending a smooth batter

Blend all the ingredients until the mixture looks even, with no obvious oat flakes or large banana pieces. Scrape down the sides of the blender if ingredients are sticking above the blades.

The batter should be thick enough to pour in small rounds. If it seems uneven, blend briefly again rather than stirring in extra ingredients.

Managing the heat

Medium heat gives the pancakes time to cook through while their surfaces turn golden. A non-stick pan needs no added oil; for a regular pan, use only a small amount to grease it.

If the pan gets too hot, lower the heat to low as directed. Let the pan settle before cooking the next round.

When they are ready

Cook each pancake for around 2 minutes per side. Look for a golden surface and a centre that is cooked through, rather than relying on colour alone.

The batter is portioned at about 80 ml (⅓ cup) per pancake. Keeping the portions similar helps them cook at a similar pace.

Toppings and serving

Serve the pancakes with your favourite toppings, added just before eating. Fresh fruit, yoghurt or a little nut butter are options that suit the banana flavour.

For a more balanced plate, pair a portion with a protein-rich topping such as yoghurt or nut butter, and add fruit if you like.

Recipe notes & tips

• Use ripe bananas so they blend readily into the batter.
• Blend until smooth for pancakes with an even texture.
• Keep the pan at medium heat to give the centres time to cook.
• Use a non-stick pan to avoid needing oil.
• Lower the heat if the pancakes brown before cooking through.
• Cook similar-sized portions so they finish at roughly the same time.

Variations

• Add berries: fold a few into each pancake just after pouring the batter into the pan.
• Use another milk: replace the almond milk with an equal amount of another milk.
• Increase the cinnamon: add a little more for a warmer spice flavour.
• Add nut butter: serve with a spoonful on top for a richer finish.
• Serve with yoghurt: add a dollop alongside the pancakes.

Common mistakes to avoid

• Pan too hot: lower the heat to low so the outside does not brown before the centre cooks.
• Uneven batter: blend until smooth, scraping down the blender sides if needed.
• Pancakes too large: use about 80 ml (⅓ cup) of batter for each one.
• Sticking to the pan: use a non-stick pan or grease a regular pan lightly with olive oil.
• Uneven cooking: keep the portions similar in size and allow around 2 minutes per side.

How to store

Keep leftover pancakes in an airtight container in the fridge and eat within 2 days. Reheat in a pan over a low heat or in the microwave until warmed through.

Frequently asked questions