Description
These Banana Oat Pancakes are a quick, wholesome breakfast option combining ripe bananas, oats, and eggs for natural sweetness and protein. Lightly spiced with cinnamon, these pancakes are fluffy, nutritious, and perfect for a healthy start to your day.
Ingredients
Scale
Banana Oat Pancakes
- 1 ripe banana
- 2 large eggs
- 1/2 cup rolled oats
- 1/4 cup whole milk
- 1/2 teaspoon ground cinnamon
Instructions
- Prepare the batter: Combine the ripe banana, eggs, rolled oats, whole milk, and ground cinnamon into a blender. Blend on high speed until the mixture becomes completely smooth and even in texture, ensuring a well-incorporated batter.
- Cook the pancakes: Heat a non-stick skillet over medium heat and lightly grease it with a small amount of oil or butter. Pour small portions of the batter onto the hot surface, forming pancakes to your preferred size. Cook them until small bubbles appear on the surface and the edges start to set, then gently flip each pancake. Continue cooking until both sides are golden brown and the centers are fully cooked through.
- Serve: Transfer the cooked pancakes to plates and serve immediately while warm. Optionally, garnish with fresh fruits, nuts, or a drizzle of maple syrup to enhance flavor.
Notes
- Use ripe bananas for natural sweetness and best flavor.
- If you prefer a vegan version, substitute eggs with flax eggs and use a plant-based milk.
- Adjust the milk quantity to achieve your desired batter consistency.
- To make gluten-free pancakes, ensure rolled oats are certified gluten-free.
- These pancakes freeze well; store leftovers in an airtight container and reheat when needed.
