Banana Oat Pancakes

Fluffy, naturally sweet and made with just a handful of pantry staples, these banana oat pancakes turn ripe bananas into the coziest breakfast. They are soft inside, golden outside and ready in minutes — no refined flour needed. If you love banana breakfasts, try our Light Banana Chocolate Mug Cake and our Microwave Oat Mug Cake with Yogurt.

Ingredients

• 2 ripe bananas
• 2 eggs
• 130 g (1 1/4 cups) oat flour
• 1/2 tsp baking soda
• Pinch of salt
• Butter for frying
• Honey and banana slices for serving

Instructions

1. Blend the bananas into a puree. Add the eggs, oat flour, salt, and soda; mix until smooth.
2. Fry in a buttered skillet over medium heat, about 2 minutes per side.
3. Serve with honey and banana slices.

Tips

• Use very ripe bananas with brown spots — they make the pancakes sweeter and more tender.
• Keep the pancakes small so they are easy to flip and cook evenly in the middle.
• For more pancake inspiration and technique ideas, browse Serious Eats.

Nutrition: per 100 g: 143 kcal, protein 5 g, fat 2 g, carbs 24 g.