Banana Oat Skillet Pancakes with Blueberries
Tender stovetop pancakes made from mashed banana, oats and eggs, studded with warm blueberries. A high-protein, naturally sweet breakfast that comes together in one pan.
- Total
- 15 min
- Prep 5 · Cook 10
- Serves
- 1
- Difficulty
- Easy
You'll practice: Whisking · Pan-frying
- Sweet
- Quick
- Stovetop
Instructions
-
Mash the banana in a small bowl with a fork until smooth. Whisk in the eggs, 60 ml milk, oats and salt until a thick batter forms.
~3 min
Mashing the banana smooth prevents lumps that would make the batter heavy and gummy.
Mash the banana very smooth so no large lumps weigh down the batter, which keeps the pancakes tender rather than gummy.
Whisking Whisk until just combined to avoid overworking; a few small lumps are fine and keep the pancakes tender.
-
Heat the vegetable oil in a non-stick skillet over medium heat until a drop of batter sizzles on contact.
~2 min
The sizzle test confirms the oil is hot enough to set the batter quickly without burning.
-
Pour half the batter into the skillet to make a 10 cm pancake. Scatter half the blueberries over the top. Cook until the edges look set and bubbles appear on the surface, about 2 minutes.
~2 min
Cooking until bubbles appear and edges set ensures the pancake is firm enough to flip without tearing.
Let the first side set fully before flipping; the batter is delicate and will tear if you rush it.
Pan-frying Maintain medium heat so the pancake cooks through without burning; adjust if it browns too fast.
-
Flip the pancake with a spatula and cook until golden and firm to the touch, about 2 minutes more. Slide onto a plate and repeat with the remaining batter and blueberries.
~2 min
The second side needs the same time to cook the egg through and develop a golden crust.
Pan-frying Maintain medium heat so the pancake cooks through without burning; adjust if it browns too fast.
-
Stack the pancakes on a plate and drizzle with the maple syrup. Serve warm.
~1 min