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An image of banana oats pancake on a plate.

Eggless Banana Oats Pancake

Fluffy, wholesome, and naturally sweet- these Banana Oats Pancakes are the perfect blend of comfort and a delicious, guilt-free way to power your day.
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Cook Time 10 minutes
Servings: 4 pancakes
Course: Breakfast
Ingredients Method Notes

Ingredients
  

  • ¾ cup/ 70 g rolled oats
  • ½ cup/ 125 ml milk warm
  • 1 tsp vinegar
  • 90 g/ 1 banana
  • ¼ tsp vanilla essence
  • 1 tbsp oil or melted butter
  • 2 tbsp/ 30 g powdered sugar or sugar
  • ¼ tsp baking soda

Method
 

Making oats flour
  1. Blend oats in a grinder until they become fine powder. Keep aside for later use.
Preparing buttermilk
  1. In a bowl, pour warm milk and add vinegar to it. Stir and let it sit for 5 minutes, allowing it to curdle and form buttermilk.
Making the pancake batter
  1. Mash the banana with a fork or spoon until smooth in a bowl.
  2. Add the prepared buttermilk, vanilla essence, oil, and powdered sugar to the mashed banana. Mix until well combined and smooth.
  3. Now add oats flour and baking soda. Stir until everything is thoroughly mixed. The batter should have a thick but pouring consistency.
Cooking pancake
  1. Heat a griddle over medium heat.
  2. Pour about ⅓ cup of batter onto the griddle for each pancake.
  3. Let the pancake cook for 2-3 minutes or until tiny bubbles appear on the surface and the edges look set.
  4. Gently flip the pancake using a spatula and cook for another 1-2 minutes, until golden brown.
  5. Repeat the process with the remaining batter.
  6. Serve the pancakes hot, topped with your favourite spreads like honey, maple syrup, chocolate sauce, or Nutella, and enjoy with the seasonal fruits of your choice.

Notes

  • You can use jaggery instead of sugar in the recipe to make it more nutritious.
  • Be careful while flipping the pancakes to avoid the pancakes from breaking.
  • If you want smaller pancakes, simply swap ⅓ cup for ¼ cup when pouring batter.