Description
These Healthy Banana Oatmeal Pancakes are quick, easy, and nutritious. Made with ripe bananas, eggs, and oats, they provide a wholesome breakfast option that’s naturally sweetened and packed with fiber. Customize with your favorite mix-ins and toppings for a delicious start to your day.
Ingredients
Scale
Main Ingredients
- 2 ripe bananas
- 2 eggs
- 1 cup oats
Optional Mix-ins and Toppings
- Vanilla extract (1/2 tsp recommended)
- Cinnamon (1/2 tsp)
- Blueberries, walnuts, pecans, raisins, shredded coconut, or chocolate chips (as desired)
- Syrup, butter, peanut butter, or other pancake toppings (as desired)
Instructions
- Preheat skillet: Warm a skillet over low heat to prepare for cooking the pancakes.
- Blend batter: Combine ripe bananas, eggs, and oats in a blender and mix on low speed until the mixture is smooth and well combined, ensuring a fluffy texture.
- Prepare skillet: Lightly grease the preheated skillet with cooking spray, oil, or butter to prevent sticking.
- Cook pancakes: Pour about one-sixth of the batter onto the skillet for each pancake. Smaller pancakes work better to hold their shape.
- Add mix-ins: If using mix-ins like blueberries or nuts, gently press them onto the uncooked side of the pancakes before flipping, rather than mixing into the batter.
- Flip pancakes: Once the first side is cooked through, flip the pancake carefully and cook the other side until fully done. Repeat with the remaining batter.
- Serve: Enjoy the pancakes warm, topped with syrup, butter, peanut butter, or your preferred toppings.
Notes
- Using a blender helps create fluffy pancakes by thoroughly mixing and whipping the eggs and bananas.
- Enhance flavor by adding a pinch of salt, 1/2 tsp vanilla extract, or 1/2 tsp cinnamon to the batter.
- Press mix-ins like blueberries or nuts onto the uncooked side of the pancake instead of mixing them in to prevent breakage.
- To store for later, let pancakes cool completely and freeze them in an airtight container or freezer bag with parchment or wax paper between each pancake. They keep well for several months.
- These pancakes are best cooked on low heat to avoid burning and ensure even cooking.
Nutrition
- Serving Size: 1 small pancake
- Calories: 110 kcal
- Sugar: 5 g
- Sodium: 50 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2.5 g
- Protein: 4 g
- Cholesterol: 50 mg
