Description
These Healthy Banana Oatmeal Pancakes are a quick and easy breakfast option made with ripe bananas, eggs, and oats. They’re naturally sweet, fluffy, and can be customized with your favorite mix-ins and toppings like cinnamon, berries, or nuts. Perfect 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
- 1/2 tsp cinnamon
- Blueberries
- Walnuts
- Pecans
- Raisins
- Shredded coconut
- Chocolate chips
- Syrup, butter, or peanut butter for serving
Instructions
- Preheat Skillet: Preheat a skillet on low heat to prepare for cooking the pancakes.
- Prepare Batter: In a blender, combine the ripe bananas, eggs, and oats. Blend on low speed until the mixture is smooth and well combined, which creates a fluffy pancake batter.
- Grease Skillet and Pour Batter: Lightly grease the skillet using cooking spray, oil, or butter. Pour approximately one-sixth of the batter onto the skillet for each pancake. Keep pancakes small as they hold together better this way.
- Cook First Side and Add Mix-ins: Let the pancakes cook through on one side without flipping. If using any mix-ins like berries or nuts, gently press them onto the uncooked side before flipping.
- Flip and Cook Other Side: Flip the pancakes carefully and cook the other side until fully done. Repeat this process for all the batter.
- Serve: Serve the pancakes warm with your favorite toppings such as syrup, butter, peanut butter, or any other preferred toppings.
Notes
- Using a blender makes the pancakes fluffier by whipping the bananas and eggs well, though a bowl and fork can be used as an alternative.
- Enhance flavor by adding a pinch of salt, 1/2 teaspoon vanilla extract, or 1/2 teaspoon cinnamon to the batter.
- Add mix-ins like blueberries, walnuts, pecans, raisins, shredded coconut, or chocolate chips by sprinkling them on the uncooked side of the pancake to avoid breakage.
- To freeze pancakes, let them cool completely, then store in an airtight container or freezer bag with parchment or wax paper between each pancake. They keep well for a few months.
Nutrition
- Serving Size: 1 pancake
- Calories: 90 kcal
- Sugar: 4 g
- Sodium: 40 mg
- Fat: 2 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
