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Small golden banana oat pancakes arranged on a plate with a few banana slices.
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Small-Batch Banana Oat Pancakes Without Eggs or Milk

Small banana oat pancakes made with ripe mashed banana, finely ground oat flour, and water. A five-minute batter rest, small rounds, and gentle turning help these egg-free, milk-free pancakes hold together.
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Prep Time 10 minutes
Cook Time 15 minutes
Batter rest 5 minutes
Total Time 30 minutes
Servings: 2 light servings (about 6 small pancakes total)
Course: Breakfast
Ingredients Equipment Method Notes

Ingredients
  

  • 50 g finely ground oat flour approximately 1/2 cup, spooned and leveled; weight is the more reliable measure
  • 1/4 cup thoroughly mashed ripe banana approximately 60 g; about half a medium banana, measured after mashing
  • 1/4 cup water plus 1–2 tablespoons only if needed after resting, added a teaspoon at a time
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/16 teaspoon fine salt a small pinch
  • 1 teaspoon neutral oil divided between batches, for the skillet

Equipment

  • 10-inch nonstick skillet
  • Thin, wide turner
  • Two mixing bowls
  • Fork
  • Kitchen scale
  • Measuring cups and spoons
  • Blender or spice grinder, only if making flour from rolled oats

Method
 

  1. Mash and measure Mash the banana thoroughly with a fork and measure ¼ cup. In a separate bowl, stir together the oat flour, baking powder, cinnamon, and salt so no little pockets of baking powder remain.
  2. Mix the batter Stir the banana and ¼ cup water into the dry ingredients until evenly combined. Let the batter stand for 5 minutes. It should become thick enough to mound briefly on a spoon but still spread when gently nudged.
  3. Adjust and warm the pan If the rested batter is too stiff to spread, stir in extra water 1 teaspoon at a time, using only what is needed. Warm the nonstick skillet over medium-low heat for 2–3 minutes, then spread about ½ teaspoon oil across its surface.
  4. Portion small rounds Spoon 2 tablespoons batter per pancake into the pan, leaving room to slide the turner underneath. Gently spread each to about 3 inches across and no more than about ¼ inch thick. Cook two or three at a time rather than filling every gap.
  5. Wait, then turn Cook the first side for approximately 3–4 minutes, until the outer edge looks set and a turner can lift the whole pancake without smearing it. Turn carefully and cook the second side for about 2–3 minutes. Lower the heat if the surface darkens before the center sets.
  6. Check and finish the batch Cut the first pancake in half: the middle should be set and tender, without a wet stripe of batter. If necessary, return it to the pan and allow the next pancakes more time over gentler heat. Add the remaining oil as needed and cook the rest. Serve warm.

Notes

Timing and yield: About 30 minutes: 10 minutes prep, 5 minutes batter rest, and about 15 minutes cooking. This assumes two batches of three small pancakes. Cooking two at a time can add another 5–7 minutes. Makes about six pancakes, or two light servings.
Measure the batter ingredients: Use 50 g finely ground oat flour; its 1/2-cup equivalent is approximate. Mash the banana before measuring 1/4 cup. Half a banana is only a guide, since fruit sizes differ.
Adjust after resting: Begin with 1/4 cup water, wait 5 minutes, and add more water only if the batter will not spread gently. Add it in teaspoons. The batter should mound briefly on a spoon, then spread when nudged; it should not run like milk.
Small rounds: Use about 2 tablespoons batter per pancake, spread to about 3 inches across and no more than 1/4 inch thick. Support the full pancake with a wide turner. Lower the heat if the outside browns before the center sets.
Dietary notes: The base formula contains no eggs or milk. For gluten-free preparation, choose oats or oat flour labeled gluten-free, check the other ingredients and toppings, and avoid cross-contact. FDA guidance on gluten-free oats explains the labeling standard; separate third-party certification is not mandatory for the label.
Storage: Refrigerate within 2 hours, or 1 hour above 90°F/32°C, in a covered container at 40°F/4°C or below. Use within 3–4 days and reheat leftovers to 165°F/74°C. Separate stacked pancakes with parchment and add toppings after reheating. USDA leftover guidance.