Yields: 4-6 servings
Prep time: 5 minutes
Cook time: 10-15 minutes
Ingredients:
- 1 cup rolled oats (gluten-free if needed)
- 2 medium, very ripe bananas (lots of brown spots for sweetness)
- 2 large eggs
- 1/2 cup milk (plant-based or regular milk)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Cooking oil or butter (for the pan)
Optional Toppings:
- Maple syrup or honey
- Fresh fruit (berries, sliced bananas, etc.)
- Slivered almonds or chopped nuts
- Whipped cream
Instructions:
Make the batter:
- In a blender, combine rolled oats, bananas, eggs, milk, vanilla extract, baking powder, cinnamon, and salt.
- Blend until the batter is smooth. If you want a slightly chunkier texture, pulse a few times at the end instead of blending completely.
- Let it rest (optional): For thicker pancakes, allow the batter to rest for 5-10 minutes. This helps the oats absorb liquid.
Heat the pan:
- Heat a large skillet or griddle over medium heat. Add a little oil or butter to lightly grease the surface.
Cook the pancakes:
- Pour about 1/4 cup of batter for each pancake onto the heated pan.
- Cook for about 2-3 minutes on the first side, or until bubbles form and the edges start to look set.
- Flip and cook for an additional 1-2 minutes, or until golden brown and cooked through.
Keep warm and repeat:
- Keep cooked pancakes warm on a plate in a low oven while you finish the rest of the batter.
- Add more oil or butter to the pan as needed.
Serve and enjoy:
- Serve pancakes immediately with your choice of toppings.
Tips:
- Banana ripeness: The riper the bananas, the sweeter your pancakes will be.
- Pan temperature: Medium heat works best for even cooking without burning.
- Don’t overmix: Just mix until the ingredients are combined. Overmixing can lead to tough pancakes.
Pancake Variations:
- Add a scoop of protein powder for a post-workout option
- Mix in a handful of chopped nuts or chocolate chips for a treat
- Add a sprinkle of pumpkin spice for a fall-inspired flavor
