Banana oat pancakes

Name: Banana oat pancakes
Total time: 20 min
Yield: 2 servings
Ingredients: 1 cup rolled oats; 1 ripe banana; 2 large eggs; ¼ cup milk; 1 tsp baking powder; ¼ tsp cinnamon; 2 tsp vegetable oil

A blender batter and small pancakes make a relaxed homemade breakfast.

20 minutes estimated for the original recipe · 2 servings

Breakfastvegetarian

People to serve

Quantities adjust for 1–8 people. For larger portions, use a larger pan or cook in batches; allow extra time. For partial cans, measure that fraction of the contents. Season to taste.

What you’ll need

“In pantry” checks names, not available quantities. Edit your pantry.

rolled oats1 cup
banana1 ripe
eggs2 large
milk¼ cup
baking powder1 tsp
cinnamon¼ tsp
vegetable oil2 tsp

Water is not counted as a pantry ingredient. Dietary labels refer to the specified ingredients; check packaged products for allergens and suitability.

Let’s cook

Blend oats into a coarse flour. Add banana, eggs, milk, baking powder and cinnamon; blend to a thick batter. Let stand for 3 minutes.
Heat a nonstick skillet over medium-low heat and brush with a little of the oil.
Pour small rounds of batter into the pan, leaving room to turn them. Cook for 2–3 minutes until bubbles appear and the edges set.
Flip and cook the other side for 2–3 minutes, until the centers are fully set and reach 160°F (71°C). Repeat with the remaining batter and oil.

An original recipe, kitchen-tested. Times are estimates and depend on your equipment and preparation pace.

FoodSafety.gov cooking temperature guide

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