Description
These Banana Oat Pancakes are a wholesome and delicious breakfast option. Made with ripe bananas, oats, and eggs, these pancakes are gluten-free and full of flavor. They are easy to whip up in a blender and perfect for a quick and nutritious morning meal.
Ingredients
Scale
Banana Oat Pancakes:
- 2 ripe bananas
- 2 large eggs
- 1/2 cup rolled oats
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1–2 tablespoons milk (as needed for consistency)
- butter or oil for cooking
- maple syrup and fresh fruit for serving
Instructions
- Blend the Ingredients: In a blender, combine the bananas, eggs, oats, baking powder, cinnamon, salt, and vanilla extract. Blend until smooth and thick. Add milk if needed for consistency.
- Cook the Pancakes: Heat a skillet, pour the batter, cook for 2–3 minutes until bubbles form, flip and cook for another 1–2 minutes until golden.
- Serve: Serve warm with maple syrup and fresh fruit.
Notes
- These pancakes are naturally gluten-free if you use certified gluten-free oats.
- You can customize the pancakes by adding chocolate chips, nuts, or blueberries to the batter.
- Leftover pancakes can be refrigerated or frozen for later consumption.
Nutrition
- Serving Size: 1 pancake
- Calories: 110
- Sugar: 5g
- Sodium: 120mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
