Banana Oat Pancakes with Sunflower Seed Butter

Soft, naturally sweet mini pancakes made from mashed banana, oats, and egg. No added sugar, no dairy, no soy. Just wholesome ingredients that cook up tender and golden. A swipe of sunflower seed butter adds healthy fats and a little nutty richness without any nuts. Perfect for little hands and big appetites.

By TasteBuds

Recipe details

Yield
2 to 3 people (makes about 12 mini pancakes)
Prep time
10 minutes
Cook time
15 minutes
Total time
25 minutes

Ingredients

  • 2 medium ripe bananas, peeled and broken into chunks
  • 1 cup rolled oats (old-fashioned or quick oats work; use certified gluten-free oats if needed)
  • 2 large eggs
  • 1 tsp baking powder
  • ½ tsp vanilla extract (optional, but nice)
  • ¼ tsp ground cinnamon (optional)
  • for cooking neutral oil (such as avocado, grapeseed, or refined coconut oil)
  • for serving sunflower seed butter (creamy, unsweetened preferred)

Instructions

  1. Add 2 medium ripe bananas (peeled and broken into chunks), 1 cup rolled oats, 2 large eggs, 1 tsp baking powder, ½ tsp vanilla extract (if using), and ¼ tsp ground cinnamon (if using) to a blender or food processor.
  2. Blend on high until completely smooth and the oats are finely ground, about 30 to 45 seconds. The batter will be thick and pourable, like a very creamy pancake batter. Scrape down the sides if needed and blend again briefly.
  3. Let the batter rest for 5 minutes. This helps the oats absorb moisture and gives you fluffier pancakes.
  4. Heat a large nonstick skillet or griddle over medium heat. Lightly coat the surface with neutral oil (about ½ tsp) using a paper towel or brush.
  5. Pour the batter onto the hot skillet in small rounds, about 2 to 3 tablespoons per pancake (roughly 3 inches wide). Leave space between them. They spread only a little.
  6. Cook until bubbles form on the surface and the edges look set and matte, about 2 to 3 minutes. The underside should be golden brown with a few darker spots.
  7. Flip gently with a spatula and cook the second side until golden and cooked through, about 1 to 2 minutes more. Press lightly with the spatula; the pancake should spring back when done.
  8. Transfer the finished pancakes to a plate. Repeat with the remaining batter, adding a little more oil to the pan between batches as needed. You should get about 12 mini pancakes total.
  9. Serve the pancakes warm, topped with a swipe of sunflower seed butter. No syrup needed, the banana sweetness shines on its own.