Banana Oat Skillet Pancakes
Tender stovetop pancakes made from mashed banana, eggs and oats, cooked golden in a non-stick pan. Naturally sweet and high in protein, no leavening needed.
- Total
- 13 min
- Prep 5 · Cook 8
- Serves
- 1
- Difficulty
- Easy
You'll practice: Whisking · Folding
- Sweet
- Stovetop
- Oven
Instructions
-
Mash the banana in a bowl with a fork until smooth.
~2 min
Mashing breaks the banana's cell walls, releasing moisture and natural sugars so the batter is evenly sweet and cohesive.
-
Crack in the eggs and beat until fully combined and slightly frothy.
~1 min
Beating the eggs disperses them into the banana, and the froth adds air that helps the pancakes puff slightly without leavening.
Whisking Whisk briskly in a circular motion until the mixture is uniform and slightly frothy; stop as soon as no streaks of egg remain to avoid overworking.
-
Stir in the oats and 2 tbsp water. Let the batter sit for 5 minutes so the oats soften and the mixture thickens.
~5 min
Resting lets the oats hydrate and absorb liquid, thickening the batter so it holds together and cooks through evenly.
If the batter feels too loose after resting, wait another minute before cooking; the oats keep absorbing liquid.
Folding Stir the oats in gently with a spoon until just combined; overmixing makes the batter dense, so fold until no dry oats are visible.
-
Heat a non-stick skillet over medium-low heat. Pour in a third of the batter and cook for 2 minutes, until the edges look set and the underside is golden.
~2 min
Medium-low heat sets the eggs gently and browns the sugars without scorching, keeping the pancake tender and golden.
-
Flip and cook for 1 to 2 minutes more, until firm to the touch and cooked through. Repeat with the remaining batter to make 3 pancakes.
~2 min
The second side needs less time because the pancake is already partly cooked and hot through, so it sets without drying out.