Healthy Banana Oat Pancakes
These healthy banana oat pancakes blend bananas, eggs and oats into a flourless batter for a protein-packed breakfast in 15 minutes.
Ingredients
- 2 ripe bananas
- 2 large eggs
- 1 cup old-fashioned rolled oats
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 tsp vanilla extract
- cooking spray or butter, for the pan
Instructions
- Blend the batter. Add the bananas, eggs, oats, baking powder, cinnamon, salt, and vanilla to a blender and blend until smooth, about 30 seconds.
- Let it rest. Let the batter sit for 5 minutes so the oats soften slightly and the batter thickens.
- Heat the pan. Heat a non-stick skillet or griddle over medium-low heat and lightly grease with cooking spray or butter.
- Cook the pancakes. Pour about 1/4 cup of batter per pancake onto the skillet. Cook for 2-3 minutes, until bubbles form on the surface, then flip and cook 1-2 minutes more until golden.
- Repeat and serve. Repeat with the remaining batter, re-greasing the pan as needed, until you have about 8 pancakes.
Notes
Refrigerate banana oat pancakes for up to 4 days or freeze for up to 2 months. Reheat in the toaster or a skillet.