Blend or mash the base: Place the bananas in a bowl and mash well until mostly smooth. For a smoother batter, blitz bananas and oats in a blender until combined.
Stir in dry ingredients: Add rolled oats, chia seeds, baking powder, cinnamon, and salt. Mix so the oats absorb some moisture and the chia begins to gel.
Wet ingredients join the party: Whisk in the milk, egg (or flax egg), vanilla, and oil. Batter should be pourable but thick; adjust with small amounts of milk or oats as needed.
Rest for 5 minutes: Let the batter sit so oats and chia hydrate and the mixture becomes more cohesive.
Heat the pan: Warm a nonstick skillet or griddle over medium-low heat and brush with oil or butter. Surface should sizzle gently when a drop of batter hits it.
Scoop and spread: Pour about 1/4 cup batter per pancake onto the pan. Sprinkle any add-ins now (berries or chocolate chips).
Cook until golden and set: Cook 2–3 minutes on the first side until bubbles form around the edges and the surface looks matte and set.
Flip and finish: Flip gently and cook 1–2 more minutes until pancakes spring back lightly when touched and are cooked through. Transfer to a warm plate and stack.
Serve warm: Top with maple syrup, yogurt, extra banana slices, or chopped nuts and enjoy.
Notes
Quick, cozy banana, oat, and chia pancakes made in one bowl — tender, lightly caramelized pancakes with a faint banana aroma. Minimal ingredients, flexible (vegan and gluten-free options), and perfect for breakfast or brunch.
