Banana Oatmeal Pancakes
A healthy and satisfying breakfast option made with rolled oats and bananas, perfect for busy mornings or leisurely weekends.
Ingredients
Main Ingredients
- 1/2 cup rolled-cut oats Use gluten-free oats for a gluten-free option.
- 1/2 medium-sized banana A ripe banana will yield optimal sweetness.
- 1 piece egg Can be substituted with a flax egg for a vegan version.
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp vanilla extract Or imitation vanilla.
- 2 Tbsp unsweetened almond milk Add more if batter is too thick.
- 1 tsp maple syrup For a touch of sweetness.
- as needed Butter For the griddle or pan.
Instructions
Preparation
- Add all the ingredients (except for the butter) into a high-powered blender.
- Blend until smooth, about 30-40 seconds.
- Preheat a griddle or a flat griddle pan over medium-low heat.
- Lightly coat the pan with butter or cooking spray.
Cooking
- Pour 3 tablespoons of batter per pancake on the pan. This should yield about 5 pancakes.
- Cook the pancakes on each side for 2-3 minutes, or until they are slightly crispy and golden brown.
Serving
- Serve with slices of banana and a drizzle of syrup, if desired.
Notes
For the best results, ensure your bananas are ripe for maximum sweetness. Experiment with adding spices like cinnamon or nutmeg for flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze them with parchment paper in between to prevent sticking.