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Banana Oat Pancakes

Delicious and healthy pancakes made with ripe bananas and oats, perfect for a nutritious breakfast.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Pancake Batter
  • 1 cup rolled oats Use certified gluten-free oats for gluten-free pancakes.
  • 1 ripe banana The more ripe, the sweeter the pancakes.
  • 1 cup milk (or plant-based milk) Substitute with plant-based milk for a vegan option.
  • 1 egg Can be replaced with a flax egg or applesauce for vegan option.
  • 1 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • 1 pinch salt
For Cooking
  • Oil or butter For greasing the pan.

Method
 

Preparation
  1. In a blender, combine the rolled oats, banana, milk, egg, baking powder, vanilla extract, and salt. Blend until smooth.
  2. If the batter is too thick, add a little more milk to loosen it.
  3. For extra fluffiness, let the batter sit for a few minutes before cooking.
Cooking
  1. Heat a non-stick pan over medium heat and grease it with a little oil or butter.
  2. Pour about 1/4 cup of batter for each pancake onto the pan.
  3. Cook until bubbles form on the surface, then flip and cook until golden brown.
Serving
  1. Serve warm with your favorite toppings such as maple syrup, fresh fruits, yogurt, or nuts.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to a month. Reheat in the microwave or on a skillet until heated through. Experiment with different toppings for variety.