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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Add oats, banana, egg, and milk to the blender.
Add cinnamon, vanilla extract, baking powder, and salt, and blend until smooth.
Pour the batter into a bowl.
Coat the griddle with oil or butter and place it over medium heat. Once the pan is hot, add 1/3 cup of batter to the griddle for a pancake. Cook it for 2-3 minutes. Flip the pancake to cook on both sides.
Once ready, garnish with maple syrup and sliced bananas.
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Use ripe bananas as they are sweet and soft, giving the recipe a perfect texture.
Let the batter sit for 5-10 minutes to thicken; it will be perfect for pancakes.
Do not add too much oil to the pan, as it can cause the pancakes to brown on the outside before they cook through.
Avoid flipping too early, as it can break the pancake. Flip only when you see bubbles appear and the edges look set.
Do not overmix the batter, as it can make the texture dense, which is not ideal for pancakes.
Can I use a different type of milk?
Yes, you can substitute almond milk with any other milk of your choice.
What can I use instead of olive oil?
You can use butter or any other cooking oil you prefer.
How do I know when to flip the pancakes?
Flip the pancakes when you see bubbles appear and the edges look set.
Can I make the batter ahead of time?
It's best to use the batter fresh, but you can refrigerate it for a few hours if needed.
What toppings go well with these pancakes?
Maple syrup and sliced bananas are great, but you can also try berries or nuts.
I’m Chef Jasbir, a culinary professional and recipe expert at TheFoodXP. I specialize in developing, testing, and reviewing approachable recipes, restaurant-inspired dishes, and practical cooking techniques for home cooks. My work focuses on clear instructions, dependable results, helpful ingredient guidance, and authentic flavours. My goal is to make cooking easier, more enjoyable, and accessible to cooks of every experience level.
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