Breakfast · Pancakes & waffles
Quick Oat Banana Skillet Rounds
Quick oats soak up mashed banana and egg to make a soft, spoonable batter. Small rounds cook more evenly than large pancakes and develop a browned surface without needing a flour-based mix.
Jump to ingredients
- Yield
- 6 small rounds (2 servings)
- Prep
- 10 min
- Cook
- 10 min
- Rest / chill
- 5 min
- Total
- 25 min
Ingredients
1 cup quick cooking rolled oatsBob's Red Mill: USDA Organic- 1 large ripe banana, mashed
- 1 large egg
- 1/4 cup milk
1/2 teaspoon cinnamonMorton & Bassett: USDA Organic- 2 teaspoons neutral oil
Amounts above are for cooking. Products are sold in retail packages; pantry extras may be needed.
Method
Mash the banana
Mash the banana in a bowl for about 1 minute, until mostly smooth. A few tiny pieces are fine, but large chunks can tear the rounds.
Hydrate the oats
Stir in oats, egg, milk and cinnamon until evenly wet. Leave for 5 minutes; the batter should thicken enough to hold a small mound.
Heat the skillet
Warm a nonstick skillet over medium-low heat for 2 minutes. Add half the oil and tilt the pan until the surface is lightly coated.
Cook small rounds
Spoon in three mounds, flattening each to about 3 inches. Cook for 3 to 4 minutes until the undersides are golden and the edges hold together.
Turn and check
Flip carefully and cook another 3 to 4 minutes. Check a center reaches 160°F (71°C) with no wet egg mixture; lower the heat and continue if needed.
Repeat the batch
Cook the remaining batter with the rest of the oil. Serve the rounds warm, handling them gently because their oat centers remain tender.
Kitchen tips
Keep the rounds small and wait until the first side is set before slipping a thin spatula underneath.
If the surface browns too quickly, reduce the heat instead of pressing the rounds flat in the pan.
Substitutions
Use a plain plant beverage instead of milk for a dairy-free variation; the egg remains part of the recipe.
For a gluten-free variation, choose quick oats labeled gluten-free and check the cinnamon and other ingredients.
Storage
Refrigerate within 2 hours for up to 3 days; reheat until hot throughout.
Serving suggestions
Serve three rounds per person with sliced fruit and a spoonful of yogurt or a little syrup.
Make ahead
Cook the rounds fully, cool within 2 hours and refrigerate for up to 3 days. Reheat until hot throughout; do not store uncooked egg batter overnight.
Allergen details
Contains: egg, milk.
Check each product label for allergen details.
Shop the ingredients
Current retail packages for this recipe. Check quantities and labels before buying.
Add one of each available product. Pantry extras are not included.
- Bob's Red Mill - Oats - Organic Quick Cooking Rolled Oats - Whole Grain - 16 oz × 1 — $5.60
- Morton And Bassett 100% Organic Ground Cinnamon - 2.3 oz × 1 — $12.34
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Read recipe →Frequently asked questions
Can I use old fashioned oats?
They give a coarser texture. Pulse them briefly into smaller flakes and allow extra soaking time before cooking.
Why do the rounds break when flipped?
They may be too large or the first side may not have set. Use smaller portions and wait for a firm, browned underside.