This recipe makes a slightly fluffy pancake. If you prefer a fluffier pancake, see the Pro-Tip below.

Put a peeled ripe banana, rolled oats, cinnamon, baking powder, baking soda, and *water into a high-powered blender and blend until smooth and creamy.

*Note: this recipe does not use plant-based milk. I've found that water provides the best texture.

Preheat a nonstick griddle (or skillet) over medium heat.

Pour the pancake batter directly onto the heated griddle. I used this nonstick griddle—it's my favorite!

Before flipping, allow the bubbles to form throughout the pancake, and the outside edges begin to brown. This is the key to ensuring the pancake does not stick when cooking without oil or butter!

When ready, flip the pancake and continue cooking for about 2 to 3 minutes. Carefully check for doneness before removing.

When all pancakes are done, add your toppings of choice and enjoy!

Leftovers store well in the refrigerator for up to 4 days. For a meal prep option, you can freeze pancakes and warm them up in the toaster. Be sure to separate the pancakes with a small piece of parchment paper so they are easier to separate when you remove them from the freezer.

Pro-Tip

These pancakes are slightly fluffy. If you prefer a fluffier pancake, add 1 to 2 teaspoons of vinegar to the blender. It will react with the baking soda and provide more lift to your pancakes.