A mashed ripe banana, two eggs and a spoonful of oat flakes form the base of these simple skillet pancakes. Honey and cinnamon finish the five-ingredient batter. Keep the pancakes small so the soft batter is easier to turn.
Ingredients
- 1 ripe banana
- 2 eggs
- 1 tablespoon oat flakes
- 1 teaspoon honey
- 1 pinch ground cinnamon
How to Make Banana Oat Pancakes
Mash the banana
Mash the peeled banana in a bowl until mostly smooth. Small lumps are fine, but large chunks can make the pancakes harder to turn.
Mix the batter
Beat in the eggs until combined, then stir in the oat flakes, honey and cinnamon.
Heat the pan
Warm a good nonstick skillet over medium heat. If your pan needs a little greasing, use a small amount of cooking oil as an optional pan aid.
Cook small pancakes
Spoon the batter into small rounds, leaving room between them. Cook until the edges set and the underside is golden, then turn gently with a thin spatula.
Finish the second side
Cook the other side until golden and the middle is fully set, with no wet egg batter. The egg-based center should reach 160°F (71°C). Reduce the heat if the outside browns before the middle cooks.
Serve warm
Serve directly from the skillet, plain or with optional fresh fruit. The honey is already in the batter.
Tips and Common Mistakes
- A ripe banana is easier to mash and distributes evenly through the eggs.
- Large pancakes can tear; several small ones are easier to flip.
- The batter is softer than a flour-based pancake batter, so wait for the edges to set before turning.
- Honey and banana brown readily: moderate the heat instead of relying on color alone.
- This recipe contains oats and is different from a flourless banana-and-egg pancake.
Storage and Make-Ahead Tips
Refrigerate cooked pancakes within 2 hours in a covered container and use within 3–4 days. Reheat until hot throughout, to 165°F (74°C). For the best texture, prepare the banana-and-egg batter shortly before cooking.
Frequently Asked Questions
Can I blend the batter?
Yes, a brief blend can make it smoother. Avoid leaving chunks of banana that interfere with flipping.
Why do the pancakes break when I turn them?
They may be too large or the first side may not be set. Use smaller rounds and slide a thin spatula underneath carefully.
Does this recipe need flour or baking powder?
No. The listed version uses banana, eggs, oat flakes, honey and cinnamon. It makes soft pancakes rather than a fluffy flour-based stack.