Ingredients
Dry Ingredients
- 5 cups quick-cooking rolled oats or old-fashioned rolled oats
- 1 tablespoon baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon kosher salt
Wet Ingredients
- 4 large ripe bananas, mashed (about 2 cups)
- 8 large whole eggs
- 2 cups milk of choice (almond milk, skim milk, or any milk preferred)
- 1 tablespoon vanilla bean paste
Additional
- 3 cups blueberries (fresh or frozen, divided: 2 cups for batter, 1 cup for topping)
- Nonstick oil spray (for the pan)
Instructions
- Preheat and prepare pan: Preheat your oven to 375°F (190°C). Generously coat an 18×13-inch half sheet pan with nonstick oil spray, ensuring corners and sides are well covered, or alternatively, line the pan with parchment paper and mist the parchment lightly with oil.
- Mix wet ingredients: In a large bowl, mash the ripe bananas until fairly smooth. Add the eggs, milk, and vanilla bean paste, whisking thoroughly until the eggs are fully incorporated and the mixture is homogenous.
- Add dry ingredients: Stir in the rolled oats, baking powder, ground cinnamon, and kosher salt until all the ingredients are evenly moistened and combined. Let the batter rest for 5 minutes to allow the oats to soften and the mixture to thicken slightly.
- Fold in blueberries: Gently fold 2 cups of the blueberries into the batter, keeping the remaining 1 cup separate for topping.
- Spread batter and add toppings: Pour the batter into the prepared sheet pan. Using a spatula or the back of a spoon, spread it into an even layer reaching all corners of the pan. Scatter the reserved 1 cup of blueberries evenly over the top.
- Bake: Place the pan in the oven and bake for 28 to 33 minutes until the top turns golden brown, the center is set, and springs back when lightly pressed. If the top browns too quickly, loosely cover the pan with foil for the last few minutes of baking.
- Cool and serve: Allow the pancakes to cool in the pan for 5 to 10 minutes. Cut into 12 squares and serve warm. They pair wonderfully with extra berries, a drizzle of maple syrup, Greek yogurt, or nut butter.
Notes
- For best results, use ripe bananas for natural sweetness and moisture.
- You can substitute the milk with any plant-based milk to keep the recipe dairy-free.
- These pancakes store well refrigerated and can be reheated in the oven or microwave.
- To make it vegan, substitute eggs with flax eggs and use plant-based milk.
- If using frozen blueberries, do not thaw before adding to batter to avoid turning the batter purple.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
