Description
Wholesome and delicious Banana Oatmeal Pancakes made with oats and ripe bananas, perfect for a nourishing breakfast.
Ingredients
Scale
- 1 cup rolled oats
- 1 ripe banana
- 1 cup milk (or plant-based milk)
- 1 egg (or flaxseed egg for vegan option)
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Cooking spray or oil for the pan
Instructions
- Blend the batter: In a blender, combine rolled oats, a ripe banana, milk, the egg, baking powder, vanilla extract, and a pinch of salt. Blend until smooth.
- Prepare the cooking surface: Heat a non-stick skillet over medium heat. Lightly coat with cooking spray or oil.
- Pour about 1/4 cup of the batter onto the skillet for each pancake.
- The flip: Cook until bubbles form, then flip and cook for another 2-3 minutes.
- Serve warm with your favorite toppings.
Notes
Store leftover pancakes in an airtight container in the fridge for up to 3 days or freeze for up to a month.
Nutrition
- Serving Size: 1 pancake
- Calories: 90
- Sugar: 5g
- Sodium: 140mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg