The 5 Core Ingredients:
2 cups rolled oats (old-fashioned oats, certified GF if needed)
2 large eggs
1 cup milk (any kind: dairy, almond, oat, etc.)
1 ripe banana (or ¼ cup maple syrup/honey)
2 tsp vanilla extract
The Essential Add-Ins:
2 tsp baking powder (for fluffiness!)
½ tsp ground cinnamon (optional)
Pinch of salt
For Cooking & Serving:
Butter or coconut oil for the pan
Maple syrup, fresh fruit, nut butter, or yogurt for topping
Ingredient Role & Substitution Guide
Ingredient Why It Matters Best Substitutions
Rolled Oats The base! They provide structure, fiber, and whole-grain goodness. Quick oats will work, but the texture may be less distinct.
Ripe Banana Acts as a natural sweetener and binder. The riper it is, the sweeter the pancakes. ¼ cup maple syrup, honey, or 2-3 pitted dates.
Eggs Provide structure and protein, helping the pancakes hold together. For vegan: 2 “flax eggs” (2 tbsp ground flaxseed + 5 tbsp water, let sit 5 mins).
Baking Powder The key to light, fluffy, risen pancakes. Do not omit. There is no substitute for this leavening.
Milk Thins the batter to the perfect pourable consistency. Any milk or milk alternative you have on hand.
Crafting Perfection: Your Foolproof Step-by-Step Guide
Follow these steps for perfectly fluffy, non-sticky pancakes every time.
Blend the Batter: Place all the ingredients—oats, eggs, milk, banana, vanilla, baking powder, cinnamon, and salt—into a blender. Blend on high for 30-60 seconds until the batter is completely smooth. Let it rest for 5 minutes to thicken slightly.
Heat the Pan: Heat a non-stick skillet or griddle over medium heat. Add a small pat of butter or coconut oil and let it melt.
Cook the Pancakes: Pour ¼ cup of batter onto the hot skillet for each pancake. Cook for 2-4 minutes, until you see bubbles forming on the surface and the edges look set.
Flip and Finish: Carefully flip the pancakes and cook for another 1-2 minutes on the other side, until golden brown and cooked through.
Serve Immediately: Serve warm with your favorite toppings.
Pro-Tips for the Absolute Best Results
Let the Batter Rest: Allowing the batter to sit for 5 minutes after blending gives the oats time to absorb the liquid, resulting in a thicker batter and fluffier pancakes.
Don’t Over-Blend: Blend until just smooth. Over-blending can sometimes make the batter too thin.
Low and Slow is Key: Cook these pancakes over medium or even medium-low heat. Oat flour burns more easily than all-purpose flour, so a slightly lower heat ensures they cook through without burning on the outside.
Keep Them Warm: Place cooked pancakes on a baking sheet in a 200°F (95°C) oven to keep them warm while you finish the entire batch.
