Hi, friends! A ripe banana, an egg, and a little oatmeal make a small breakfast with hardly any cleanup. My grandmother taught me to watch a skillet’s edges instead of rushing the flip. That helps here: these delicate pancakes need low heat and a little time to firm up.
- Prep
- 5 minutes
- Cook or chill
- about 10 minutes
- Yield
- 4 small pancakes
Ingredients
The original recipe uses a 240 ml cup and 15 ml tablespoon. U.S. cup volumes and oven settings are rounded; use listed grams and milliliters for accuracy. Sweetener conversions come from the specific product’s label.
Pancakes
- 1 ripe medium Cavendish banana
- 1 egg
- ¼ cup quick oats or oat flour
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- Pinch of salt
- Oil or butter for the skillet
Optional toppings
- Banana slices
- Plain yogurt
- Cinnamon or chopped nuts
How to make it
- Mash the banana with a fork, leaving just a few small pieces.
- Mix in the egg, oats, cinnamon, and salt. Rest for 3–5 minutes, then gently mix in the baking powder.
- Warm a nonstick skillet over low heat and coat with a thin film of oil or butter.
- Use about 2 tablespoons of batter per pancake, making small rounds roughly 4 inches across. Cover briefly and cook until the edges firm and small bubbles appear.
- Slide a wide spatula under each pancake and turn carefully. Cook the other side until golden and the center is cooked through, with no wet egg batter.
- Serve warm with your choice of toppings.
Small details that help
If the batter looks liquid when you tilt the skillet, wait before flipping. Oats absorb moisture during the short rest, so avoid adding more before that time is up. Large bananas can need a little extra oat; very thick batter can take a spoonful of milk or water.
Serving and storing
Refrigerate covered at 40°F or below and use within 3–4 days. Refrigerate perishable food within 2 hours, or 1 hour above 90°F. Divide hot food into shallow containers for prompt cooling rather than waiting for it to become fully cold on the counter. Reheat savory leftovers to 165°F. USDA storage and reheating guidance.
Frequently asked questions
Why do they tear?
They may be too large, too wet, or turned too early. Make small pancakes and let the first side set.
Can I use oat flour?
Yes, as in the source recipe. It absorbs faster and gives a smoother texture.
Do the toppings add sugar?
They can. Check yogurt, sweetened nuts, syrups, and other toppings individually.