Banana Oat Pancakes

Place 1 cup of rolled oats in a blender or food processor and pulse for 20-30 seconds until ground into a coarse flour with some texture remaining. A few larger oat pieces are fine and will add a pleasant chewiness to the finished pancakes. Transfer the oat flour to a mixing bowl.

In a separate bowl, peel the ripe bananas and mash them thoroughly with a fork until mostly smooth with only small lumps remaining. The riper and more spotted the bananas, the sweeter and more flavorful your pancakes will be. Add the eggs, vanilla extract, cinnamon, baking powder, and a pinch of salt, then whisk vigorously until the wet ingredients are well combined and slightly frothy.

Pour the wet banana-egg mixture into the bowl of oat flour and stir gently with a spatula until just combined — do not overmix, as this will make the pancakes tough. Let the batter rest for 10 minutes at room temperature. This crucial resting step allows the oats to absorb moisture and the batter to thicken, resulting in pancakes that hold together much better on the griddle.

Heat a large non-stick skillet or griddle over medium heat for 2 minutes, then reduce to medium-low. Add about 1 teaspoon of coconut oil or butter and swirl to coat the surface evenly. Using a 1/4-cup measure, pour small rounds of batter onto the skillet, spacing them at least 2 inches apart. These pancakes are more delicate than traditional ones, so smaller sizes are easier to flip.

Cook the pancakes undisturbed for 2-3 minutes until you see small bubbles forming across the surface and the edges appear set and slightly dry. Using a thin, wide spatula, gently flip each pancake in one confident motion. Cook the second side for 1-2 minutes until golden brown and the center springs back when lightly pressed with a fingertip.

Transfer the cooked pancakes to a warm plate and cover loosely with a clean kitchen towel while you cook the remaining batter, adding more oil to the skillet as needed between batches. Stack 3-4 pancakes per serving, drizzle generously with pure maple syrup, and top with fresh berries if desired. The natural sweetness of the bananas means these pancakes need less syrup than traditional pancakes.