Fluffy Oat Banana Pancakes

Mash the bananas Place the ripe bananas in a large bowl and mash them with a fork until mostly smooth. A few small pieces of banana are perfectly fine — they add little pockets of sweetness throughout the pancakes

Add the wet ingredients Add the eggs, milk, vanilla extract and melted butter to the mashed bananas. Whisk until everything is well combined.

Add the dry ingredients Add the oat flour, all-purpose flour, baking powder, cinnamon and salt. Gently mix until just combined. Don't overmix the batter. A few small lumps are completely fine. Overmixing can make the pancakes dense rather than light and fluffy

Let the batter rest This is one of the most important steps. Let the batter rest for 10–15 minutes. Oat flour absorbs liquid more slowly than regular flour, so this short resting period allows the batter to thicken and gives the oats time to soften. If the batter becomes too thick after resting, simply add a small splash of milk.

Cook the pancakes Heat a non-stick pan over medium-low heat and lightly grease it with butter or neutral oil. Pour roughly 2–3 tablespoons of batter into the pan for each pancake. Cook gently until bubbles appear on the surface and the edges begin to look set.

Flip gently Carefully flip the pancake and cook the other side for another minute or two, until golden brown and cooked through. Don't press down on the pancakes with your spatula. Keeping the pancakes undisturbed helps them stay thick and fluffy.

Serve Stack the pancakes while they're warm and finish with sliced banana, fresh berries and a generous drizzle of maple syrup. For an extra creamy finish, add a spoonful of Greek yogurt or a little almond or peanut butter