Three-Ingredient Banana Oat Pancakes

Ingredients

• 1 ½ cups Old-fashioned rolled oats
• 2 Bananas, very ripe
• 3 Eggs (large)
• ½ cup 1% milk
• 1 tsp Baking powder
• ½ tsp Ground cinnamon
• ¼ tsp Kosher salt
• 1 tbsp Canola oil
• 1 cup Blueberries
• 2 tbsp Pure maple syrup (optional)
• ½ cup Plain nonfat Greek yogurt (optional)

Method

1. Put the oats, bananas, eggs, milk, baking powder, cinnamon and salt in the blender and run it for 30 seconds, until it is smooth and pourable. This is the grown-up step.
2. Let the batter sit for 5 minutes. The oats drink the milk and it thickens noticeably — skip this and the pancakes spread thin.
3. Heat a nonstick skillet over medium with a little of the oil. Pour in scant quarter-cups, then drop a few blueberries onto each one.
4. Cook until bubbles appear across the surface and the edges look dry, about 3 minutes, then flip once and give them 90 seconds more. Only flip once — the second flip is what makes a pancake tough.
5. Serve with the rest of the blueberries, a spoonful of yogurt, and maple syrup if you want it.

Notes

✨ The restaurant touch

Medium heat, not medium-high. A pale golden pancake cooked through beats a dark one that is raw in the middle, and the difference is one notch on the dial.

🧒 For the kids

Dropping the blueberries onto each pancake is the job, and counting them out is the part they will insist on doing themselves.

🥡 Leftovers

They freeze beautifully. Cool flat, freeze on a tray, then bag them and reheat in a toaster.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.