These pancakes are a useful way to make a ripe banana part of breakfast. A blender creates a soft batter, but you do not need special pancake flour or a stack of toppings. Keep the heat moderate: banana browns quickly, and smaller pancakes cook more evenly.
Let's make it.
- Place the banana, eggs, oats, milk, baking powder and cinnamon in a blender and blend until mostly smooth.
- Leave the batter to rest for 5 minutes while a non-stick frying pan warms over medium-low heat.
- Lightly oil the pan. Spoon in small rounds of batter, leaving room to turn them.
- Cook until the edges look set and small bubbles appear, about 2–3 minutes, then flip carefully.
- Cook the other side for another 1–2 minutes until set through and golden. Repeat with the remaining batter.
- Serve warm with fruit and yoghurt.
Make it your own.
- Small pancakes are easier to flip than large ones.
- If the batter thickens as the oats absorb liquid, stir in a tablespoon of milk.
- Always cook egg-based batter through; avoid tasting it raw.
Storing and food safety
Refrigerate cooled pancakes promptly for up to 2 days, separated by baking paper. Reheat thoroughly before eating.
Times are estimates and equipment varies. Read labels for allergens, follow food-safety directions and make suitable substitutions for your needs. Recipes are editorial suggestions, not personalised nutrition advice.
