Description
Fluffy, wholesome pancakes made with ripe bananas and hearty oats for a nutritious breakfast. These pancakes are naturally sweetened and packed with fiber for a satisfying morning meal.
Ingredients
Scale
For the Crust:
- For the pancakes:
- 1 cup rolled oats
- 1 ripe banana
- 2 eggs
- 1/2 cup milk (dairy or plant-based)
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp cinnamon
- Pinch of salt
- For toppings (optional):
- Fresh banana slices
- Maple syrup
- Chopped nuts
- Greek yogurt
Instructions
1. Prepare the Crust:
- 1. In a blender, combine rolled oats, banana, eggs, milk, vanilla extract, baking powder, cinnamon, and salt. Blend until smooth.
- 2. Let the batter rest for 5 minutes to thicken slightly.
- 3. Heat a non-stick skillet or griddle over medium heat and lightly grease with oil or butter.
- 4. Pour 1/4 cup portions of batter onto the skillet. Cook until bubbles form on the surface (about 2-3 minutes).
- 5. Flip and cook for another 1-2 minutes until golden brown.
- 6. Serve warm with desired toppings like banana slices, maple syrup, nuts, or yogurt.
Notes
For gluten-free pancakes, ensure oats are certified gluten-free. Batter can be refrigerated overnight for quicker morning prep. Adjust sweetness by adding honey if desired.