2 cups rolled oats (old-fashioned oats, certified GF if needed)
2 large eggs
1 cup milk (any kind: dairy, almond, oat, etc.)
1 ripe banana (or ¼ cup maple syrup/honey)
2 tsp vanilla extract
The Essential Add-Ins:
2 tsp baking powder (for fluffiness!)
½ tsp ground cinnamon (optional)
Pinch of salt
For Cooking & Serving:
Butter or coconut oil for the pan
Maple syrup, fresh fruit, nut butter, or yogurt for topping
Ingredient Role & Substitution Guide
Ingredient Why It Matters Best Substitutions
Rolled Oats The base! They provide structure, fiber, and whole-grain goodness. Quick oats will work, but the texture may be less distinct.
Ripe Banana Acts as a natural sweetener and binder. The riper it is, the sweeter the pancakes. ¼ cup maple syrup, honey, or 2-3 pitted dates.
Eggs Provide structure and protein, helping the pancakes hold together. For vegan: 2 “flax eggs” (2 tbsp ground flaxseed + 5 tbsp water, let sit 5 mins).
Baking Powder The key to light, fluffy, risen pancakes. Do not omit. There is no substitute for this leavening.
Milk Thins the batter to the perfect pourable consistency. Any milk or milk alternative you have
Crafting Perfection: Your Foolproof Step-by-Step Guide
Follow these steps for perfectly fluffy, non-sticky pancakes every time.
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