Description
Fluffy, naturally sweetened pancakes made with ripe bananas and wholesome oats. Perfect for a nutritious breakfast the whole family will love.
Ingredients
Scale
- 2 medium ripe bananas, mashed
- 1 cup rolled oats
- 2 large eggs
- 1/3 cup milk (dairy or non-dairy)
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- Coconut oil or butter for cooking
Instructions
- 1. Add rolled oats to a blender and pulse until they reach a flour-like consistency.
- 2. Add mashed bananas, eggs, milk, vanilla extract, baking powder, cinnamon, and salt to the blender.
- 3. Blend for 30 to 45 seconds until smooth and creamy, being careful not to over-blend.
- 4. Heat a griddle or non-stick skillet over medium heat and lightly grease with coconut oil or butter.
- 5. Pour 1/4 cup of batter onto the griddle for each pancake, leaving space between them.
- 6. Cook for 2 to 3 minutes until bubbles form on the surface and edges look set.
- 7. Flip carefully and cook for another 1 to 2 minutes until golden brown.
- 8. Serve warm with your favorite toppings like maple syrup, fresh berries, or Greek yogurt.
Notes
Store cooled pancakes in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat in a toaster or microwave. For vegan version, use flax eggs and plant-based milk.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 245
- Sugar: 12g
- Sodium: 220mg
- Fat: 6g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 9g