Banana Oatmeal Pancakes
Table of Contents
Ingredients:
Ripe Bananas: 2 large
Oats: 1 1/2 cups (150 g)
Eggs: 2 large
Milk (any type): 1/2 cup (120 ml)
Baking Powder: 1 teaspoon
Ground Cinnamon: 1/2 teaspoon
Salt: 1/4 teaspoon
Vanilla Extract: 1 teaspoon
Optional Add-ins: Chocolate chips, blueberries, or chopped nuts
Butter or Oil: For cooking
Directions:
Prepare the Batter:
Add the bananas, oats, eggs, milk, baking powder, cinnamon, salt, and vanilla extract to a blender.
Blend until smooth. For a chunkier texture, pulse lightly to leave some oat pieces.
Heat the Skillet:
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
Cook the Pancakes:
Pour 1/4 cup of batter onto the skillet for each pancake.
Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 1-2 minutes until golden brown.
Serve:
Serve warm with your favorite toppings like maple syrup, honey, fresh fruit, or nut butter.
Serving Suggestions:
Top with fresh fruit like strawberries, bananas, or blueberries.
Drizzle with maple syrup or honey for sweetness.
Spread with almond or peanut butter for added protein.
Add a dollop of Greek yogurt for creaminess.
Sprinkle with chopped nuts or seeds for crunch.
Cooking Tips:
Use very ripe bananas for natural sweetness and better flavor.
Adjust the batter consistency with more milk if it’s too thick.
For even-sized pancakes, use a measuring cup to portion the batter.
Keep cooked pancakes warm in a 200°F (90°C) oven while making the rest.
Add mix-ins like chocolate chips or blueberries after pouring the batter onto the skillet.
Nutritional Benefits:
Bananas: Provide potassium, natural sweetness, and a creamy texture.
Oats: High in fiber, supporting heart health and digestion.
Eggs: Add protein to keep you full longer.
Milk: Provides calcium and additional protein.
Dietary Information:
Naturally gluten-free if certified gluten-free oats are used.
Dairy-free if using plant-based milk.
No added sugar; sweetness comes from the ripe bananas.
Nutritional Facts (Per Pancake):
Calories: 120
Protein: 4g
Carbohydrates: 18g
Fat: 3g
Fiber: 2g
Sugar: 5g
Storage:
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Freeze for up to 2 months by stacking pancakes with parchment paper between them and storing in a freezer-safe bag.
Reheat in the microwave
