These Banana Oat Pancakes are light, fluffy, naturally sweetened, and gluten-free — a modern take on classic pancakes perfect for a wholesome Aussie brunch. Made with ripe bananas, oats, and eggs, they’re a delicious way to fuel your morning without processed ingredients.
Top them with berries, yogurt, or a drizzle of maple syrup for a café-style finish at home.
Ingredients:
- 1 ripe banana
- 2 eggs
- ½ cup rolled oats
- ½ teaspoon baking powder
- ¼ teaspoon cinnamon
- Pinch of salt
- Butter or oil, for cooking
Optional toppings:
- Fresh berries
- Greek yogurt or plant-based alt
- Maple syrup or nut butter
Instructions:
- Blend banana, eggs, oats, baking powder, cinnamon and salt until smooth.
- Heat a nonstick pan over medium heat. Lightly grease with oil or butter.
- Pour batter to form small pancakes. Cook 2–3 minutes per side until golden and cooked through.
- Stack and serve warm with your favourite toppings.
