Ingredients
- 2 large ripe bananas (the spottier, the better)
- 2 cups old-fashioned rolled oats
- 4 large eggs
Instructions
- Make oat flour. Add the rolled oats to a blender and blend until they form a fine, flour-like powder.
- Blend the batter. Add the bananas and eggs to the blender. Blend until completely smooth, about 30 seconds. Let the batter rest for 2 minutes — it will thicken slightly.
- Heat the pan. Heat a nonstick skillet or griddle over medium-low heat and lightly grease with butter or oil.
- Cook side one. Pour ¼-cup scoops of batter into the skillet. Cook 2–3 minutes, until the edges look set and small bubbles appear on the surface.
- Flip and finish. Flip carefully and cook 1–2 minutes more, until golden on both sides.
- Serve. Stack them high and serve warm with maple syrup, fresh berries, or a spoonful of peanut butter.
💡 3-ingredient tips
Really ripe bananas are the key — brown spots mean maximum natural sweetness, so you won't miss the sugar. Keep the heat at medium-low: these pancakes are thicker than traditional ones and need gentle heat to cook through without burning. Want them lighter? Whisk a pinch of cinnamon into the batter (still just 3 main ingredients). To double the batch, just double everything — the batter holds well in the fridge for up to 2 days.
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