Description
These Healthy Banana Oatmeal Pancakes are a quick and easy breakfast option made with ripe bananas, eggs, and oats. Fluffy and naturally sweet, they can be customized with your favorite mix-ins and toppings for a nutritious start to your day.
Ingredients
Scale
Main Ingredients
- 2 ripe bananas
- 2 eggs
- 1 cup oats
Optional Mix-ins and Toppings
- 1/2 tsp vanilla extract (optional)
- 1/2 tsp cinnamon (optional)
- Mix-ins such as berries, nuts, walnuts, pecans, raisins, shredded coconut, or chocolate chips (optional)
- Syrup, butter, peanut butter, or your favorite pancake toppings
Instructions
- Preheat Skillet: Heat a skillet on low heat to ensure even cooking without burning the pancakes.
- Prepare Batter: Blend the ripe bananas, eggs, and oats together on low speed until smooth and well combined to create a fluffy batter. Alternatively, you may mix by hand, but blending gives better texture.
- Grease Skillet and Pour Batter: Lightly grease your skillet with cooking spray, oil, or butter to prevent sticking. Pour about 1/6 of the batter onto the skillet for each pancake; smaller pancakes hold together better.
- Cook First Side: Allow the pancakes to cook thoroughly on one side. If desired, gently press any desired mix-ins like blueberries or nuts into the uncooked side before flipping.
- Flip and Cook Other Side: Carefully flip the pancake and cook the other side until fully cooked and golden brown. Repeat the process for the remaining batter.
- Serve: Serve the pancakes warm with syrup, butter, peanut butter, or your favorite toppings for a delicious breakfast.
Notes
- Using a blender yields fluffier pancakes by properly whipping the eggs and bananas together, but mixing by hand also works.
- Add flavor with a pinch of salt, 1/2 teaspoon vanilla extract, or 1/2 teaspoon cinnamon to the batter for extra taste.
- Sprinkle mix-ins like blueberries, walnuts, or chocolate chips onto the uncooked side of each pancake before flipping instead of mixing them into the batter to prevent falling apart.
- To freeze pancakes, cool completely and store in an airtight container or freezer bag with parchment paper separating each pancake; they keep well for a few months.
Nutrition
- Serving Size: 1 pancake
- Calories: 90 kcal
- Sugar: 5 g
- Sodium: 50 mg
- Fat: 2 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
