Description
Delicious and healthy banana oatmeal pancakes that are quick and easy to make, perfect for a nutritious breakfast or snack packed with natural sweetness and wholesome oats.
Ingredients
Scale
Main Ingredients
- 2 ripe bananas
- 2 eggs
- 1 cup oats
Optional Mix-ins and Toppings
- 1/2 tsp vanilla extract (optional)
- 1/2 tsp cinnamon (optional)
- Pinch of salt (optional)
- Blueberries, walnuts, pecans, raisins, shredded coconut, or chocolate chips (optional)
- Syrup, butter, peanut butter or favorite pancake toppings (for serving)
Instructions
- Preheat the skillet. Set your skillet over low heat and allow it to warm up while you prepare the batter.
- Blend the batter. Combine the ripe bananas, eggs, and oats in a blender and pulse on low speed until the mixture is smooth and well mixed to create fluffy pancake batter.
- Prepare the skillet. Grease the skillet lightly with cooking spray, oil, or butter to prevent sticking before pouring the batter.
- Cook the pancakes. Pour about 1/6 of the batter for each pancake onto the skillet. Keep pancakes small as they hold together better. Cook on one side until set and then carefully push any desired mix-ins like nuts or blueberries onto the uncooked side before flipping.
- Flip and finish cooking. Flip the pancakes carefully and cook the other side until fully cooked through. Repeat the process with the remaining batter.
- Serve and enjoy. Serve the pancakes warm topped with syrup, butter, peanut butter, or your favorite pancake toppings for a healthy and delicious meal.
Notes
- Using a blender results in fluffier pancakes by whipping the eggs and bananas well, although you can mix by hand if preferred.
- Add flavor enhancements like a pinch of salt, 1/2 tsp vanilla extract, or cinnamon to the batter for extra taste.
- Sprinkle mix-ins such as blueberries, nuts, or chocolate chips onto the uncooked side instead of mixing into the batter to prevent them from falling apart.
- To freeze pancakes, let them cool completely, then store in an airtight container or freezer bag with parchment paper between each pancake. They keep well for several months.
Nutrition
- Serving Size: 1 pancake
- Calories: 120 kcal
- Sugar: 5 g
- Sodium: 70 mg
- Fat: 3 g
- Saturated Fat: 0.8 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg
