Ingredients
Main Ingredients
- 1 ½ cups old fashioned rolled oats (or quick oats; do not use steel-cut oats or instant oats, opt for gluten free oats if needed)
- 1 ¼ cups mashed banana (about 2 very large bananas)
- ¼ cup nonfat plain Greek yogurt (plus 2 tablespoons)
- ¼ cup nonfat milk (plus 2 tablespoons, or substitute milk of choice)
- 3 large eggs
- 1 tablespoon honey
- 1 ½ teaspoons baking powder (recommend aluminum free)
- ¾ teaspoon ground cinnamon
- ½ teaspoon kosher salt
Optional Toppings
- Maple syrup
- Butter
- Honey
- Greek yogurt
- Fresh fruit
- Peanut butter
- Any other pancake topping you love
Instructions
- Preheat: If you’d like to keep the pancakes warm between batches, preheat your oven to 200 degrees F. This ensures that once cooked, your pancakes can stay warm and ready to serve.
- Grind the Oats: Place the rolled oats into the bottom of a blender. Pulse a few times to grind them into a finer oat flour consistency which will help create a smooth batter.
- Add Ingredients to Blender: Add the mashed bananas, Greek yogurt, milk, eggs, honey, baking powder, ground cinnamon, and kosher salt to the blender with the ground oats. This combines all the wet and dry ingredients in one place for easy blending.
- Blend the Batter: Blend on high speed, stopping occasionally to stir the batter, until it is very smooth and well combined, about 2 minutes. Then, let the batter rest for 10 minutes to allow the oats to absorb moisture and thicken slightly.
- Cook Pancakes: Heat a griddle or skillet over medium-low heat. Lightly brush the surface with olive oil or melt a small amount of butter. Pour ¼ cupfuls of the batter onto the hot surface, shaping each pancake into a heart if desired. Cook for about 3 minutes until the edges appear dry (note that bubbles might not form on top as with traditional pancakes). Flip carefully and cook for an additional 1 to 2 minutes until golden and cooked through.
- Keep Warm and Serve: Repeat the cooking process with the remaining batter, adding more oil or butter as necessary between batches. Place cooked pancakes in the preheated oven to keep them warm until all are ready to serve. Serve warm with your choice of toppings like maple syrup, fresh fruit, or peanut butter.
Notes
- Use rolled oats or quick oats for the right texture; avoid steel-cut or instant oats for this recipe.
- You can substitute nonfat milk with any milk of choice such as almond, soy, or oat milk.
- To make this recipe in a food processor, pulse the oats first then add remaining ingredients and blend until smooth.
- The batter resting time allows the oats to hydrate, which results in tender pancakes.
- If you want to keep pancakes warm, the 200 degrees F oven is perfect for holding them without drying out.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
