Banana Oatmeal Pancakes

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

» MORE:  Southern Fried Chicken Batter

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