Description
Delicious and wholesome pancakes made with mashed bananas, oats, and eggs, perfect for breakfast or a snack.
Ingredients
Scale
- 2 ripe bananas, mashed until very smooth (about 1 cup)
- 2 large eggs, room temperature
- 1 cup old-fashioned oats, briefly pulsed in a blender to a coarse flour
- 1/2 teaspoon baking powder
- Pinch of fine sea salt
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon (optional)
- 1 tablespoon neutral oil (avocado or grapeseed) or melted butter, cooled
- 2 tablespoons maple syrup or honey, plus more for serving
- Fresh berries or sliced banana for garnish
- Toasted chopped nuts (walnut or pecan) for crunch
Instructions
- Prepare the oat flour: Pulse old-fashioned oats in a blender or food processor until they resemble coarse flour, not a powder.
- Combine wet ingredients: In a medium bowl, mash bananas until silky and whisk in eggs, vanilla, cinnamon, and oil until the mixture is smooth.
- Fold in dry: Add the pulsed oats, baking powder, and salt to the banana mixture. Stir until just combined and let the batter rest for 5 minutes.
- Heat the pan: Warm a nonstick skillet or griddle over medium heat and brush with oil or melted butter.
- Cook the pancakes: Spoon 1/4-cup portions onto the surface, cook for 2–3 minutes until edges set, then flip and cook another 1–2 minutes until golden.
- Keep warm: Transfer finished pancakes to a low oven (about 200°F) to maintain warmth while finishing the batch.
Notes
Use very ripe bananas for maximum sweetness. Let the batter rest to hydrate the oats, enhancing flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 70mg