Description
A nutritious twist on classic breakfast pancakes made with ripe bananas and oats for a soft, fragrant treat.
Ingredients
Scale
- 2 large ripe bananas (mashed until mostly smooth)
- 1¼ cups rolled oats (or quick oats)
- 2 large eggs (room temperature)
- ¼–½ cup milk (dairy or unsweetened plant milk)
- 1 tsp baking powder
- ½ tsp ground cinnamon
- Pinch of fine sea salt
- 2 tbsp Greek yogurt or ricotta (optional)
- 2 tbsp maple syrup or honey (optional)
- Fresh berries (for topping)
- Toasted walnuts (for topping)
- Maple syrup or nut butter (for topping)
Instructions
- Prepare the oat flour by pulsing the rolled oats in a blender or food processor until a fine flour forms.
- Combine wet ingredients: In the blender jar, add mashed bananas, eggs, and ¼ cup milk. Blend until smooth.
- Add dry ingredients: Add oat flour, baking powder, cinnamon, and salt to the blender. Pulse until combined.
- Rest the batter for 5 minutes to hydrate the oats.
- Heat a nonstick skillet over medium heat and add 1 tbsp butter or oil.
- Cook pancakes by spooning 2–3 tbsp of batter onto the skillet. Cook until bubbles form, about 2–3 minutes, flip and cook 1–2 minutes more.
- Transfer pancakes to a warm plate and cover loosely with foil.
- Serve pancakes stacked with toppings of choice, such as yogurt, walnuts, berries, and a drizzle of maple syrup.
Notes
Use ripe bananas for maximum sweetness and let batter rest for best texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Cooking (Pan-frying)
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 8g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 75mg