About this recipe
Banana, oats, eggs, and yogurt go in the blender and come out as a batter that cooks like weekend pancakes with more staying power.
Four servings is about eight medium pancakes. Keep them warm in a low oven while you finish the batch.
Do not overblend. Stop when the oats are mostly smooth so the pancakes stay tender instead of rubbery.
BATTER
Step 1
Add bananas, eggs, oats, yogurt, baking powder, cinnamon, vanilla, and salt to a blender. Blend until mostly smooth, 20 to 30 seconds, scraping once.
Step 2
Let the batter rest 2 minutes so the oats hydrate and thicken slightly.
COOK
Step 3
Heat a nonstick skillet over medium. Lightly oil or spray the surface.
Step 4
Scoop about 1/4 cup batter per pancake. Cook until bubbles form and edges look set, 2 to 3 minutes.
Step 5
Flip and cook until the undersides are golden and the centers feel springy, 1 to 2 minutes more. Repeat with remaining batter, oiling the pan as needed.
SERVE
Step 6
Serve about 2 pancakes per person. Add fresh banana or a spoon of yogurt if you like.
Tips
If the first pancake browns too fast, drop the heat slightly and keep it at medium for the rest.
Leftover pancakes reheat well in a toaster or 350°F oven for 5 to 6 minutes.
Swaps
Rolled oatsQuick oats
Blend a few seconds less; the batter will thicken faster.
Equipment
Blender · Nonstick skillet · Spatula
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