Description
Delicious and healthy banana oat pancakes made with ripe bananas and rolled oats.
Ingredients
Scale
- 1 cup rolled oats
- 2 ripe bananas
- 1 cup milk (dairy or non-dairy)
- 2 tsp baking powder
- 2 large eggs
- 1 tsp cinnamon
- 1 tsp vanilla extract
Instructions
- Blend rolled oats in a blender until they reach a flour-like consistency.
- In a large mixing bowl, mash the ripe bananas until smooth.
- Add milk, eggs, and vanilla extract to the mashed bananas; mix well.
- Stir in baking powder and cinnamon until just combined—do not overmix.
- Heat a non-stick skillet over medium heat and pour about 1/4 cup of batter for each pancake.
- Cook until bubbles form on top, then flip and cook until golden brown.
- Serve warm with your favorite toppings.
Notes
- Use gluten-free oats to make this recipe gluten-free.
- Top with fresh fruits, maple syrup, or nut butter for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 6g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 180mg