Go Back

Banana Oatmeal Pancakes Recipe

Blender pancakes made from rolled oats and very ripe bananas with no added sugar, finished with a warm peanut butter drizzle.
Print Recipe Pin Recipe
Prep Time 8 minutes
Cook Time 18 minutes
Resting Time 5 minutes
Total Time 31 minutes
Servings: 10 Pancakes
Calories: 468
Ingredients Equipment Method

Ingredients
  

2 cups old fashioned rolled oats
2 very ripe bananas, heavily speckled
2 large eggs, room temperature
1/2 cup plain whole milk Greek yogurt
1/2 cup whole milk
1 and 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon fine sea salt
2 tablespoons unsalted butter, for the pan
1/3 cup natural creamy peanut butter, well stirred
2 tablespoons whole milk
1 tablespoon pure maple syrup
1 firm banana, sliced into coins
2 tablespoons roasted salted peanuts, chopped

Equipment

  • 1 a standard countertop blender with at least a 5 cup jar
  • 1 a small saucepan for the drizzle
  • 1 a rubber spatula.
  • 1   a thin flexible metal spatula
  • 1 a quarter cup measure
  • 1 a small whisk
  • 1 a large cream speckled enamel coated flat pan.

Method
 

Blend the rolled oats alone in a dry blender jar for 45 to 60 seconds until they become a fine pale flour.
    Add the ripe bananas, eggs, yogurt, milk, baking powder, cinnamon, vanilla, and salt, then blend for 30 to 40 seconds until smooth.
      Rest the batter in the jar for 5 minutes until it thickens and mounds slightly.
        Heat a flat pan over medium low for 3 minutes and add a knob of butter.
          Pour scant quarter cup rounds straight from the blender jar, spaced two inches apart.
            Cook 3 to 4 minutes until the edges set matte and bubbles stay open, then flip once and cook 2 to 3 minutes more.
              Whisk the peanut butter, milk, maple syrup, and salt over low heat for 90 seconds until it loosens into a thin ribbon.
                Stack, pour the warm drizzle over, then top with banana coins and chopped peanuts.